Chapati or chapatti is a type of roti or Indianbread. It is made from a dough of atta flour, (from whole durum wheat), water and salt by rolling it out into discs of approximately 12 cmdiameter and browning it on both sides on a very hot, dry cast-irongriddle or frying pan. It is then held very briefly (ca. 0.5 s) directly into an open flame, causing it to puff up with steam like a balloon.
Often, the finished chapatis are brushed with ghee (clarified butter). Variations include replacing part of the wheat flour with millet (bajra) or corn (maize) (makka) flour and are then referred to as Bajra Roti or Makke ki Roti. When a mixture of Millet, Maize(corn) and gram flour is used it is called a Missi Roti.
Chapatis are usually eaten with cooked dal (lentil soup) or vegetable (Indian curry) dishes, using the chapati to wrap around and pick up each bite of the cooked dish.
Usually for chapathi, the dough is made into a small puri, ghee is added in the between and folded into triangular shape and then again rolled to make chapathi.
Usually chapathis are more thicker than phulkas(it is not a hard and fast rule).
If you have to pack it for journeys, you have to pack chapathis only after they are cooled to room temperature(otherwise the steam from them makes chapathis soggy) and the stuffing should be packed separately.
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