Indian Chapati or roti are quick unleavened flatbread that takes minutes to make and seconds to cook and they are perfect with drier curries!

Indian Flatbread.

In many of the images of the Indian recipes that I have here you will find some form of flatbread. Granted much of the time it is naan bread but the good ol’ roti or chapati often gets a look in too!

It is unleavened bread and cooked without oil and as a result, is simple and quick to cook.

If you cook them in oil then they are called paratha!

Chapati is traditionally made with a flour called ‘Atta’.

It is a whole grain flour but it is ground much more finely than typical whole grain flour.

If you can lay your hands on it then please feel free to use it. But for convenience, I use plain flour for my chapatis and they are wonderful!

What is the Difference Between Chapati and Roti?

I call these chapatis. it is the name I grew up with although they are more commonly known by the name roti today.

Essentially there is no difference between the two. I suspect the name chapati is much more common in, Pakistan and Bangladesh.

This is where a huge proportion of British immigration came from in the 70’s and hence my use of the name.

Roti is the perfect flatbread for a drier curry like the Madras pictured above or something like my Chettinad Chicken.

I’m also a dirty dirty man and love to brush my cooked chapati with melted ghee.

This is definitively not authentic but, c’mon melted clarified butter makes EVERYTHING better!