Chapati, also known as roti, or fulka, depending on the area of India, are cooked at home nearly every day and are a staple food for the majority of Indians. Roti and chapati are both unleavened wheat-flour breads rolled out much thinner than naan and cooked on a tawa, or flat griddle. It is primarily made with whole wheat flour that is mixed with water at room temperature. It is a staple in most parts of India and Pakistan, and consumed in many other countries. Small portions of the dough are rolled out into discs , using a rolling pin. It is rolled out very thin and usually cooked on a flat griddle that is known as a tawa. The roti is an Indian food and is closely related to the chapati.

ROTI is a traditional unleavened whole-wheat bread which, depending on the cook, can be as thin as paper or thick as pita. Key Difference – Roti vs Chapati Roti and chapti are both types of unleavened bread that are commonly consumed in South Asian countries. Generally speaking, roti is an unleavened bread made from wheat flour. Both these flatbreads are eaten with an assortment of curries, chutneys, and pickles. Thanks for the A2A. Roti is a flatbread, originated in India, and is made with ground wholewheat flour. Roti and chapati are so similar as to be interchangeable in name (technically, chapati is a type of roti), and so popular that the average Indian will have some at every meal.

Roti is probably the most popular type of Indian bread that is eaten in India, and it’s actually a larger category of breads, so there is a lot of variety when it comes to what roti is. Chapati and Tandoori roti are both common breads made in India. Normally plain, unrefined wheat flour and water are the only ingredients, but sometimes oil is also added.