Chapati Vs Roti — What’s The Difference?
Chapati and roti are similar, but there are a few important differences that set them apart!
Chapati versus Roti, are they the same? Chapati is a type of roti that is made from a simple mixture of flour, water, and sometimes salt. Roti can refer to any leavened or unleavened flatbread, while chapati is a thinner unleavened flatbread that can be made using whole-wheat flour or all-purpose flour, called “maida.”
There are a lot of small technicalities that can further help you understand the differences between the two. Read below to learn more!
What Is Roti?
Roti is essentially any type of flatbread — while this usually includes most unleavened varieties, the word “roti” can also be used to term leavened or other types of fried flatbread too.
To make unleavened roti, you need to start with a simple dough made of flour, water, and, optionally, salt.
This mixture is processed until a dough forms. The dough is then kneaded traditionally, using the knuckles until it is soft and pliable.
Most rotis are shaped by rolling small pieces of dough and then using a rolling pin to flatten it. The flattened dough is then baked in a pit or brick oven until it is fully cooked.
Technically, all flatbreads in the Indian subcontinent can be called “roti” – it’s just a flour-based bread that is consumed alongside several other dishes.
Naan is a great example of this! Even though naan is a leavened flatbread, it can still be termed a “roti.” But you may run into problems if you aren’t specific about what you want, especially in a traditional restaurant!
For example, asking for a roti could mean any of the following (more detail below):
- Naan
- Kulcha
- Puri
- Paratha
- Roghini Naan
- Til Naan
- Laal Roti
- Taftan
- Sheermal
Examples Of Roti
Wondering what makes all of those rotis different from the others? Here is a short description of each type of roti!
Naan
Naan is a generic term for yogurt and/or yeast-leavened flatbread and is a widely consumed type of roti. Naan is usually baked in either a vertical or cylindrical oven — it can also be baked in a simple, wood-fueled brick oven.
This type of bread is served around Asia, particularly in Indian cuisine, and is enjoyed with a variety of gravies and other types of meat and vegetable recipes.
Kulcha
Kulcha is a type of roti that is similar to naan. It is a thicker and more compact flatbread that is also leavened with yeast.
This type of flatbread is enjoyed with butter chicken, daal, korma, and other types of delicious Indian recipes.
Puri
You might have heard the term “puri paratha” but puris are slightly different from plain parathas.
Puris are made from processed flour or “maida.” This bread is similarly flattened until it is very thin. The dough is then deep-fried in ghee (clarified butter).
Its defining characteristic is its shape and texture. As it fries, the puri takes on an inflated round shape as steam gets trapped between the layers of the dough. This gives this type of roti a very flaky texture, too!
Paratha
Paratha is a generic term for a shallow fried flatbread that is made in the same way as puris – except that this flatbread is slightly thicker.
It is rolled out like naan and is then dropped into a hot pan with oil or ghee. Parathas take on a crispy but chewy texture and are usually high in calories.
Roghini Naan
Roghini naan comes close to a kulcha, but this type of bread contains additional ingredients like egg, poppy seeds, and other seasonings.
It is a thicker type of roti that is cooked in large brick ovens. Roghini naans are usually enjoyed with royal dishes like korma, nihari, and even everyday recipes like tandoori chicken, kadhai, and more.
Til Naan
Til (sesame seed) naan are just simple naans that are garnished with sesame seeds. Sesame seeds are a popular garnish but are usually only reserved for leavened flatbreads.
Laal Roti
Laal (red) roti is a type of unleavened flatbread that is made from unrefined flour.
Its reddish color comes from the bran in the flour. This type of roti can be consumed with any type of Indian recipe and is thought to be a healthier option, especially when compared to the leavened varieties.
Even though it is usually unleavened, it is not technically considered a chapati because it isn’t as flat — it can be quite thick, like naan.
Taftan
Taftan is an Iranian roti that is commonly made using flour, milk, eggs, yogurt, and salt. This type of leavened flatbread is best served with royal dishes and is garnished with saffron, poppy seeds, and/or cardamom powder.
Sheermal
Sheermal is a similar type of milky leavened roti from Greater Iran that is sweeter and is widely considered a dessert-like flatbread that can also be enjoyed with a variety of savory dishes.
What Is Chapati?
Now that you know all about the different types of rotis, it’s time to get into the more nuanced varieties of unleavened flatbreads!
First of all, as we have established from the types above, all chapatis can be called roti, but not all rotis are chapatis!
The main difference between a roti and a chapati is that chapatis tend to always be unleavened.
These flatbreads are usually rolled until they are very thin and then baked in brick ovens or an inverted/concave cast iron chapati pan, called a “Tawa.”
In almost every recipe, a simple chapati dough calls for a mixture of water, flour, and, a bit of salt.
Some people prefer to add a bit of oil into the dough to make softer chapatis, but in most cases, traditional chapatis are made without oil and other additives.
The type of flour used to make chapatis can also vary.
Traditional recipes call for unrefined flour, which makes for a fiber-packed chapati that can be paired with just about any Indian or Pakistani recipe.
Characteristics Of Chapati
While rotis can be harder to define due to the sheer number of their subtypes, chapatis have a few defining characteristics that can be found in every subtype.
Flavor
Chapatis have a very mild flavor and usually meld with the flavor notes of other foods.
These flatbreads are made with just three ingredients, so you aren’t going to get any complex flavor — however, some types of chapatis with a light layer of ghee might provide a faint buttery flavor.
Texture
Chapatis have a very thin and light texture. Since these flatbreads are thinner than traditional rotis, they are easy to break and chew.
Chapatis provide a very soft and slightly grainy mouthfeel due to the presence of dusted flour. When cool, chapatis are known to quickly lose moisture and stiffen.
Some people prefer to have day-old chapatis with gravy or other food. This type of semi-stale bread is known as “basi roti” and it’s a popular breakfast item in the Indian subcontinent.
Uses
Whether it’s broth-based recipes, gravies, or curries, chapatis can go along with almost every recipe in Indian cuisine.
It is important to note, however, that some chapatis are mostly paired with BBQ food due to their light texture and mild flavor (more on this below).
Homemade chapatis can also be cut into pieces or shredded and soaked in gravies to create interesting recipes. Kottu roti is a famous Sri Lankan dish that uses this concept of shredded and stir-fried chapati!
Main Types Of Chapati
There are three major sub-varieties of chapati:
- Plain Chapati
- Roomali Chapati
- Afghani Chapati
Plain Chapati
Plain chapati is a basic version of roti that can commonly be found in most households.
Unlike leavened flatbreads that require a high-temperature oven, most Indian and Pakistani households rely on simple chapatis or rotis — which can also be way healthier!
This type of unleavened flatbread is simply made using a mixture of whole wheat or all-purpose flour, water, and/or salt.
To make this type of chapati, small dough balls are flattened until thin. This is perhaps the most important characteristic of a chapati.
Unlike other types of flatbread, chapatis are uniformly flat from all sides. Even the name “chapati” comes from the Hindi word “chaptta,” which translates to “flat” or “flattened”.
Homemade chapatis have a very soft texture and are extremely pliable. They can be used as a wrap and they can also be used to scoop up liquid or chunky food.
Some people like to apply a bit of ghee or oil on the chapatis to keep them supple for longer. The added ghee also lends a very subtle flavor to the roti too.
Roomali Chapati
Roomali chapati is a type of chapati/roti that is predominately made using processed flour (maida). Another important characteristic of this type of roti is that is rolled until the dough is extremely thin.
The word “roomali” means handkerchief, which also defines the texture and thinness of this type of chapati.
Roomali chapatis are usually only made on concave cast iron pans, also known as Tawa. These rotis are popularly consumed with BBQ recipes and are seldom served with runny gravies.
Chicken Tikka or Beef Boti recipes are almost always paired with this type of chapati due to its very light texture. This chapati can also be used to make various types of gyros or meat-filled rolls too.
Although it isn’t the most nutritional option, roomali chapati is a low-calorie roti that is versatile and nutritionally better than most leavened flatbreads.
Afghani Chapati
Afghani chapati is a unique unleavened flatbread because it has a larger circumference than regular rotis. This type of chapati is made in brick ovens that are almost exclusively fueled using wood.
Afghani chapatis are also made with a mixture of processed flour, water, and salt.
These might not be the healthiest rotis due to their high content of carbohydrates, but they are by far the most filling type of flatbread owing to their size.
Chapati Vs Roti — Comparison Chart
Here is a quick comparison of chapatis and rotis:
| Chapati | Roti | |
|---|---|---|
| Form | Unleavened flatbread only | Includes leavened and unleavened flatbreads |
| Types | Has a few sub-variations | Can refer to any type of flatbread |
| Thickness | Thin | Can be thick |
| Made Using | Flour, water, and salt | Varied dough — can contain yeast, eggs, milk, yogurt, etc. |
| Texture | Soft and light | Chewy |
| Size | Larger flatbread | Usually smaller |
| Uses | Popularly eaten with homemade food and BBQ | Can be paired with any type of recipe from the Asian subcontinent, particularly Indian |
Homemade Unleavened Roti Recipe
Making homemade chapati or unleavened roti is quite simple — all it requires is the right proportion of water, flour, and salt. Here is how you can make unleavened roti at home!
Ingredients
- 2 cups Atta (You can use any type of flour available to you. We recommend using unprocessed flour for added nutrition)
- 3/4 cup plain water
- Pinch of salt
Instructions
1. Add 2 cups of flour and a pinch of salt to a large bowl and create a small well in the middle.
2. Fill the well with ¼ cup of plain water and collapse the flour around it. Keep mixing in more flour until all of the water has been absorbed.
3. Gradually add another ¼ cup of water and repeat step 2 until a dough is formed.
4. Begin kneading the dough using both of your hands. We recommend rolling your knuckles over the dough to compress and knead it — this will help you quickly develop the dough without overdoing it.
5. Let the dough rest for about 30 minutes in the fridge (or leave it out at room temperature with a towel on top).
6. Divide the dough into small pieces. Roll up each piece so that you end up with 3-4 inch rounded dough balls.
7. Flatten the dough balls to your desired thickness using a rolling pin. The roti doesn’t have to be paper thin — it should just be uniform and no thinner than a coin.
- This may require some practice! The best way to flatten the dough would be to gently but firmly press down on the pin as you roll it around all sides of the dough.
8. Carefully lift the flattened dough using both of your hands. Do not pick the roti from just one side or it may tear!
9. Heat a hot pan and gently place the roti away from you so that it lies equally flat.
- Make sure that the pan is adequately hot! While it doesn’t have to steam, it should certainly be hot enough to instantly evaporate a drop of water. Using a non-stick pan is a great option too!
10. Cook the roti until all the raw dough has been rendered. Flip the roti and continue cooking the other side. Once flipped, optionally press down on the roti and gently spin it to cook it evenly.
Voila! You have made fresh and hot homemade roti!
Homemade Unleavened Roti
Making homemade chapati or unleavened roti is quite simple — all it requires is the right proportion of water, flour, and salt. Here is how you can make unleavened roti at home!
Ingredients
- 2 cups Atta (You can use any type of flour available to you. We recommend using unprocessed flour for added nutrition)
- 3/4 cup plain water
- Pinch of salt
Instructions
1. Add 2 cups of flour and a pinch of salt to a large bowl and create a small well in the middle.
2. Fill the well with ¼ cup of plain water and collapse the flour around it. Keep mixing in more flour until all of the water has been absorbed.
3. Gradually add another ¼ cup of water and repeat step 2 until a dough is formed.
4. Begin kneading the dough using both of your hands. We recommend rolling your knuckles over the dough to compress and knead it — this will help you quickly develop the dough without overdoing it.
5. Let the dough rest for about 30 minutes in the fridge (or leave it out at room temperature with a towel on top).
6. Divide the dough into small pieces. Roll up each piece so that you end up with 3-4 inch rounded dough balls.
7. Flatten the dough balls to your desired thickness using a rolling pin. The roti doesn’t have to be paper thin — it should just be uniform and no thinner than a coin.
* This may require some practice! The best way to flatten the dough would be to gently but firmly press down on the pin as you roll it around all sides of the dough.
8. Carefully lift the flattened dough using both of your hands. Do not pick the roti from just one side or it may tear!
9. Heat a hot pan and gently place the roti away from you so that it lies equally flat.
*Make sure that the pan is adequately hot! While it doesn’t have to steam, it should certainly be hot enough to instantly evaporate a drop of water. Using a non-stick pan is a great option too!
10. Cook the roti until all the raw dough has been rendered. Flip the roti and continue cooking the other side. Once flipped, optionally press down on the roti and gently spin it to cook it evenly.
If you’re wondering how to get your roti to be perfectly round, here’s a quick tutorial from Satya At Kitchen on YouTube:
Related Questions
Chapati and rotis are popular flatbreads that are consumed in different ways. Now that you know the difference between the two, here are some related questions.
Can homemade chapatis be leavened with yogurt?
No. Traditionally, chapatis are not leavened — mixing a leavening agent in the dough will mean they are no longer chapatis!
Rotis that include yogurt, yeast, or other leavening ingredients are categorized as naan.
Can chapatis be gluten-free?
Most rotis and chapatis are made from wheat flour, which means that they are not gluten-free.
However, you may make gluten-free chapatis at home using flour substitutes like gram flour – this makes a delicious type of unleavened roti called “baisani roti.”
Do all chapatis require wood fire?
No, homemade chapatis can be made over a regular stove.
A wood fire is commonly used in large brick ovens which can accommodate several batches of chapatis and other types of flatbread. The type of wood you use can add to the aroma and subtle flavor notes of the roti too!
