Is chapatti the same as roti?

In practice, chapatti and roti are used interchangeably in the UK and Pakistan. Both are unleavened wholemeal flatbreads cooked on a tawa. Some consider chapatti slightly thinner than roti.

How to Make Chapatti at Home: Step-by-Step Guide

Chapatti (also called roti) is the everyday bread of Pakistan and much of South Asia. Made from just three ingredients — flour, water, and salt — it's deceptively simple. But getting it right takes a little practice. Here's everything you need to know to make perfect chapatti at home.

What You'll Need

Ingredients (makes 8-10 chapattis)

2 cups atta (wholemeal chapatti flour) — not standard wholemeal flour
¾ cup warm water — add gradually, you may need slightly more or less
½ tsp salt
Extra atta for dusting

Equipment

Large mixing bowl
Rolling pin (belan)
Flat griddle (tawa) or heavy frying pan
Clean tea towel

Step-by-Step Method

Step 1: Make the Dough

Put the atta and salt in a large bowl. Add warm water gradually, mixing with your hand as you go. You're looking for a soft, slightly sticky dough — not dry and crumbly, not wet and gloopy. If it sticks to your hands, add a little more flour. If it's too dry, add water a tablespoon at a time.

Step 2: Knead

Turn the dough onto a lightly floured surface and knead for 5-8 minutes. You're developing the gluten, which is what makes the chapatti soft and pliable. The dough should become smooth, elastic, and spring back when poked. This is the most important step — don't rush it.

Step 3: Rest

Cover the dough with a damp cloth or cling film and leave it to rest for at least 20 minutes (up to 2 hours is fine). Resting relaxes the gluten, making the dough much easier to roll out.

Step 4: Divide and Roll

Divide the dough into 8-10 equal-sized balls (about the size of a golf ball). Dust your surface with atta and roll each ball into a thin, even circle about 15-18cm (6-7 inches) in diameter. Key tip: rotate the chapatti as you roll to keep it round, and apply even pressure so it's the same thickness throughout.

Step 5: Cook on the Tawa

Heat your tawa (or heavy frying pan) over medium-high heat until it's properly hot. Place the chapatti on the dry tawa — no oil needed. Cook for about 30 seconds until small bubbles appear on the surface, then flip. Cook the other side for another 30 seconds — you should see light brown spots forming.

Step 6: Puff It Up (The Magic Moment)

Using tongs, lift the chapatti off the tawa and place it directly over a gas flame for a few seconds. It should balloon up dramatically — this is the steam inside expanding. Flip to char both sides lightly. If you don't have a gas hob, press gently with a clean cloth while it's on the tawa to encourage puffing.

Step 7: Serve

Brush with a touch of butter or ghee (optional) and stack in a clean tea towel or a roti keeper to keep warm and soft. Serve immediately with daal, curry, or any dish that needs scooping.

Troubleshooting: Why Won't My Chapatti Puff Up?

Dough too dry: It needs to be soft and pliable, not stiff
Not kneaded enough: 5-8 minutes of proper kneading is essential
Uneven thickness: Thick spots create weak points where steam escapes
Tawa not hot enough: It needs to be properly hot before the chapatti goes on
Too much dry flour: Excess dusting flour creates dry layers that prevent puffing
Holes in the dough: Even tiny holes let steam escape — patch them before cooking

Chapatti vs Naan vs Paratha

Chapatti is just one member of the South Asian bread family. If you're curious about how it compares to naan and other flatbreads, we've written a detailed comparison guide.

In short: chapatti is the everyday bread (wholemeal, no fat, cooked on a tawa), naan is the restaurant bread (white flour, yeast, tandoor), and paratha is the indulgent weekend bread (layered with ghee).

Frequently Asked Questions

How do you make chapatti?

Mix atta flour with warm water and salt, knead for 5-8 minutes, rest 20 minutes, roll thin, cook on a hot tawa, then puff over a direct flame.

Why won't my chapatti puff up?

Usually because the dough is too dry, not kneaded enough, rolled unevenly, or the tawa isn't hot enough.

What flour do you use for chapatti?

Use atta — a finely ground wholemeal wheat flour for chapatti. Brands like Elephant Atta are widely available in UK supermarkets.

How many calories in a chapatti?

Approximately 70-100 calories per chapatti, depending on size. Made from just flour, water, and salt.

While homemade chapatti is a joy, sometimes you want someone else to do the work. At Fozia's Restaurant in Liverpool, we serve freshly made naan breads alongside our menu of Pakistani and Kashmiri dishes — baked to order, every time.

Prefer to Let Us Cook?

Skip the rolling pin — enjoy freshly baked naan alongside authentic Pakistani curries at Fozia's in Liverpool.

Book a Table

How to Make Chapatti (Roti) at Home