Chapati (alternatively spelled chapathi; pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, rooti, rotee, rotli, rotta, safati, shabaati, phulka, chapo (in East Africa), sada roti (in the Caribbean), poli (in Marathi), and roshi (in the Maldives),[1] is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh, Pakistan, Kyrgyzstan, Sri Lanka, the Arabian Peninsula, East Africa, and the Caribbean.

[2] Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), and salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).

The word chapati is noted in the 16th-century document Ain-i-Akbari by Abu'l-Fazl ibn Mubarak, vizier of Mughal Emperor Akbar.

[2] Chapatis are one of the most common forms of wheat bread, a staple food in the Indian subcontinent.

Chapatis are made using a soft dough comprising wheat flour and water.

[13] In western regions of Maharashtra, some oil is added inside the rolled-out dough and then put on the tava; this is distinct from paratha.

[5] In most parts of the Indian subcontinent, there is a distinction made between chapati and other related flatbreads eaten in the region like roti, paratha, kulcha, puri and naan based on cooking technique, texture and use of different types of flours.

Chapatis go well with curries, dry sabzis or sabjis (vegetables cooked in gravy), chutneys or dal.