Chapati Atta - Flour or atta is the base that is used to make Chapatis. The atta come from fine-grained whole Wheat. Usually Chapatis are made from dough, a mixture of atta with water and salt.
Chapatis are flat breads, very popular in the Indian sub-continent (India, Pakistan, Bangladesh, Srilanka etc.) also called rotis. There are a number of different variations on chapatis, but as a general rule they include some type of flour, salt, and water. These ingredients are mixed to form a dough which is formed into flat discs which can be grilled or fried, depending on the region to make fresh chapattis.
A popular variation of the chapati is a Paratha, a formal chapati made with ghee instead of oil and often filled with things like potatoes, califlower or meat. Parathas are somewhat tricky to make and are usually made hot in a variety of flavors and brushed with ghee after they have been cooked on a griddle.

Unlike naan, another popular Indian bread, chapatis are not leavened. They are more common in Northern India, although Indian restaurants outside of India may offer both naans and rotis, since the fluffy yeast breads and flat breads are in equally high demand. Chapatti flour is used to make an array of Indian flat breads such as chapatti, roti, parantha, poori, naan, tandoori rotis.

To make chapatis, mix one cup of flour with a pinch of salt and add two tablespoons of oil or melted ghee. Add around 1/3 cup water and knead, forming a thick dough. Break off small pieces of the dough, form balls, and roll the balls out. Cook these basic chapatis on a griddle, and serve warm.

Type: Powder / fine-grained flour
Color: White
Other names: Chapatti, Roti, Paratha, Indian Flat bread, Poori, Phulka, Tandoori Roti