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It is made from a [[dough]] of [[atta flour]] ([[whole grain]] [[durum wheat]]), [[water]] and [[salt]]. The dough is rolled out into [[disk (mathematics)|disc]]s of approximately twelve [[centimeters]] in [[diameter]] on a platform with a rolling pin. Then it is browned on both sides on a very hot, dry [[tava]] or [[frying pan]] (preferably not one coated with [[Teflon]] or other nonstick material).
If the chapati is held for about half a second directly into an open [[fire|flame]], causing it to puff up with [[steam]], it becomes the [[Gujrathi]] and [[Punjabi cuisine|Punjabi]] phulka. The steaming can also be achieved by placing the chapati in a [[microwave oven]] for five to ten seconds. However, because microwave can cause the chapati to become soggy, a heated grill or open gas flame is often used.
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