A chapati is like a tortilla. Unlike a corn tortilla, it is made out of wheat flour. Unlike a wheat tortilla, it is made out of whole-wheat flour known as ata or chapati flour. You may use a tortilla press or a chapati press (they are almost the same) instead of rolling each one out with a rolling pin. Small thin chapatis (about 5 inches in diameter) are considered much more elegant than large thick ones, though you will find all sizes in the cities and villages of India. Those who eat chapatis daily eat them with everything at lunch and dinner. You break off a piece and enfold a piece of meat or vegetable in it. If you want to spice up the morsel a bit more, you brush it against a chutney or pickle. You could also roll up some food inside a whole chapati, to make a kind of “wrap,” though you would not do this at the table, only with leftovers to make a snack.
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