A chapatti, (or rotli as known in a my house, roti in Punjabi counterparts) is a (hopefully) round, thin flatbread from India, traditionally made with wholemeal flour and cooked on a flat skillet over a high heat. They're super simple to make - just atta (chapati flour), water, a pinch of salt and a little oil, though the last two are entirely optional. The ingredients need to be mixed to a firm dough, left for 30 odd minutes to make for easier rolling and then you're off and away! You roll 'em out thin (and round, if you can) and dry-fry them. Done. They're part of any quintessential Gujarati thali and ideal because you can use them to scoop up the various curries. Nom nom.