Translations:Chapati/13/en

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. For example, parathas are either made layered by spreading them with ghee, folding and rolling out again into a disc which turns out flakey once cooked, or are filled with spinach, dal or cooked radish or potato. Parathas are mostly made using all-purpose flour instead of whole wheat flour.