DIFFERNCE BETWEEN ROTI, PHULKA AND CHAPATI By Chef Raman

Roti

    is the universal term for all Indian breads. It might just be the
most ambiguous term in the Indian cuisine terminology. Just plain roti
can mean phulka roti, naan roti, double roti (bread make after double
rising of dough), rumali roti, makki-di-roti, tandoori roti or any
other form of desi bread.

Phulka

      is a thin roti, which is oil or grease free. The dough is made
with just water, sometimes even omitting salt. Then portions of the
dough is rolled out into thin discs about 6 inches in diameter and
half roasted on a tawa, then on an open flame. The phulka puffs up
into a ball due to accumulation of steam inside it. Once it puffs up,
it is removed from heat and served sooka (dry) or without any added
grease. This becomes a phulka (literally means swollen) roti.

Chappati

         can be a thin or a thick roti. It is called a chappati
because it is traditionally made by patting the dough balls between
the palms of the two hands and flattening it(chappat in hindi means
flat). So some veterans would say that it is not a chappati if it is
not flattened by hand, i.e. without the use of a rolling pin. A
chappati may or may not puff up like a phulka. Some also cook it
completely on a tawa, by applying slight pressure on the surface of
the dough-disc thereby cooking it completely