Chappathi is a basic unleavened flatbread widely enjoyed across South Asia and other regions. It is prepared from whole wheat flour mixed with water and a pinch of salt, then rolled thin and cooked on a hot griddle (tava) until it puffs and develops light brown spots. A daily staple in many households, chapati is commonly served with curries, lentils (dal), or vegetable dishes. Valued for its softness and easy digestibility, the name “chappathi comes from the Hindi word meaning “to slap,” a nod to the traditional method of shaping the dough. It is popular in India, Pakistan, Nepal, East Africa, and beyond.