Chapati is mainly made from wheat flour (atta) but one can use a combination of lentils and grains to get nutritious flour. People add gram, rice and millets to wheat to get a nutritious alternative to eat food. Millets contains cornflour, tapioca, starch and it has less amount of gluten as compared to plain wheat flour.
Chapatti flour can be pale brown and it can be reheated and eaten hours after being cooked but it tastes best when eaten fresh. It can be rolled over and shaped like tortillas – which can be eaten with chutney or pickles to get a unique flavour.
Indian supermarkets offer the flour which is eaten every day by Indians. It can even be served with Thai, Malaysian or Caribbean foods or curries.