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Chapati flour is a finely milled whole wheat flour, typically made from hard wheat varieties, that originated in the Indian subcontinent and is fundamental to South Asian cuisine. The flour is milled to a texture finer than standard whole wheat flour but coarser than refined all-purpose flour, with a light tan to beige color and slightly sweet, nutty aroma. Unlike refined wheat flours, chapati flour retains the bran and germ of the wheat grain, contributing to its nutritional density and characteristic flavor. The milling process produces a flour with optimal gluten development for hand-rolling and cooking on griddles, making it specifically engineered for traditional flat bread preparation.

Chapati flour may also be sold under regional names such as atta or chakki atta, with minor variations in fineness depending on the mill. Some commercial varieties are fortified with additional nutrients such as iron or B vitamins. The flour's protein content typically ranges from 10-13%, supporting adequate gluten formation without excessive development.

Chapati flour is the primary ingredient for making chapati (also called roti), a simple unleavened flatbread that forms the foundation of daily meals throughout India, Pakistan, Nepal, and the diaspora. The flour is traditionally mixed with water and minimal salt to form a soft, elastic dough, which is then hand-rolled into thin discs and cooked on a tawa (griddle) until puffed and dotted with brown spots. Beyond chapati, the flour is used to prepare phulka, paratha, and other traditional breads. Its balanced protein and fiber content makes it suitable for sweet applications as well, such as halwa or certain traditional desserts. The flour's ability to absorb water and develop proper elasticity when handled makes it irreplaceable in traditional bread-making techniques.