few tortillas or chapathis

Flatbreads are unleavened or leavened breads cooked on a griddle or skillet, characterized by their thin, pliable form. Tortillas, originating from Mexico and Mesoamerica, are traditionally made from corn (maíz) dough (masa) pressed thin and cooked on a comal, though wheat flour versions are also common. Chapatis (also spelled roti or chappati), originating from the Indian subcontinent, are unleavened whole wheat breads made from a simple dough of whole wheat flour, water, and salt, rolled flat and cooked on a griddle (tawa). Both varieties are foundational starches in their respective cuisines, though they differ in ingredients, texture, and preparation methods.

Tortillas range from paper-thin to slightly thicker, with corn varieties possessing a subtle, slightly sweet corn flavor and a tender crumb, while wheat tortillas are milder and more pliable. Chapatis have a nutty, wheaty flavor with a slightly chewy texture when fresh, developing layers with proper technique. Regional variations include the thick, pillowy puri of North India and the thinner bajra or jowar flatbreads of other regions.

Tortillas serve as the foundation for Mexican and Central American cuisine, functioning as vessels for tacos, enchiladas, burritos, and tostadas, while also accompanying soups and stews. They are used for both savory and sweet applications. Chapatis are essential to daily meals throughout India, Pakistan, and neighboring regions, typically served alongside curries, dals, and vegetable preparations to scoop and wrap food. Both breads facilitate the consumption of other dishes and are often served warm, fresh from the griddle. In modern fusion cooking, tortillas and chapatis are increasingly used interchangeably or adapted for non-traditional fillings and preparations.