In many areas of South Asia, particularly the north of the subcontinent, it is the staple food. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan.

If the chapati is held for about half a second directly into an open flame, causing it to puff up with steam like a balloon, it becomes the Gujrathi phulka.

The steaming (ballooning) step can also be achieved by placing the chapati in a microwave oven for five to ten seconds. However, because microwave cooking can cause the chapati to become soggy, a heated grill or open gas flame is recommended.