Chapati, Chapatti, Chappati or Chapathi is an unleavened flatbread (also known as roti) from Nepal, Bangladesh, India and Pakistan.It is a common staple in South Asia as well as amongst South Asian expatriates throughout the world. Versions of the dish are also found in Central Asia and the Horn of Africa in countries such as Somalia but Somali flatbread is different from the Indian chapati and is more like a paratha, Kenya, Tanzania, and Uganda, with the laobing flatbread serving as a local variation in China. Chapati is known as sapati or doday in the Pashto language.

And the different between Chapati and Naan is that, both Chapati and Naan breads are traditional Indian breads. Chapatis can be eaten at any meal of the day (often, at breakfast or snacktime, families eat them with jam or sugar). Naan is not eaten for breakfast, because it is much thicker/more filling. It is served with lunch or dinner. A naan is not eaten with sugar, jam, or fruit. It is eaten with a curry. (One exception is the Kabuli naan, which is prepared with dried fruits and nuts in it.)

The main difference between a chapati and a naan is that a naan is leavened. (It is raised.) This means that the dough is prepared using yeast. This is what makes a naan fluffy. A chapati, on the other hand, is not leavened, which is why it is flat and not fluffy. For a chapati, you simply mix flour and water and roll it out and slap it on the ungreased tawa (hot griddle). You do not use yeast or baking powder to raise chapati dough and make it thick and fluffy. A chapati is therefore an unleavened quick bread. Naan is leavened and is baked in an oven.