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Thin, unleavened Indian flatbread made from whole wheat flour
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Chapati (35 g) has 104 calories. That works out to 297 calories per 100 g. It contains 20.7 g of carbs, 3.3 g of protein, 0.9 g of fat and 2.4 g of fiber. Its 0.8 mg of Manganese covers 33% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
297
KCAL / 100G
Carbs
59g
· 21% DV
Protein
9.5g
· 19% DV
Fat
2.5g
· 3% DV
Fiber
7g
· 25% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 80% · Protein 13% · Fat 7%
Vitamins
B1
0.35mg · 29% DV
B3
4.5mg · 28% DV
B5
0.9mg · 18% DV
Folate
35µg · 9% DV
Minerals
Manganese
2mg · 87% DV
Selenium
32µg · 58% DV
Iron
4mg · 22% DV
Magnesium
90mg · 21% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 297 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.4g
MONOUNSATURATED
0.3g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 9:1
Above the ideal 4:1 (9:1).
Too little water, insufficient resting time, or overcooking on the pan can make chapati tough. Letting the dough rest and keeping cooked chapatis covered with a clean cloth helps retain softness.
Yes. Keep the dough covered in the refrigerator for up to about 24 hours, then let it come closer to room temperature before rolling for easier handling.
Cool it completely, then store it in an airtight container in the refrigerator and use it within a few days. Briefly reheating it in a dry skillet helps restore its flexibility.
Yes, cooked chapatis freeze well when separated with parchment paper. Reheat them gently from frozen in a skillet or toaster without needing to thaw first.
They are both flatbreads, but chapati is traditionally an unleavened Indian bread, often made with whole-wheat atta. Most tortillas are made with wheat flour or corn and have a different flavor and texture.
Chapati pairs especially well with lentil dishes, chickpeas, beans, vegetable curries, and yogurt-based sides. Combining it with protein-rich foods and vegetables makes a more balanced, satisfying meal.
Before exercise, it can provide carbohydrate as part of a light meal, ideally without very fatty accompaniments. After training, pair it with a protein food such as lentils, beans, eggs, or yogurt if suitable for your diet.
Chapati is not inherently too heavy for an evening meal; the overall portion and accompaniments matter more. People prone to reflux or indigestion may do better with a modest serving and less oily or spicy dishes.
No. Whole-wheat chapati can still raise blood sugar because it contains carbohydrate, though the meal context matters. Eating it with legumes, vegetables, and protein can help moderate the meal's overall blood-sugar response.
Chapati contains gluten, so it is not appropriate for people with coeliac disease, wheat allergy, or medically diagnosed gluten-related disorders. Anyone with persistent symptoms after eating wheat should seek individual advice from a healthcare professional.
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Nutrition data compiled from USDA FoodData Central and scientific sources.