Chapatis are generally made from whole wheat durum flour. For the best results, I highly recommend using ORGANIC whole wheat chapati flour. It really does give you soft and tender chapatis. Many restaurants add a lot of unnecessary oil to the dough. My version omits the oil.
Tortillas are generally made from all-purpose flour and have either lard or vegetable shortening in them.
For my chapatis, I use organic chapati flour. I combine two cups of flour with 1/2 teaspoon of salt. Mix well and add water slowly until dough is slightly on the sticky side. Let rest for 30 minutes. Roll into thin rounds. Grill on both sides until brown. The better your technique, the more likely your chapatis will balloon up as you grill them.
For my tortillas, I use spelt flour or white wheat flour or whole wheat pastry flour which is a whole grain. Instead of using saturated fat or hydrogenated fat, I use a whole avocado.
Smash one very ripe avocado. Mix 2 cups of flour with the avocado and one teaspoon of salt. Add warm water slowly as you mix until you get a ball of dough that is pliable enough to roll easily with a rolling pin. You will need some extra flour on the side to help with rolling out the tortillas. You can also use a tortilla press as shown. The tortillas should be about as thick as a crepe.
Grill the tortillas on a hot griddle on both sides until slightly brown.
Dr. Padma Garvey
The plant-based Doctor Mom