Chapati flour, or atta flour (whole grain durum wheat), is used along with water and salt is used to make chapatis. They are made 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 (preferably not one coated with Teflon or other nonstick material). Each disc is then held for about half a second directly into an open flame, causing it to puff up with steam like a balloon.