Chapati flour, also known as atta flour, is a staple in Indian cuisine, used to make delicious flatbreads called chapatis or rotis. But it’s not just any old flour – chapati flour is made from whole wheat and has a distinct nutty flavor and texture that gives chapatis their signature taste.
On the other hand, we have all-purpose flour – the jack of all trades in the flour world.
In this comparison, we’ll dive into the nitty-gritty details of these flours, from their nutritional content to their recommended uses. Let’s get started!

Comparing chapati flour vs all-purpose flour
Chapati flour | All-purpose flour | |
Substitution ratio (vs all-purpose flour) | 3:4 | N/A |
Gluten-free? | No | No |
Keto-friendly? | No | No |
Paleo-friendly? | No | No |
Common Allergens | Wheat | Wheat, gluten |
Liquid absorbency | Medium to high | Medium |
Pantry shelf life | 6-8 months | 6-8 months |
Best for | Indian flatbreads like chapatis and naan | Baked goods, pastries, and desserts. |
Chapati flour and all-purpose flour are similar in that they both come from wheat and are not gluten-free or suitable for keto or paleo diets. They differ in their processing, nutritional content, texture, and recommended uses, which I’ll explain below!
Differences between chapati flour and all-purpose flour
Chapati flour is a type of whole wheat flour that is finely ground and has a finer texture compared to regular whole wheat flour. This finer grind allows chapati flour to absorb more water, making it easier to form into dough and roll out into thin, flatbreads like chapatis or rotis.
Chapati flour is higher in fiber and other nutrients than all-purpose flour, as it is made from the entire wheat grain. All-purpose flour is lower in fiber and other nutrients, as it is more refined and processed. It’s made from a blend of hard and soft wheat grains and has a finer texture and more neutral flavor.
Chapati flour, on the other hand, has a nuttier flavor and coarser texture that produces a denser, rustic result. Because it’s heavier, you’ll need to use about 3/4 cup of chapati flour to replace 1 cup of all-purpose flour in your recipes.
Baking with chapati vs all-purpose flour
One of the advantages of baking with all-purpose flour is its versatility. It can be used in a wide range of baking recipes, from cakes to cookies and breads, and is preferred because it produces softer, more delicate baked goods compared to chapati flour.
Chapati flour has a good amount of gluten in it, which gives chapatis their signature chewy bite. Aside from chapatis, chapati flour can also be used to make other types of flatbreads such as parathas, naans, and puris. It can also be used to make pancakes and tortillas, but it’s not nearly as versatile as all-purpose flour.
Ingredients in chapati flour vs all-purpose flour
Chapati flour should only contain whole wheat flour or 100% pure whole wheat atta. All-purpose flour contains wheat flour as the first ingredient. All-purpose flour typically contains wheat flour as the first ingredient, but some manufacturers may also add small amounts of vitamins and minerals to enrich its nutrient content in a process called fortification. However, not all all-purpose flours are fortified, and the nutrient content can vary depending on the brand and manufacturer.
Chapati flour and all-purpose flour nutritional facts
Per ¼ cup serving | Chapati flour | All-purpose flour |
Calories | 110 | 120 |
Carbs (g) | 23 | 24 |
Fiber (g) | 3 | 1 |
Fat (g) | 0.5 | 0.5 |
Protein (g) | 4 | 4 |
Glycemic index score | 52 +/- 4 for prepared chapati | 85 |
At first glance, chapati flour and all-purpose flour have very similar nutritional profiles, with similar calories and the same amount of carbs, fat, and protein.
But since chapati flour is made from whole wheat, it retains more of its fiber and nutrients than all-purpose flour. Chapati flour also has a naturally higher concentration of essential vitamins and minerals including iron, zinc, and B vitamins.
Chapati flour vs all-purpose flour storage
Both chapati flour and all-purpose flour have a relatively long shelf life of up to 8 months when stored properly. However, it’s important to note that the freshness and quality of the flour may start to decline over time, especially if it’s not stored properly.
One way to extend the shelf life of flour is to store it in a sealed bag or an airtight container to prevent moisture and air from getting in. For even longer-term storage, you can consider storing the flour in the fridge or freezer. This can help to extend the shelf life of the flour for up to a year.
Chapati flour vs all-purpose flour: The ultimate verdict
Whether you’re looking to make chapatis or bake a cake, there’s a flour for that!
Generally, I prefer baking with all-purpose flour. It’s versatile and is my go-to for many baking needs. It has a finer texture that’s ideal for producing softer, more delicate baked goods.
But if you’re looking for something a little different in your baking, then chapati flour could be a great ingredient to give your dishes an extra healthy kick! Made from whole grains, it’s the best flour for making all kinds of flatbreads.
FAQ
Chapati flour is not the same as all-purpose flour. Chapati flour is a type of whole wheat flour used primarily in Indian cuisine to make chapatis, while all-purpose flour is a versatile flour used in a wide range of baking and cooking applications.
It depends on the recipe and the desired outcome, but in some cases, chapati flour can be substituted with all-purpose flour or whole wheat flour. For authentic chapati bread, don’t substitute the chapati flour! The dough will not be as stretchy and elastic with all-purpose or whole wheat flour.
It depends on the recipe and the desired outcome, but atta flour (also known as chapati flour) can sometimes be substituted for all-purpose flour. However, the texture and flavor of the dish may be different due to the differences in the flours’ properties, so it’s best to experiment with small quantities first before making large substitutions.