What's the difference between chapathi, roti, paratha and phulka?
I have seen people use the term chapathi and roti interchangeably.
When I do Google images, everything comes up for everything.
From what I know chapatti is made on 'tawa'. The black round pan. Tandoori roti aka roti is cooked in the tandoor (clay oven). Paratha is cooked on 'tawa' with butter/ghee. And Phulka I thought was same as chapatti I don't know about that one. I call chapatti/tandoori roti as just Roti anyway that's the most commonly used
I can only give you what I know.
Chapati/Roti: Typically made at home from normal atta that has been fermented for a day, a round ball of atta is squished and made circular with a help of a bailan
Chapati: The kind you get from Tandoor is ultra thin, so thin you can see through it and it HUGE and very white in color. I'm told this is the "Afghani" type of chapati.
Parantha: Similar to Chapati/Roti but the difference is the round ball of atta has a bucket load of ghee in it, and then the atta is also fried in ghee/oil.
Phulka: I do not know what that is, perhaps you are referring to puri.
Roti, chapathi and phulka are the same thing. It's made from unleavened flour and cooked dry. It's what people in Pakistan (don't know about India) make in their homes.
However, the word roti has become generalized and it can be used to refer to a verity of flatbreads (except paratha). In fact, in Pashto, the word 'rotai' means a meal itself and not just the bread.
Naan/tandoori roti is what you normally get from shops. It is thicker and more filling than roti/chapathi/phulka, and are baked in tandoors (clay ovens).
Naans are more versatile because you can flavor it differently. You can add sesame seeds, zeera, or even keema (minced meat) and cheese if you go to a restaurant.
The tandoori rotis in northern Pakistan and Afghanistan are thicker than the ones you get in Punjab and Sindh.
Paratha: It's cooked with unleavened dough but its mixed with oil and shallow fried. It is prepared in a way that layers are formed. The art of making a great paratha is a complex one, because each layer needs to have its distinct flavor and texture, and it retains its softness even when it gets cold.
Like naans, they are versatile and can be flavored in many different ways, although it is normally eaten plain.
Lazing after having a heavy oily breakfast over the weekend are probably my only guilty pleasures in life. Even though such lifestyles get you a pot belly at 24, but I guess it was worth it 
) or chicken ...
