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The objective of the present book has been to consolidate the scientific information on the new developments and findings related to wheat varieties, chapatti and chapatti related products, role of composite flours for chapatti making, mechanized production of chapatti, improvement in the quality and shelf-life of chapatti, etc. published in a vast array of scientific literature. The quality of chapatti may be improved through proper selection of wheat type and variety, use of suitable milling method, understanding the desirable physicochemical characteristics of whole wheat flour, understanding the role of other ingredients and additives, and using the appropriate method to prepare the chapatti. The author has also presented concise information on the nutritional aspects of chapatti like the presence of antinutritional factors in wheat and ways to improve the nutritional quality of chapatti and chapatti related products. The book is a reservoir of reference material for the wheat grower / breeder, millers, chapatti makers, nutritionists, and consumers alike.