These unleavened, pancake-like breads are native to India, and are usually made from a simple mixture of whole-wheat flour and water. However, for a different texture, chapatis can be made with chickpea or corn flour. The dough is rolled into thin rounds and baked on a griddle, usually without oil, to form small cakes. Pieces of chapati are torn off and used as a scoop or pusher for many Indian dishes.