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. Roti ​The most basic and universal flatbread, often used as a generic term for all unleavened Indian bread. ​Description: A simple, round flatbread made from stone-ground whole wheat flour (atta) and water. It is traditionally cooked on a tawa (flat griddle) and then finished over an open flame, which causes it to puff up with steam (this version is specifically called a Phulka). ​Texture: Soft, light, and thin. It has no oil or ghee inside the dough. ​Tags: #Healthy #DailyStaple #OilFree #WholeWheat #Lightweight ​2. Chapati ​Often used interchangeably with roti, though in many households, there is a subtle distinction in the cooking method. ​Description: Like roti, it is made from atta and water. However, a chapati is typically cooked entirely on the griddle. In some regions, a small amount of oil is added to the dough or brushed on the surface while cooking to keep it soft for longer. The name comes from the Hindi word chapat (slap), referring to the traditional method of flattening the dough between the palms. ​Texture: Soft and pliable, often slightly more moist than a dry roti due to the light use of oil or ghee on the surface. ​Tags: #Traditional #SoftBread #HomeStyle #VeganFriendly #Versatile ​3. Paratha ​The "luxury" version of the flatbread, known for its richness and layers. ​Description: A heavier, multi-layered flatbread. The dough is folded and rolled multiple times with ghee or oil (similar to puff pastry lamination) and then shallow-fried on a griddle. They can be Plain (layered) or Stuffed with ingredients like spiced potatoes (Aloo), cauliflower (Gobi), or paneer. ​Texture: Crispy and flaky on the outside, tender and buttery on the inside. ​Tags: #Layered #Crispy #Indulgent #BreakfastStaple #StuffedBread