Indian Breads
Breads from the Indian sub-continent are very different from traditional western bread loaves. Indian breads are usually made from whole wheat flour called atta. Dough for Indian breads can be prepared very quickly, allowing most Indians to make their bread fresh every day by hand. Breads are typically cooked in a Tava, which is like heavy iron skillet or griddle.
Naan
Roti or Phulka
Roti, also called "phulka", is a flat bread which resembles a tortilla. People in northern and central India usually serve meals with roti. Roti, like most Indian bread, is unleavened, meaning that it is made without yeast or any other leavening agent.
Chapati
Chapati is also an unleavened flatbread made from atta (Indian whole wheat) flour. Chapatis are usually thinner than Rotis, and are made from more finely milled whole wheat. However, many use the terms interchangeably.
Poppadoms (Papad)
Poppadoms, often known as papads, are salty,usually spicy, crispy thin wafers served as a side dish to a meal or as an appetizer or snack. It is occasionally served with dipping sauces or condiments like diced onions or chutney. Raw papads are made by rolling lentils or rice dough mixed with spices into a thin flatbread and sun-drying it. Raw papads are then typically roasted or deepfried before serving.