Roti

Chapati (alternatively spelled chapathi or chapatti; IAST: ) is an unleavened flatbread originating from the Indian subcontinent. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, and cooked on an iron griddle known as a tava, puffing up over direct heat. Another version, in East African cuisine, is instead fried. Chapati is a form of roti, and the two are sometimes conflated. It is a widely eaten in South Asia—even in areas where rice is the typical staple—and in most East African countries, as well as by the South Asian diaspora.

Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries.

Tamil Indian flatbread dish

Kulcha is a type of flatbread made from refined wheat flour, and fermented in earthen pots and baked in a tandoor. The term kulcha derives from a Persian term for a disc-shaped loaf of leavened bread. In India, this term is commonly used for regular English disc-shaped bread.

sweet dish of South India

Nepalese ring-shaped sweet rice bread

Types of flatbreads

Punjabi corn flatbread

Malay traditional sandwich, popular in Indonesia, Malaysia and Singapore

Bhakri () is a round flatbread often eaten in the cuisines of the states of Maharashtra, Gujarat, Rajasthan, and Karnataka in India. Bhakri is prepared using jowar or bajra, which make a coarser bread than does regular wheat chapati flour. Bhakri can be either soft or hard in texture, unlike khakhra, which is always hard.

Betawi traditional bread

type of pancake that looks like lace originating from Johor history

Malay sweet flatbread

toast in Malay and Indonesian

Javanese traditional bread

Sweet roti with cotton candy

This is a food article about a wrap style sandwich

Indonesian bread