Basic Whole Wheat Flour Dough for Indian Breads – the everyday rotis and parathas. No, Indians don’t eat Naan every day. In fact, they prefer going to restaurants to eat Naan. They do eat nutritious flatbread rolled out into thin discs and cooked on the skillet on a daily basis.
They can be made with or without filling. When they are not filled, they are either cooked on the skillet with a little oil called chapatis (popular in South India) or puffed up directly on the flame called Phulkas (popular in North India).
Different kinds of flour like garbanzo flour, ground millet flour, rajgira amaranth flour, rice flour, and nowadays soy flour, quinoa flour are added to this basic recipe to make different variations along with various spices.