| 1 | Roti(Tandoori) | A type of Indian flatbread cooked in a tandoor (clay oven), known for its slightly charred flavor. |
| 2 | Butter Nan | A type of Indian flatbread made with butter and cooked in a tandoor. |
| 3 | Plain Nan | A type of Indian flatbread made without any fillings, cooked in a tandoor. |
| 4 | Parota (Pudina, Alu) | A type of Indian flatbread stuffed with mint (pudina) or potatoes (alu) and cooked in a tandoor. |
| 5 | Masala Kulcha | A type of Indian flatbread stuffed with spiced fillings and cooked in a tandoor. |
| 6 | Ajwain Roti | Whole wheat flatbread flavored with carom seeds (ajwain). |
| 7 | Akki Rotti | A traditional Karnataka roti made from rice flour and mixed with spices and vegetables. |
| 8 | Bajra Roti | Flatbread made from pearl millet (bajra) flour, commonly served in Rajasthan and Gujarat. |
| 9 | Beetroot Roti | Whole wheat flatbread mixed with grated beetroot for a vibrant color and earthy flavor. |
| 10 | Bhakri | Thick flatbread made from whole wheat or millet flour, common in Maharashtra and Gujarat. |
| 11 | Butter Naan | Soft and fluffy naan bread brushed with butter, often served with rich gravies. |
| 12 | Chapati | Basic whole wheat flatbread, cooked on a tawa (griddle). |
| 13 | Jolada Rotti | A traditional North Karnataka flatbread made from sorghum (jowar) flour, known for its earthy flavor. |
| 14 | Lachha Paratha | Multi-layered flatbread made from whole wheat flour, known for its flaky texture. |
| 15 | Makki Ki Roti | Cornmeal flatbread, often served with Sarson ka Saag in Punjab. |
| 16 | Methi Roti | Whole wheat flatbread mixed with fresh fenugreek leaves. |
| 17 | Methi Thepla | A Gujarati flatbread made from whole wheat flour and fresh fenugreek leaves, spiced with cumin and turmeric. |
| 18 | Missi Roti | A flavorful roti made from a mix of whole wheat and gram flour, seasoned with spices and herbs. |
| 19 | Naan | Soft leavened flatbread, traditionally cooked in a tandoor, available plain or with various toppings. |
| 20 | Phulka Roti | Soft and thin whole wheat flatbread, usually puffed up on an open flame. |
| 21 | Plain Naan | Leavened flatbread made from all-purpose flour, traditionally cooked in a tandoor. |
| 22 | Pudina Roti | Whole wheat roti infused with fresh mint leaves, providing a refreshing flavor. |
| 23 | Raagi Rotti | A nutritious roti made from finger millet (ragi) flour, often mixed with onions and green chillies. |
| 24 | Romali Roti (Plain, Palak, Pudina) | Thin and soft rotis made from all-purpose flour, available in plain, spinach (palak), and mint (pudina) varieties. |
| 25 | Rumali Roti | Extremely thin and soft flatbread, often served folded like a handkerchief (rumal). |
| 26 | Sheermal | Slightly sweet flatbread made with saffron and milk, popular in Mughlai cuisine. |
| 27 | Spinach Roti | Whole wheat flatbread mixed with spinach puree, providing a nutritional boost. |
| 28 | Tandoori Roti | Whole wheat flatbread cooked in a tandoor (clay oven), known for its smoky flavor. |