There are many Indian flatbreads, over thirty. Here is a beginner's guide to the more common varieties. Chapati: Households in India use this flatbread daily, making it one of the most popular. The meaning of chapati in Hindi is slap. To make the chapati, one slaps the dough between the hands, forming a flat disk. For most of us, though, a rolling pin is fine! Roti: Made with wholewheat and unleavened. If you want a light flatbread, roti is a good choice, as opposed to the leavened, heavier naan. Cooking is usually on a flat griddle. Parotta: Basically, this is the south Indian version of laccha paratha. Indeed, they look the same, and both are flaky. Naan: Yoghurt and milk are key ingredients in this unleavened flatbread. This makes it softer and heavier than others. The traditional way of cooking it is in a tandoor by slapping it in the sides of this clay, charcoal-heated oven. Puri: Made with wholewheat, it is unleavened and deep-fried. This cooking process releases steam, making the dough puff and giving it its characteristic shape. It is a famous bread for breakfasts, snacks and light meals. Bhatura: This is a leavened, deep-fried flatbread. Like Puri, it puffs up when cooked—classically served with chickpea curry.