Unleavened flatbreads are a staple of north Indian cuisine. Sweet flatbreads are not very common, but taste delicious. These breads can be thick or thin, small or large, stuffed or plain. They are eaten with a variety of dals or curries and serve as edible cutlery - being used both as a plate and as a spoon. Wheat is the most common flour used for flatbreads, but different regions prefer different flours. Each state has its own flatbread, mostly made from the locally available grain. Punjab prefers maize flour, Bihar uses rice flour &
Due to scarcity of fuel, India ( and China) did not embrace baking and ovens are very rare in Indian homes. Flatbreads are cooked on a hot skillet and only in restaurants do we get oven cooked breads like the Naan and Tandoor roti.
And this goes to Bread Baking Day - Sweet Breads.