Rotis & Breads

Whole wheat flatbread, the most common bread in North India. Moderate GI with good fiber content from whole wheat.

Refined flour leavened bread baked in tandoor. High GI due to maida (refined flour) and typically brushed with butter.

Layered whole wheat flatbread cooked with oil or ghee. The fat content actually helps slow glucose absorption slightly.

Deep-fried whole wheat bread. While whole wheat provides some fiber, deep frying adds significant calories.

Pearl millet flatbread, staple of Rajasthan and Gujarat. Gluten-free with higher mineral content than wheat roti.

Finger millet flatbread, popular in Karnataka and Andhra Pradesh. High in calcium and iron, excellent for diabetics.

A gluten-free flatbread made from sorghum flour, a staple in Maharashtra and Karnataka. High in fiber and minerals with a low GI that suits diabetics.

A Punjabi winter flatbread made from maize (cornmeal) flour, classically served with sarson da saag. Gluten-free with a medium GI and good fiber.

A soft Gujarati flatbread made from wheat flour, fenugreek leaves and spices. The methi and oil moderate the GI, making it a wholesome travel food.

A North Indian flatbread made from a blend of besan (gram flour) and wheat flour with spices. The chickpea flour adds protein and lowers the GI versus plain wheat roti.

A thin, soft wholewheat roti puffed directly over a flame and made without oil. An everyday Indian staple with a medium GI driven by whole wheat flour.

A soft leavened bread made from refined maida flour, popular in Punjab and often stuffed. Made from refined flour, it has a high GI and little fiber.

A flatbread made from a blend of grains and pulses such as wheat, jowar, bajra, ragi and besan. The mix of fibers and protein gives it a lower GI than plain wheat roti.