Flatbread: The Simple Staple Behind India's Most Beloved Meals

When you think of Indian food, you might picture spicy curries or fragrant biryanis—but none of it would work without flatbread, a basic, unleavened bread made from flour, water, and salt, cooked on a hot surface. Also known as roti, chapati, or phulka, it’s the quiet hero that scoops, wraps, and soaks up everything on your plate. In Mysore and across South India, flatbread isn’t just a side—it’s the foundation. Whether it’s a crispy dosa rolled with coconut chutney, a soft roti dipped in dal, or a hot paratha stuffed with spiced potatoes, flatbread turns a meal into something whole.

What makes flatbread so essential? It’s not just about taste—it’s about function. A well-made flatbread holds its shape when you tear it to scoop up curry, yet breaks apart easily when you want to mix flavors. It’s the perfect canvas for chutneys, the ideal vessel for pickles, and the only thing that truly balances the heat of a spicy dish. You’ll find it in nearly every post here: from the dosa, a fermented rice and urad dal batter cooked thin and crispy, to the humble roti, a simple whole wheat bread rolled by hand and cooked on a tawa. These aren’t just recipes—they’re techniques passed down through generations, each with its own rhythm, timing, and secrets.

People often ask why their dosa turns soft or why their roti puffs up unevenly. The answer always circles back to the same things: batter consistency, heat control, and patience. You won’t find fancy gadgets here—just the real, no-nonsense methods that work on a home stove. Whether you’re fixing your dosa batter, learning how long to knead roti dough, or wondering why coconut milk sometimes splits when you add it to curry, flatbread is the thread tying it all together. This collection isn’t about perfection—it’s about understanding why things happen, so you can fix them yourself. Below, you’ll find real fixes, real stories, and real results from kitchens that cook flatbread every single day.