chapatis

And that ratio is roughly what people use when eating rice with dal, or rotis/chapatis with dal, for example.

FYI 'Saag' is just a generic name to refer to gravy dishes, that are eaten with chapatis.

Naan being less healthy is a bit confusing to me as it is a fermented wheat bread, unlike the rotis/chapatis.

It turned out to be a big alpha male, and he'd stolen all our chapatis and fruit from under the bed.

Just had an egg curry today with curry leaf (and other) flavoring, with chapatis, at a Kerala restaurant in a non-Kerala town.

But it is a main dish, not a desert:) It is eaten with either chapatis or rotis or naans or rice, mostly.

I think those saying so must mean it because it has less fiber (naan is from maida, refined wheat flour, while rotis/chapatis are from atta, which is whole-wheat flour).

I mostly eat roti/chapatis and puris; are they in this article under a different name?

>> Sadly, the archaeological record has yet to reveal tandoori ovens or fossilised chapatis in Australia.

- Indians (mostly North Indians) eat rotis, chapatis, phulkas (basically an inflated chapati) or parathas.

>I mostly eat roti/chapatis and puris; are they in this article under a different name?

For green peas, I actually prefer them not sweet (or very little sweet), because we use them as a legume and eat it as a dry or gravy dish with rice or chapatis/rotis.

They are mentioned in the first paragraph of the article: "Before that, North India’s unleavened wheat-based flatbreads—rotis, chapatis, and puris—would have been made from whole grains" but don't seem to have separate entries, on a quick search of it.