Indian flatbread are not baked in ovens like their western counterparts. They can either be roasted without any oil or with some clarified butter (ghee).
Deep-frying is used for some types. Special tools are needed for some variants, such as a Tandoori oven for Tandoori flatbread.
The following is the list: Pulka: Whole wheat flour is used to make them. As seen in the illustration below, whole wheat dough is shaped into thin, round discs and puffed on a flat griddle. They typically come with some sort of lentil or veggie dish. They are a staple dish in northern and western India and are consumed for both lunch and dinner. If someone has diabetes or prefers wheat goods, they are typically consumed as dinner in other parts of India. 
Chapati: These breads are grilled in oil on a griddle, almost like pulkas.
Paratha : For the majority of India, this is typically consumed as breakfast food. They are produced with whole wheat dough that is rolled out, folded twice, and then re rolled. Between each fold, a small amount of oil or clarified butter is applied. They are roasted in clarified butter or oil.
Stuffed Paratha: Almost identical to a paratha, except with some cooked vegetables placed in between the folds.
Green vegetable paratha: In this variety, the dough is blended with green vegetables rather than stuffing the vegetables between the folds.
Naan Roti: A leavened dough is used to make this Indian flatbread. The dough is raised using ingredients like yeast, yogurt, baking powder, etc. Round discs are rolled with a rolling pin and either grilled in a Tandoori oven or on a thick griddle. Although they are often manufactured with refined flour, whole wheat flour used because of health concerns.
Stuffed Naan/Kulcha: Similar to before, but with some vegetables sandwiched between two layers of naan.
Puri: This is a whole-wheat flour dish that is deep-fried. This is typically consumed as part of a breakfast meal with potatoes or other prepared vegetables. 
Bhature: Like puri, it is a deep-fried food item, but it is much larger and produced from refined flour. Chole, a chickpea dish, is always served with this. 
Luchi: Typically, West Bengal is where this product is produced. Like puris, they are also deep-fried foods, although they are significantly smaller and manufactured from refined flour. 
Rumali roti: A unique convex girdle known as the "Rumali roti Tawa" is needed to make this food dish. They are enormous, with a diameter of about two feet. They are as thin as a piece of cloth. Rumal is another word for kerchief. They were given the nickname "handkerchiefs" because they are so thin. They are produced with a blend of refined and whole wheat flour. They are flattened with two hands, rolled with a rolling pin, and then hurled into the air to increase in diameter. 
Thepla: It is created similarly to chapati, but more spices and lentil powder are added to the flour. It is typically designed to travel with you. 
Thalipeeth: This product was produced in western India. Whole wheat flour is combined with shredded veggies, which are then pressed between the palms. Then they are placed on a girdle and cooked in oil. 
Shirmal: The dough is raised with yeast in this sweet and salty Indian bread. 
KHOBA ROTI: Also referred to as Chuttya roti, this dish originated in Rajasthan. In this, a thick chapati is rolled up and cooked on a hot tawa before being pinch-cooked on both sides with the hands. 
Sattu Roti: Whole wheat flour is used to make this dish. The roti is packed with a mixture of clarified butter, onions, garlic, and powdered puffed chickpeas. 
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