Ingredients: Usually made with refined flour (maida) or whole wheat flour (atta), yeast (or sourdough starter/curd for leavening), milk, sugar, salt, and sometimes yogurt. Texture & Taste: It is thicker than standard rotis, pillowy, and has a slight sourdough-like tang due to the fermentation process. Cooking Method: Traditionally cooked in a tandoor (clay oven), but can be made on a hot iron tawa (griddle) by cooking on both sides until browned, often with butter applied.