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Staple bread of Indian cuisine, usually made from wheat flour and cooked on a griddle.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
270
KCAL / 100G
Carbs
54g
· 79%
Protein
8.5g
· 12%
Fat
2.5g
· 9%
Fiber
4.5g
Vitamins
B3
2.5mg · 16% DV
B1
0.18mg · 15% DV
B5
0.4mg · 8% DV
Folate
30µg · 8% DV
Minerals
Manganese
1mg · 43% DV
Iron
3mg · 17% DV
Sodium
370mg · 16% DV
Selenium
7µg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.5g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
A short time in a hot pan, oven, or steamy environment usually works best. Lightly sprinkling it with water and covering it briefly helps keep it soft.
Keep it well sealed at room temperature for short-term use. For longer storage, freezing is usually better than refrigeration, which can make it stale faster.
Yes, most Indian breads freeze well, especially if you separate pieces with parchment paper. Reheating straight from frozen in a pan or oven helps preserve texture.
Indian bread is often flatter, chewier, and better suited for scooping or wrapping foods, while white bread is usually softer and more neutral. The better choice depends on the meal and how filling you want it to be.
Because it provides carbohydrates, it can be useful before training for energy. After training, it is usually better paired with a protein source rather than eaten alone.
Not by itself; weight gain depends more on your overall intake and portion size than the time of day. Very large or rich late-night meals may simply be less comfortable to digest.
It pairs well with lentils, beans, yogurt, eggs, and vegetable dishes. Combining it with protein- and fiber-rich foods can make the meal more satisfying.
Overcooking, low moisture, and poor storage can make it tough. In homemade versions, insufficient dough resting can also lead to a rubbery texture.
People with celiac disease or gluten-related disorders should avoid it because it contains gluten. Those managing blood sugar may also do better by pairing it with protein, fat, or high-fiber foods instead of eating it alone.
No. Minimally processed describes how the food is made, not how much of it you should eat, so portion size and the rest of your meal still matter.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.