One was shaping them and the other was grilling them on a griddle to make rotis

When people in Japan think of Indian curry, they almost always imagine it served with naan—soft, chewy, and perfect for scooping up rich, flavorful sauces. In most Japanese Indian restaurants, freshly baked naan is the standard accompaniment.

But in India itself, naan is far from an everyday staple.

While curry is a fundamental part of Indian cuisine, few people regularly eat naan at home.

The reason is simple: naan requires a tandoor, a special clay oven that most Indian households do not have. Additionally, refined wheat flour—the main ingredient in naan—is considered a luxury in many parts of the country, making it impractical as a daily staple.

So, what do Indians actually eat with their curry?

The answer is roti and chapati—simple, unleavened flatbreads made from whole wheat flour. These breads require no fermentation, and they can be cooked easily on a simple stovetop pan. This is the true taste of an Indian home kitchen.

In the photo, a group of men was hard at work making fresh roti. One shaped the dough on a wooden board, while another grilled each round on a hot iron plate. The roti puffed up, turning golden brown, as steam rose with a rich, nutty aroma.

Across India’s street corners, roti is made just like this, one after another, feeding the endless demand of hungry customers.

Not naan, but roti—this is the real face of India’s everyday meals.

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