With about 1.4 billion people living in India, it’s no surprise that there are dozens of regional variations of roti, a ubiquitous unleavened flatbread that can be made with many different types of flour, cooking methods, and spices. Here’s a look at some of the most common flatbreads eaten in North India and South India.

One North Indian roti is chapati, meaning “to slap,” because the dough is slapped flat before being cooked on a thin tawa pan. Missi and maki roti are also cooked on a tawa, but missi roti incorporates spices such as cumin, turmeric, and chili powder, while maki roti is made with corn flour. Poori, or puri, are puffier because they are deep fried.

In South India, roti are more spice-forward; one is akki roti, also known as pathiri roti, which is made with rice flour and incorporates grated vegetables and spices. Ragi roti is stuffed with chilis, onions, and vegetables, while parotta roti is made with maida flour, a refined wheat flour, which makes the texture doughier and smoother.