Recent advances in the technology of : an Indian traditional unleavened flatbread.

is a flattened circular flatbread also known as and usually baked on a hot iron griddle. It is a staple diet of India and hence the quality of plays a major role in its acceptance. The overall quality of is dependent on various attributes such as pliability, handfeel, eating quality, and taste. These attributes are influenced by numerous factors, including wheat genotypes, wheat varieties, the molecular weight distribution of proteins, and processing techniques This staple food has been extensively studied for various aspects, including processing, mechanism, fractionation, and reconstitution, quality improver, shelf life extension and also the mechanization of processing. This review focus on all the above-mentioned aspects and innovations carried out in this area.