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It is quite extensive, though there are still a few missing. Bajri Roti, Akki Roti, Ragi Roti, Missi Roti, Makki Roti, Rotti (the crisp ones eaten with Kori Rotti), phulka, tava chappati, poi, dhokli (in dal dhokli), puri, idlis (and all variations of it), sannas, fugiyas, and this is just what I can remember from the North & West.

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Oh mentioning all those other varieties reminded me of methi thepla. Not sure what it is made of - I first used to think atta (whole wheat flour) but may have read later that it is of besan (chickpea flour) or a combo of besan and atta. Anyway, they are so tasty that you can eat them plain. Often buy them from the neighborhood kirana store and keep, sometimes to have as an after-dinner snack if working late.

yeah you can thepla plain or along with tea.

source : am gujju and grew up eating thepla.

Yes, methi thepla is made of a mix of besan and atta. My wife's mom makes the best theplas and chundo.

You can add Uthapam & Kothu Paratha to the list.

Well, the article covers Uttapam under variations of either dosa or appam, which I kind of agree with. Kothu Paratha is just minced up regular parota, so I would put it in the category of dishes made with breads (though I guess dal dhokli and dal baati also fall into this category).

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