When you sit down to a flavorful Indian meal, one of the best ways to sop up all that saucy goodness is with a flat bread. There are a few from which to choose, and two — NAAN and ROTI — appear fairly frequently in the New York Times Crossword.

The entry ROTI tripped up many solvers in the Wednesday, Oct. 2 crossword by Mangesh Ghogre, so let’s take a look at what it is and how it’s different from NAAN.

ROTI is an unleavened, wheat-flour bread rolled out into very thin rounds, and cooked quickly on a tawa, or flat griddle, until brown and blistered. It is also enjoyed in the Caribbean, where street food vendors offer it wrapped around a curry.

NAAN is made from all-purpose white flour and is a leavened bread that is traditionally cooked in a tandoor, or clay oven. It can be stuffed with a variety of foods, like garlic, potato or minced meat.