Whole wheat and all purpose flours are probably the most commonly used flours when it comes to baking. In my native south Indian community (and most of the meals I cook are this style), we traditionally use very little of either in our cooking. Rice flour (arishi podi) and chickpea flour (kadala podi) are the flours we routinely use, and never for baking.
Our cooking style includes stove-top cooking methods like steaming, stir-frying, and deepfrying but baking is not part of it. For our grandmothers and many of our mothers (in the earlier days, anyway) an oven was unknown in the kitchen.
As for bread, it was only bought when one was ill with a fever or some such thing! In fact, many Indians of my generation would have childhood memories of bread as something they were given when they were ill and so, even today, not be very fond of eating.
Many of us (at least, in urban areas of the country) right across India now regularly cook and eat food which is not necessarily reflect our ethnic backgrounds. So chapathis and parathas (originally north Indian food) are as much a part of our meals as rice and sambhar.
As a result whole wheat flour (and to a lesser extent all purpose flour) has a permanent place in my kitchen. I have also added other grain flours (such as bajra/ pearl millet, jowar/ sorghum, barley, makai/ corn) which have long been used in north India to make very tasty and nutritious flatbreads.
Experimenting a bit with a couple of flours (didn’t want to get too adventurous as I had no guarantee this was going to be successful) and some cumin resulted in a slightly dense but tasty bread rolls.