Variety of Indian Bread – Appam to Kulcha

Get ready to explore the enticing variety of Indian bread! From fluffy naan to crispy paratha, we’ll take you on a flavorful journey through the world of Indian bread.

Discover the origins, distinctive characteristics, and regional specialities of each bread. Whether it’s the soft roti or the stuffed kulcha, each bread has a story to tell.

Let’s embark on this delicious adventure together

List of various types of Indian Bread

Here, we present a list of some popular Indian breads that will tantalize your taste buds and add a delightful touch to your meals:

Naan: A soft and fluffy bread, traditionally baked in a tandoor (clay oven). It pairs well with a variety of curries.


Roti/Chapati: A staple bread made from whole wheat flour. It is thin and unleavened, commonly enjoyed with curries or as a wrap.

Paratha: A layered and flaky bread made with whole wheat flour. It can be plain or stuffed with various fillings like potato, paneer (Indian cottage cheese), or vegetables.

Poori: Deep-fried bread made from wheat flour. It puffs up when fried and is often served with spicy gravies or as part of festive meals.

Poori- Indian Food

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Bhatura: A fluffy, deep-fried bread made from fermented dough. It is typically enjoyed with chole (spiced chickpea curry).

Kulcha: A bread originating from Punjab, made with all-purpose flour and yoghurt. It is often stuffed with a filling such as a paneer or a potato.

Appam: A popular bread from South India, made with fermented rice batter. It has a soft and fluffy centre with a crisp lace-like edge.

Dosa: A thin and crispy pancake-like bread made from fermented rice and lentil batter. It is usually served with sambar (vegetable and lentil stew) and chutney.

Uttapam: A thick and savoury pancake made with fermented rice and lentil batter. It is topped with various vegetables and served with chutney.

Missi Roti: A flavorful bread made with a combination of wheat flour, gram flour (besan), and spices. It is popular in North Indian cuisine.

Luchi: A deep-fried, puffed bread made with all-purpose flour. It is commonly served with aloo dum (spiced potato curry).

Tandoori Roti: Similar to naan, tandoori roti is cooked in a tandoor oven. It is a plain and slightly thicker bread made from whole wheat flour.

Sheermal: A saffron-infused, slightly sweet bread known for its rich flavour and delicate texture. It is typically served with kebabs or curries.

Rumali Roti: Translating to “handkerchief bread,” rumali roti is a thin and soft bread that resembles a handkerchief in its sheer and stretchable texture. It is best enjoyed with spicy gravies.

Malabar Parotta: A flaky, layered bread from the Malabar region of Kerala. It is made with all-purpose flour, and ghee, and usually accompanies curries or stews.

Thepla: A popular Gujarati bread made with whole wheat flour, spices, and finely grated vegetables like fenugreek leaves. It is often enjoyed as a snack or with yoghurt.

Makki ki Roti: A traditional Punjabi bread made from cornmeal (maize flour). It is usually paired with sarson ka saag (mustard greens curry) and is particularly popular during winter.

Akki Roti: A speciality from Karnataka, akki roti is a gluten-free bread made with rice flour and flavoured with spices, herbs, and vegetables. It is typically served with chutney or yoghurt.

Pathiri: A thin, soft, and round bread made from rice flour, popular in the Malabar region of Kerala. It is often enjoyed with meat or vegetable curries.

Khakhra: A thin, crispy, and unleavened bread made from wheat flour. It is typically seasoned with spices and enjoyed as a snack or with pickles and chutneys.

Roghni Naan: A rich and indulgent variation of naan bread, prepared with the addition of ghee or butter in the dough. It has a soft texture and is often served with kebabs or creamy gravies.

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