Types of Bread

Indian breads come in an enormous variety of shapes, sizes and styles. Some are cooked quickly in the intense heat of a tandoor, while others are fried, baked or prepared on a hot griddle.

From familiar naan and chapati to paratha, roti, puri and kulcha, each bread has its own texture, flavour and traditional accompaniments. This guide explains some of the most popular Indian breads and what makes each one different.

Naan

Naan is probably the most famous Indian bread in the UK. It's a leavened flatbread, typically cooked in a tandoor (clay oven). Naan is soft, slightly chewy, and perfect for scooping up curries and other dishes.

Roti

Roti is a staple in Indian households. It's an unleavened flatbread made from whole wheat flour and water. It's soft and thin, often served as an accompaniment to various dishes.

Chapati

Similar to roti, chapati is an unleavened flatbread made from whole wheat flour. It's usually thinner and smaller in size than roti.

Paratha

Parathas are flaky and delicious flatbreads made from whole wheat flour. They are often stuffed with various fillings like potato, paneer, or spices. Parathas are pan-fried with ghee or oil.

Puri

Puri is a deep-fried bread made from unleavened wheat flour dough. It puffs up during frying, resulting in a hollow, crispy texture. Puris are often served with curries or as a street food snack.

Poori

A deep-fried, unleavened bread made from whole wheat flour dough. It is often served for breakfast or as a snack, accompanied by savory or sweet side dishes.

Bhatura

Bhatura is a deep-fried bread made from a fermented wheat dough. It's larger and fluffier than puris and is commonly paired with chole (chickpea curry).

Kulcha

Kulcha is a type of leavened flatbread, similar to naan, but it's often softer and thicker. It can be stuffed with ingredients like potato, paneer, or onions.

Tandoori Roti

Tandoori roti is a variation of roti cooked in a tandoor, giving it a unique smoky flavor and a slightly crispy texture.

Laccha Paratha

Laccha paratha is a layered and flaky flatbread made from whole wheat flour. It's created by folding and rolling the dough multiple times to create a layered appearance.

Thepla

Thepla is a Gujarati flatbread made from whole wheat flour and spices. It often includes ingredients like fenugreek leaves and is pan-fried with oil or ghee.

Missi Roti

Missi roti is a Punjabi bread made from a mixture of whole wheat flour and gram flour (besan). It's flavored with spices like cumin and fenugreek.

Rumali Roti

Rumali roti, also known as "handkerchief bread," is an ultra-thin flatbread that's often used for wrapping kebabs and other fillings.

Tandoori Paratha

Tandoori paratha is similar to naan but is thicker and cooked in a tandoor, resulting in a smoky flavor and slightly crispy exterior.

Appam

Appam is a South Indian rice-based pancake. It's soft and lacy at the edges and is a popular breakfast option.

Malabar Parotta

Malabar parotta is a flaky, layered bread from the Malabar region of Kerala. It's made from all-purpose flour and is often served with spicy curries.

Uttapam

A thick, savory pancake made from fermented rice and lentil batter, similar to dosa but thicker and with toppings like onions, tomatoes, and chilies cooked into the batter.

Dosa

A thin, crispy pancake made from fermented rice and lentil batter. It comes in various forms, such as plain (sada dosa) or stuffed with fillings like potatoes (masala dosa). It is a staple of South Indian cuisine.

These Indian bread varieties offer a diverse range of tastes and textures to complement the rich and varied flavors of Indian cuisine.