18 Traditional Indian Breads That You Must Absolutely Try Out

[JANASENA]

1. Akki Roti

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A delicious spicy flatbread from Karnataka, akki roti is traditionally made by flattening the rice dough on a banana leaf. It is then cooked on a tawa with the leaf resting on top of the roti – this helps it cook evenly and gives the dish a distinct flavour.

Get the recipe here.

2. Bakshalu/Puran Poli/Obattu

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If you’re looking for a balance of sweet and salty flavors, look no further than the mouthwatering puran poli. Bakshalu, obattu and bobbatlu are the other names of this traditional flatbread that is made by stuffing a mouthwatering mix of jaggery and roasted chana dal (bengal gram) inside the dough ball. A generous smear of warm ghee just plays up its subtle sweetness!

Get the recipe here.

3. Baati

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Baatis are traditional Rajasthani wheat breads that are first boiled in the water and then baked in a tandoor (clay oven). Hard in texture and round in shape, this bread is very different from the other regional breads in India. Baatis traditionally served with the delicious Rajasthani panchmela dal.

Get the recipe here.

4. Bhakri/Jolada Roti

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A round flat unleavened bread flavoured with ghee and cumin seeds, bhakri is widely eaten in the western coastal states of Gujarat, Maharashtra and Goa. Generally made of jowar (sorghum) flour, bhakris can be of two types— one that is cooked like a biscuit and the other that is puffed up and served with ghee. Rich in fibre and several other nutrients, this flatbread is also called jolada roti in Karnataka.

Get the recipe here.

5. Bhatura

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Who doesn’t like dark, fabulously spiced chole served with sliced onions, green chillies and fluffy bhature? The delicious Bhatura is a thick leavened fried flatbread that is counted among the classic traditional dishes of the Punjabi cuisine.

Get the recipe here.

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6. Bakarkhani

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A thick Kashmiri flatbread with a biscuit like texture, bakarkhani gets it’s name from a legendary tragic love story between a general named Aga Bakar and dancer named Khani Begum. Flaky on the inside, with a soft sesame seed sprinkled crust outside, the bakarkhani is usually served in quarters with accompaniments like korma (creamy, mildly spiced curris) or kaliya (Kashmiri stew).

Get the recipe here.

7. Thepla/Dhebra

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A lightly spiced Gujarati flatbread, thepla (or dhebra) is prepared from wheat flour, gram flour and fenugreek leaves. A delicious wholesome bread, theplas have a great shelf life and taste absolutely lip-smacking when eaten with chunda (sweet mango pickle).

Get the recipe here.

8. Kulcha

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A soft, fluffy and tangy flat bread made from a dough infused with sour curd, the Punjabi kulcha is a bread that hums in sweet harmony with decadent Indian gravies like Amritsari chole, shahi paneer and nalli nihari. 

Get the recipe here.

9. Luchi/Puri

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A deep fried puffed flatbread made of wheat flour, luchi is a much loved delicacy of the Bengali, Assamese, Maithili and Oriya cuisine. A softer whiter version of the puri (eaten across the Indian sub-continent), the luchi is the perfect bread to mop up traditional delicacies like the aloo dum and cholar dal.

Get the recipe here.

10. Naan

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If there is one single flatbread that has been the front runner in terms of addictiveness across India, it is the ubiquitous naan. Baked in a clay oven, this restaurant staple has a crisp exterior, a fluffy core and a distinctive charred flavour, making it the perfect bread to soak up any rich, spicy Indian gravy.

Get the recipe here.

11. Rotla

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A simple flatbread made from pearl millet flour, rotla is traditional specialty of Gujarat’s Kathiawad region. A winter favourite, this super healthy gluten-free flatbread tastes greats when smeared with fresh homemade butter and jaggery.

Get the recipe here.

12. Makki ki Roti

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Makki ki roti topped with a dollop of ghee and served with sarson da saag is an iconic Punjabi dish that needs no introduction. A corn meal flatbread, spiced with green chillies and ginger, makki ki roti is generally made and consumed during the winter months in northwestern India.

Get the recipe here.

13. Sheermal

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A mildly-sweet, saffron-flavoured flatbread of the Awadhi cuisine, sheermal is greatly influenced by Mughlai and Persian culinary traditions. This versatile flatbread has a light, creamy texture and can be eaten with aromatic curries as main course, as a dessert with fresh cream or yogurt, or even as a simple snack with a cup of tea or coffee.

Get the recipe here.

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14. Taftan

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Flakier and lighter than the normal naan, taftan is a royal flatbread of the Awadhi cuisine. A leavened flatbread baked in a tandoor or a clay oven, taftan is often flavoured with cardamom, saffron and poppy seeds.

Get the recipe here.

16. Warqi Paratha

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A tastier cousin of the lachcha paratha, warqi paratha is a flatbread that is all about its sweet and savoury layers. While this flatbread needs quite a bit of time and patience for its elaborate preparation (almost like making a puff pastry), it tastes heavenly with almost every kind of Indian dish.

Get the recipe here.

17. Khamiri Roti

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A Mughlai version of sourdough bread (khamir means yeast), khamiri roti is soft, thick, chewy and very similar to pita bread. Though khamiri roti can be eaten with various Mughlai curries, it is absolutely delicious with dal makhniand mutton keema.

Get the recipe here.

18. Girda / Tchot

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[jbourne]

Nee avva em post idi 10 ke aakali ayyi sastundii post chusi 

[JANASENA]

Just now, jbourne said:

Nee avva em post idi 10 ke aakali ayyi sastundii post chusi 

[Kontekurradu]

I have tried 1,2,4,5,7,9.10,12 

[NinduChandurudu]

endi baa NSFW ani pettali...aakali estondi chusi 

[Prabhas_Fan]

18 minutes ago, jbourne said:

Nee avva em post idi 10 ke aakali ayyi sastundii post chusi 

[Kontekurradu]

4 minutes ago, NinduChandurudu said:

endi baa NSFW ani pettali...aakali estondi chusi