Ingredients

• 1 cup all-purpose flour
• 1/2 cup chickpea flour
• 1 teaspoon garlic salt
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon baking powder
• 1/4 teaspoon dried thyme
• 1/2 cup canned pumpkin
• 1 tablespoon plus 2 teaspoons canola oil, divided
• 1 teaspoon water
• Optional: Fresh thyme, fresh rosemary and tzatziki sauce

Ingredients

• 1 tablespoon quick-rise yeast
• 1 teaspoon sugar
• 1 cup warm water (110° to 115°)
• 3 to 4 rhubarb ribs, trimmed
• 3 to 3-1/2 cups all-purpose flour
• 4 tablespoons olive oil, divided
• 1-1/2 teaspoons sea salt, divided
• 3 fresh rosemary sprigs, divided
• 1 large egg
• 1/8 teaspoon freshly ground pepper
• Honey, optional

Ingredients

• 2 pounds potatoes, peeled and cubed
• 1/3 cup heavy whipping cream, warmed
• 1/4 cup shortening or butter, softened
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 2 cups all-purpose flour

Naan

When we think about Indian cuisine, naan and curry are the first things that come to mind. This leavened flatbread is prepared with all-purpose flour, wheat flour or a combination of both. It’s often well-kneaded with milk or yogurt for softness. You’ll find garlic naan accompanying main dishes at most Indian restaurants, and it tastes particularly good with butter chicken, palak paneer or dal makhani.

Traditionally, naan is cooked in a tandoor (or clay oven), but you can make naan at home in a skillet. Brush the flatbreads with butter (or charcoal-smoked ghee for more depth) before serving.

Roti or Chapati

While rice is the staple of South India, roti (aka chapati bread) is the staple of North India. This type of Indian bread is an unleavened flatbread prepared with whole wheat flour on a tawa or griddle. It’s an integral part of everyday meals.

The dough is simple: whole wheat flour, water and a little salt. After it’s rolled out and griddled, the soft, pliable flatbreads develop a slightly crispy exterior. Brush each one with ghee and serve hot as a snack, or pair it with dal, vegetables or curries.

Parotta

Parotta is a popular street food in South India, especially Tamil Nadu and Kerala. The layered flatbread is prepared with all-purpose flour. It’s a sight to watch how cooks work the dough—layering, stretching and twirling it—before it’s coiled and flattened.

Cooked on a hot griddle with oil or ghee, parottas develop a crisp exterior while remaining soft inside. The flaky bread can be eaten on its own or served with meat-based gravies or chicken korma for a hearty meal.

Papadum

Papadum is a thin, crisp wafer made from lentil flour. Depending on the region, it may be known as papad, pappadum or applam. While most Indian breads can be served as a main dish, papadum is always served as a side dish. An Indian thali (or plate) is not complete without it!

Papadum can be deep-fried or roasted over an open flame. It adds the crunch factor to a meal, and the crispy wafers pop like little sparklers in your mouth! It’s usually enjoyed plain or dipped into chutney or spiced yogurt. Some versions include black pepper or cumin, giving it an earthy, mildly spicy kick.

Dosa

To many, dosa might not be considered a type of Indian “bread” because its shape and texture are more pancake-like. It’s prepared with fermented batter made with rice and lentils. Depending on how much batter is poured and spread onto the hot griddle, dosa can resemble a pancake or a crepe. It really just depends on whether you prefer your dosa to be soft and thick or wafer-thin and crunchy.

Dosa has become a staple breakfast in many South Indian households. It’s commonly served with sambar (an aromatic lentil and vegetable stew) and a side of coconut chutney (or a punchy garlic, chile and tomato chutney if you’re feeling particularly adventurous). It also tastes fantastic when filled with mashed potatoes seasoned with mustard seeds and curry leaves.

Poori or Puri

Poori is a deep-fried, unleavened flatbread made with whole wheat flour. The puffed-up, deep-fried golden beauty is a cherished Sunday brunch favorite in many Indian homes—a meal so filling and satisfying it warrants a post-meal nap! Its crispy exterior contrasts with its light and pillowy interior, making it an excellent pairing with aloo puri (potato curry) or chana masala (chickpea). You can also serve poori with various bhajis (fried vegetable fritters), or get adventurous and eat it with a sweet dessert like basundi or shrikhand.

Luchi is a close cousin of poori. Commonly enjoyed in Eastern India in the states of Bengal and Assam, luchi is a deep-fried flatbread made with refined flour (maida). Unlike whole wheat poori, luchi is paler, lighter and airier, with a slightly sweeter note that makes it a perfect match for savory or sweet sides.

Paratha

Paratha is a flaky, layered flatbread common in North Indian households. The dough is rolled and layered multiple times with ghee to create its signature flaky texture. Then, it’s stuffed with spiced ingredients to make aloo paratha (potatoes), gobi paratha (cauliflower), or kheema paratha (minced meat). Finally, it’s gently flattened to seal in the filling.

Biting into a paratha’s many thin and crispy outer layers is a real treat. It’s particularly tasty for breakfast when stuffed with paneer. Serve it with pickles or yogurt and a sip of mango lassi or chai.

Kulcha

Kulcha is a mildly leavened bread prepared with all-purpose flour. It contains no yeast and is leavened instead with yogurt and/or baking powder. Though it’s similar to naan, kulcha doesn’t have to be made in a tandoor oven; you can easily prepare it on a griddle.

Kulcha is very versatile and can be enjoyed plain or with toppings like sesame seeds or herbs for extra flavor and texture. It can also be stuffed with onions, potatoes or paneer. No matter how it’s made, this flatbread is best when eaten with traditional Punjabi dishes like chole (a North Indian curry made with chickpeas). The fragrant spices blend together with the flatbread to create a lively and robust taste.

Appam

Appam (aka rice hoppers) are soft, bowl-shaped pancakes prepared with fermented rice batter and coconut. They’re quite popular in South India, especially in the state of Kerala. The pancakes are gluten-free and vegan and contain active dry or instant yeast to help the dough rise and achieve its signature fluffy consistency. Once cooked, they’re crispy and lacy around the edges and soft and thick in the middle.

Moisture balance is crucial when working with rice-based batters like this. Too much or too little can affect puffiness and flavor, so take care when measuring the water (or coconut milk for a nuttier taste). Serve warm with mildly spiced curries or lentil-based stews for a comforting start to the day.

Bhatoora or Bhatura

Bhatoora is a deep-fried leavened bread made with all-purpose flour. It’s similar to poori but much larger. It’s crisp on the outside and puffy, soft and slightly chewy on the inside. The most common pairing is with chickpea and potato curry and a side of raw mango pickle. Known as chole bhature, this combination is popular across North India and is widely available in restaurants and roadside eateries.

You can prepare bhatoora dough with or without yeast. If skipping the yeast, use a leavener like baking powder or baking soda, which contributes to the dough’s lightness and helps create its signature puff. To enhance the richness, make the dough with milk instead of water.

Thepla

Thepla is a delicious wholegrain flatbread from Gujarati cuisine. It’s prepared with wheat flour, gram flour or millet flour. Spices like methi leaves (aka fenugreek leaves) impart an earthy, aromatic, albeit slightly bitter note. Most thepla recipes include vegetables, but unlike the veggies stuffed inside parathas, these additions are mixed with dough before it’s rolled out and cooked.

This type of flatbread is almost always spicy. It’s often paired with something sweet or cooling, like dahi (curd yogurt) or sweet lime pickle. You can also wash it down with a cup of spiced masala chai.

South Indian Roti

South Indian rotis go by many names: akki roti (roti with rice flour), ragi roti (roti with finger millet flour) and bajra roti (roti with pearl millet flour). These recipes are prepared by mixing gluten-free flours with chopped onions, green chiles and assorted herbs and spices. The dough is patted flat on a banana leaf or cheesecloth before being transferred to a hot griddle to cook.

These rotis pair well with chutneys like mango, pudina (mint) or coconut. You can also enjoy them with a nice kootu, a lentil and vegetable curry.

South Indian Pancakes

South India is also known for adai (mixed lentil pancakes) and pesarattu (moong bean crepes). These lesser-known types of Indian bread are similar to dosas but are usually thicker. They often include mix-ins like chopped onions, beetroot, curry leaves or chiles for added flavor.

South Indian pancakes are commonly eaten with buttermilk and brown sugar or jaggery, an unrefined sweetener. They also taste great with a side of sour cream, a savory vegetable stew and assorted chutneys.

Bhakri

Bhakri is a rustic, unleavened flatbread originating from Western India. It’s a much-loved household staple in Marathi, Gujarati and Rajasthani communities, where it’s enjoyed with spicy curries, garlic chutney or a dollop of ghee.

Unlike wheat-based breads, bhakri is gluten-free. Coarse flours like jowar (sorghum) or bajra (pearl millet) contribute a slightly grainy texture and an earthy, nutty flavor. The dough is kneaded with water or sometimes warm milk, and patted into thick discs by hand. It’s then cooked on a hot griddle until slightly crisp and charred.

Types of Indian Bread FAQs

What are the different types of Indian bread?

There are many different types of Indian bread made with various flours and cooking techniques. Indian breads range from soft rotis and flaky parathas to crispy pooris, fermented appams and regional specialties like bhakris and theplas.

What is the most popular bread in India?

Roti or chapati is often considered the most popular bread in India. It’s served daily in most households alongside curries, vegetables and dals, like this simple red lentil dal. Naan and papadum are also common in the U.S., where they’re served alongside main dishes at Indian restaurants.

Is there a difference between roti and naan?

There are several differences between roti and naan. Roti (aka chapati) is an unleavened flatbread cooked on a tawa or griddle. It’s thinner and denser than naan, which uses yeast as a leavener. Naan often contains yogurt and is traditionally baked in a tandoor (a wood or charcoal-fired clay oven).

The post 14 Types of Indian Bread You Should Know About appeared first on Taste Recipes.

Ingredients

• 1/4 cup coconut oil
• 6 garlic cloves, peeled
• NAAN:
• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 3/4 cup whole wheat flour
• 1/2 cup plain yogurt
• 2 tablespoons coconut oil, divided
• 1 teaspoon sugar
• 1 teaspoon salt
• 1-1/4 to 1-1/2 cups all-purpose flour
• 1 tablespoon canola oil

Ingredients

• 1 cup chickpea flour
• 1 cup water
• 2 tablespoons extra virgin olive oil, divided
• 3/4 teaspoon salt
• Optional toppings: Za'atar seasoning, sea salt flakes, coarsely ground pepper and additional extra virgin olive oil

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup water
• 3 tablespoons olive oil

Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls
• 2 cups thinly sliced fresh mushrooms
• 1 tablespoon butter, melted
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 1/8 teaspoon pepper

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 2/3 cup grated Parmesan cheese, divided
• 2 tablespoons minced fresh parsley, divided
• 1 tablespoon minced chives
• 2 garlic cloves, minced
• 1/2 teaspoon minced fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tube (13.8 ounces) refrigerated pizza crust
• 2 tablespoons olive oil
• 3 medium tomatoes, thinly sliced

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon salt
• 1/4 teaspoon garlic powder, optional
• 3/4 cup hot water (140°)
• 2 tablespoons olive oil

Ingredients

• 1 tube (13.8 ounces) refrigerated pizza crust
• Cooking spray
• 3 plum tomatoes, finely chopped (about 2 cups)
• 1/2 cup soft sun-dried tomato halves (not packed in oil), julienned
• 2 tablespoons olive oil
• 1 tablespoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded Asiago cheese
• 2 cups yellow and/or red cherry tomatoes, halved

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup plus 1/3 cup warm water (110° to 115°), divided
• 1/2 teaspoon honey
• 2 cups all-purpose flour, divided
• 1 tablespoon olive oil
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon kosher salt
• TOPPING:
• 1 tablespoon olive oil
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon kosher salt

Ingredients

• 1-1/2 cups all-purpose flour
• 3/4 cup whole wheat flour
• 2 tablespoons sugar
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup shortening
• 1 cup buttermilk

Ingredients

• 2-1/2 cups all-purpose flour
• 1 tablespoon quick-rise yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup warm water (120° to 130°)
• 1 tablespoon canola oil
• TOPPING:
• 1/4 to 1/3 cup prepared Italian salad dressing
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• Dash pepper
• 1 tablespoon grated Parmesan cheese
• 1/2 cup shredded part-skim mozzarella cheese

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 2 cups warm water (110° to 115°), divided
• 1/2 teaspoon honey
• 1/4 cup olive oil
• 1 tablespoon salt
• 5 to 6 cups whole wheat flour
• All-purpose flour
• Cornmeal

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1-1/4 cups warm water (110° to 115°)
• 2 teaspoons salt
• 3 to 3-1/2 cups all-purpose flour

Ingredients

• 2/3 cup sliced onion
• 4 teaspoons olive oil, divided
• 4 whole pita breads
• 2 cups fresh baby spinach
• 1-1/2 cups shredded part-skim mozzarella cheese
• 1/4 teaspoon pepper

Ingredients

• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried rosemary, crushed
• 4 pita breads (6 inches)
• 2 tablespoons butter, melted

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110° to 115°)
• 1/4 cup plus 3 tablespoons olive oil, divided
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 2-1/2 to 3 cups all-purpose flour
• 1/4 cup shredded Parmesan cheese
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried rosemary, crushed

Ingredients

• 1/2 teaspoon active dry yeast
• 1/2 cup warm water (110° to 115°)
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/3 cup whole wheat flour
• 1 cup all-purpose flour
• FILLING:
• 1 beef flank steak (1 pound)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded lettuce
• 1/4 cup sliced ripe olives
• 2 tablespoons crumbled feta cheese

Ingredients

• 2 plum tomatoes
• 1 tube (8 ounces) refrigerated crescent rolls
• 1 small onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon grated Parmesan cheese

Ingredients

• 1 large sweet onion, thinly sliced
• 2 tablespoons butter
• 2 tablespoons olive oil, divided
• 1 can (13.8 ounces) refrigerated pizza crust
• 1/4 cup grated Parmesan cheese

Ingredients

• 2 tablespoons butter
• 3 large sweet onions, halved and thinly sliced (about 6 cups)
• 2 garlic cloves, minced
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 loaf (1 pound) frozen pizza dough, thawed
• 8 ounces Brie cheese, cut into 1/2-inch pieces

Ingredients

• 2 tablespoons butter, melted
• 3 garlic cloves, minced
• 2 naan flatbreads