Types of Indian Breads: Are you curious about the variety of breads available in India? Indian breads come in a variety of forms, including Chapati, Roti, Naan, Thepla, Naan, Kulcha, and more! If you find pizza, buns, Bruschetta bagels, baguettes, Focaccia tortillas, and other baked goods fascinating, you should know that India also has a variety of intriguing bread varieties that are cooked in such a wonderfully inventive way that they make excellent side dishes. Is it possible to envision an Indian thali without bread of any kind? The Raamcharitmanas of Tulsidas (1600 AD) mentions the lowly roti that we eat, which was perhaps called rotika and resembled the katori.
Similar to Naan, who is thought to have arrived in our region from central Asia, the Paratha are mentioned in the Manasollasa, a 12th-century Sanskrit compendium that was put together by Someshawar III, the Karnataka ruler at the time. This collection of many Indian bread varieties demonstrates that, when it comes to cuisine, India is a country that embraces both diversity and cohesion.
Table of Contents
Types of Indian Breads
1. Puri
Puri is a whole-wheat dough, deep-fried, unleavened bread that symbolizes joyous times.
2. Luchi
Similar to puri, but more common in Bengal, Luchi is made with refined flour rather than whole wheat flour.
3. Paratha
The word paratha, which means layered bread, is formed from the words PARAT and atta. One that divides into multiple layers is a wonderful paratha. There are various ways to make it. The packed parathas are slightly thicker and may be filled with everything from meat to veggies, potatoes, paneer, cheese, sugar, gur, or even dals and veggies. The triangle paratha, also known as tikona paratha, has multiple layers that make it light and delectable.
4. Naan
In Persian, NAAN is for bread. From Central Asia, this soft, spongy, leavened bread made its way to India and became an essential component of Mughlai cuisine. In order to make the dough softer during the kneading process, milk is typically used in place of water when cooking in a tandoor.
5. Kulcha
This is a Punjabi version of naan, a leavened flatbread baked in a tandoor using refined flour. Stuffings are used in its creation or not.
6. Appam
A South Indian flatbread made with rice and coconut milk batter has several variations and can be sweet as well as savory.
7. Bhatura
This Leavened bread, which is deep-fried and served with chole, is crispier and bigger than a poori.
8. Puran Poli
This type of paratha, which is filled with a mixture of chana daal, jaggery, and coconut and cooked with ghee, is a well-known Maharashtrian delicacy.
9. Sheermal
The traditional Awadhi and Nizami cuisine is incomplete without sheermal, a leavened bread cooked in a tandoor. It tastes somewhat sweet and is scented with saffron.
10. Bakarkhani
The texture of Bakarkhani, a leavened bread, is similar to that of a biscuit. It has a hint of spice, sweetness, and saffron flavor. It goes well with meats and gravies and is a part of the Eid celebrations.
11. Pathiri
Popular among Malabari Muslims, pathiri is a thin, white pancake prepared with rice flour that is a staple of Iftaar during Ramadan.
12. Parotta
Popular in Kerala, Parotta is a layered flatbread that falls between Laccha and Tikona paratha.
13. Lachha Paratha
Applying ghee when rolling the dough creates multiple layers in this round bread. Typically, it is served with Mughlai cuisine.
14. Roti/Chapati
Our everyday diet includes roti, also known as chapati, which is a soft, round dish prepared with whole-wheat flour.
15. Bhakri
This flour-based, unleavened bread is hard and crisp and is a favorite in Gujarat, Maharashtra, and Goa.
16. Tandoori Roti
This bread, like naan, is baked at a high temperature in a clay oven using whole wheat flour. Before serving, it is typically coated with butter.
17. Baati
This is a tiny, circular Rajasthani preparation that is served with choorma and daal.
18. Litti
A well-known Bihari dish, it resembles a ball filled with sattu and baked in a clay oven. It comes with chokha, a potato, and a brinjal dish.
19. Kachori
Kachori, another essential component of Indian festivals and festivities, is thicker than poori and filled with a variety of ingredients, such as peas, onion, potato, mawa, etc. Bengali Radhabalabhi, a kind of filled poori that is thinner than kachori, is its close relative.
20. Thalipeeth
Rice, wheat, jowar, bajra, urad, and chana are the main ingredients of thalipeeth, a dish that is popular in Maharashtra, Gujarat, and a few other Western Indian states. It tastes well and is peppery.
Final Words
We hope you loved our tour of different types of Indian breads. You must try all of them at least once in your life, and we promise that you won’t be disappointed. For more such delicious content, stay tuned to Digital Gabbar. You would love to read another article on food here: Punjabi Cuisine: You Must Try These 10 Dishes!