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 findgarlic 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 canmake 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 (akachapati bread) is the staple of North India. This type of Indian bread is an unleavened flatbread prepared with whole wheat flour on atawa 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 orchicken korma for a hearty meal.

Papadum

Papadum is a thin, crisp wafer made from lentil flour. Depending on the region, it may be known aspapad,pappadum orapplam. While most Indian breads can be served as a main dish, papadum is always served as a side dish. An Indianthali (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 withsambar (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) orchana masala (chickpea). You can also serve poori with variousbhajis (fried vegetable fritters), or get adventurous and eat it with a sweet dessert likebasundi orshrikhand.

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 makealooparatha(potatoes),gobi paratha (cauliflower), orkheema 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 ofmango lassi orchai.

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 likechole (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 containactive 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 withchickpea and potato curry and a side of raw mango pickle. Known aschole 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, likedahi(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) andbajra roti (roti with pearl millet flour). These recipes are prepared by mixinggluten-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 nicekootu, a lentil and vegetable curry.

South Indian Pancakes

South India is also known foradai(mixed lentil pancakes) andpesarattu(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 likejowar (sorghum) orbajra (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 thissimple 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).