Different Types Of Indian Breads

Different Types Of Indian Breads

India is a land of various cultures, languages and flavors. Every Indian state has a different way of cooking and different staple foods. But one thing that remains common is the bread. No Indian meal is complete without the consumption of some types of bread. They may be leavened, unleavened, fried, baked or steamed. Every state and city add their own spin to the creation of these amazing breads which work as the perfect medium to scoop that flavorful Indian curry.

Here is a list of different types of Indian breads consumed across the nation:

  • ROTI

Roti or chapatti is round flat bread native to the Indian subcontinent. It is cooked on open fire which makes it puff up. It is one of the most widely consumed bread across Northern India

The name roti is derived from the Sanskrit word ‘ROTIKA’ meaning bread and Chapatti comes from the Urdu word ‘CHAPAT’ meaning slap, describing the slapping action made while making rotis.

Roti is usually made from whole wheat flour but millet, jowar, bajara, kuttu etc are also used to make roti. It is served in houses as an everyday meal along with dal or some curry.

roti

 

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  • NAAN

Naan is a leavened oven baked flatbread. It is very famous in India, Pakistan, Turkey and other sub Indian continents. It is also widely consumed in the Caribbean regions. Yeast is generally used to help rise the bread.

Naan resembles the Middle Eastern Pita bread. It is served along with any type of curry preparation and is enjoyed hot with a butter glazing on top.

naan

 

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  • KULCHA

The Indian city Amritsar is famous for its lip-smacking Kulchas. They are prepared by making tight dough of all-purpose flour, salt, water and some yeast. It is then cooked in a clay tandoor or a flat iron griddle. Traditionally Kulchas are made plain (without stuffing), but recently stuffed kulchas have become a huge thing. Panner Kulcha, Aloo Kulcha, Onion Kulcha…… you name it and get it. The spice loaded filling adds an amazing taste to the Kulchas and is usually served after brushing a lot of butter.

kulcha

 

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  • POORI

Poori is a deep fried bread which originated from the Indian sub-continent.  It can be served as breakfast, snack, or a light meal. Poori is also made during special Hindu ceremonies or festivities. They are served hot along with some Indian curry or sautéed vegetables.

poori

 

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  • AKKI ROTI

Akki Roti is a unique bread which originated from Karnataka, India. It is usually served during breakfast. Akki Roti literally means “Rice bread” in Kannada and that’s what it actually is. It is prepared from rice flour mixed with some spice and vegetables (if required) and is cooked on a griddle with some oil. It can either be cooked directly on the griddle or can be cooked using the authentic style of first spreading the dough on a banana leaf and then cooking it on the girdle along with the leaf. Best served hot along with some chutney.

akki roti

 

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  • THALIPEET

Rather than a bread Thalipeet is more of a pancake. It is prepared using a multigrain flour ‘bhajanee’ which is made from roasted grains including rice, wheat, jowar and bajara . Though during the Hindu fasting days it is prepared using sabudana(tapioca) or rajgira flour. It is widely consumed in the Western part of India.

thalipeet

 

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  • RUMALI ROTI

Rumali roti is an extremely thin flatbread usually enjoyed with tandoori dishes. The name Rumali comes from the Hindi word ‘RUMAL’ meaning handkerchief as it is as thin as a handkerchief and is also served folded like one. It is usually prepared from a mixture of whole wheat flour and all-purpose flour and is cooked on the concave side of a kadhai. During the Mughal period rumali roti was specially prepared for the royals to wipe their hands after a meal.

rumali roti

 

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  • DIBBA ROTI

Minapa roti or Dibba Roti is a classic Andhra dish which is prepared using urad dal and rice rava batter. The addition of urad dal to the batter makes it high in protein and adds to its nutritious value. It is usually cooked in a deep bottom cast iron kadhai giving it that dome shape and that addicting crisp texture on the outside and soft fluffy texture on the inside.

dibba roti

 

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  • TANDOORI ROTI

Tandoori Roti is similar to a roti but is cooked in an open clay tandoor instead of open fire. They are typically prepared from whole wheat flour and can be brushed with butter or ghee. They can be served along with any vegetarian or non-vegetarian curry or dal and are usually prepared during special feasts.

tandoori roti

 

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  • PARATHA

The name Paratha is formed by combining two words ‘PARATH’ and ‘ATTA’ literally meaning layers of cooked dough. Paratha is rolled out by applying oil and folding it again, giving it a flaky texture after cooking. It is cooked on a flat griddle with ghee or oil. Parathas can be made plain or can also be stuffed with any stuffing from veggies to minced meat.

paratha

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