List of Indian breads

Naan or khamiri is from North India

This is a list of Indian breads. Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture, food habits and geography. The staple and most simple Indian bread is the Roti. Most Indian breads are flatbreads that are made from wheat flours such as Atta flour and Maida flour except in the south where Rice Flour is used as rice is the staple food there.

Indian breads

Chapatis

Bhatoora.

Puran Poli is a traditional type of sweet flatbread

Kulcha

Luchi is a deep fried flatbread

Parotta is a layered flatbread

A stack of pathiri – pancakes prepared with rice flour

Pesarattu is prepared with batter of green gram (moong dal)

• Appam – type of South Indian pancake made with fermented rice batter and coconut milk
• Bakshalu – made of maida, chanadal, sugar/jaggery, from the cuisine of Telangana, specially prepared for the Ugadi (Telugu New Year) festival
• Baati – hard, unleavened bread cooked in the desert areas of Rajasthan,^[1] and in Uttar Pradesh and Madhya Pradesh
• Bhakri – round flat unleavened bread often used in the cuisine of the state of Maharashtra in India but is also common in western and central India, especially in the states of Rajasthan, Gujarat, Malwa, Goa, and northern Karnataka.
• Bhatoora – fluffy deep-fried leavened bread from North India
• Chapati – unleavened flatbread (also known as roti) from India, Nepal, Bangladesh and Pakistan which is baked on a hot surface.^[2] It is a common staple food in India
• Cheela – crepes made from batter of varying ingredients in North India - ingredients usually include pulse (dal) flour, wheat flour and sometimes finely chopped vegetables.
• Chikkolee – spicy wheat dish common in southern Andhra Pradesh and parts of Maharashtra.
• Chili parotha – essentially a plain paratha shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, and chili powder
• Daal Puri – fried flatbread from Bengal where the dough is filled with cooked & spiced Cholar Dal (Bengal Gram lentil). Popular as a breakfast food.
• Dhebra – made with pearl millet (bajra) flour, often flavoured with fenugreek leaf (methi)
• Dosa – fermented crêpe or pancake made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala.
  • Masala dosa – Dosa stuffed with fried potato,spices and onions
  • Benne dose – type of dosa which traces its origin from the city of Davangere in Karnataka
  • Rava dosa – crêpe of South India
  • Neer dosa – crêpe prepared from rice batter. It is light type of dosa.
• Idli – rice and fermented black lentil batter that is steamed
• Kachori – unleavened deep-fried bread with lentils filling
• Khakhra – thin crackers made from mat bean, wheat flour and oil
• Kulcha – leavened bread eaten in India and Pakistan, made from maida flour (wheat flour)
• Luchi – deep-fried flatbread from Bengal similar to Puri but made with maida flour instead of atta.
• Naan – oven-baked leavened flatbread
• Papadum – thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat
• Paratha – layered or stuffed flatbread from North India - traditionally made from whole wheat flour by baking with oil on a hot surface.
  • Aloo paratha
  • Gobhi paratha
• Parotta – layered flat bread of Kerala^[3] and some parts of Southern India, notably in Tamil Nadu made from maida flour
• Pashti – flatbread prepared with rice flour and pan fried in ghee
• Pathiri – pancake made of rice flour
• Pesaha Appam – unleavened Passover bread made by the Saint Thomas Christians (also known as Syrian Christians or Nasrani) of Kerala, India to be served on Passover night.^[4]
• Pesarattu – crepe-like bread that is similar to dosa, made out of mung dal.
• Phulka – see chapati
• Pitha – type of cake, dim sum or bread common in Assam and Orissa.
  • Til Pitha – dry powdered rice cakes with Sesame seeds and Jaggery filling Assam
  • Narikol Pitha – dry powdered rice cakes with grated and sweetened coconut filling Assam
  • Manda Pitha – steamed Pitha Orissa
  • Kakara Pitha – Orissa
• Puran Poli – traditional type of sweet flatbread
• Puri – unleavened deep-fried bread
• Radhaballabhi fried flatbread similar to Dalpuri but the filling consists of Urad Dal [Black Lentils] instead of Cholar Dal.
• Ragi dosa – dosa made out of finger millet.
• Roti – most simple and most common of all Indian breads.
  • Akki rotti
  • Jolada rotti
  • Makki di roti
  • Ragi rotti – made of ragi (finger millet) flour
  • Rumali Roti
• Sheermal – saffron-flavored flatbread
• Taftan – leavened bread from Uttar Pradesh
• Tandoori Roti – baked in a clay oven called a tandoor. Thicker than a normal Roti.
• Thalipeeth – savoury multi-grain pancake popular in Western India
• Uttapam – dosa-like dish made by cooking ingredients in a batter
• Sanna – spongy rice cake available at Coastal Karnataka and Goa, made from fermented or unfermented Rice batter with or without sweeteners
• Kori Rotti – crisp dry wafers (about 1mm thick) made from boiled rice and served along with spicy Chicken curry. Usually available in A4 size packs and very popular bread in Coastal Karnataka.

See also

• List of baked goods
• List of breads
• List of Indian beverages
• List of Indian dishes
• List of Indian pickles
• List of Indian snacks
• List of quick breads

References

1. Rajasthani CookbookBy Tarla Dala. p 102.
2. "Of Bread". Retrieved 5 October 2014.
3. "Why this Kolaveri against Kerala porotta?".
4. Marks, Gil (2010). Encyclopedia of Jewish Food. John Wiley and sons.