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 since 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.
• Charolia - a thin, pancake like bread made by spreading a batter on a hot pan in a pattern to make net like shape once cooked.
• 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
  • Rava idli - variation of idli made with semolina (rava)
• 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
  • Keema naan – naan stuffed with minced meat
• 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
  • Laccha 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/Pithe – type of cake made from fermented rice batter, dim sum or bread common in Bengal, Assam and Orissa.
  • Til Pitha – dry powdered rice cakes with Sesame seeds and Jaggery filling Assam
  • Puli Pithe – from Bengal
  • Patishapta – from Bengal
  • Chitoi Pithe – from Bengal
  • Jhaal Pithe - from Bengal; Pitha made from fermented rice batter mixed with sliced green chilli and corriander leaves
  • 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 common of all Indian breads.
  • Akki rotti
  • Jolada rotti
  • Makki di roti
  • Ragi rotti– made of ragi (finger millet) flour

• • Rumali Roti
  • Rotlo (Bajra roti), a Gujarati staple bread made of millet flour^[5]
• 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
• Utthapam – dosa-like dish made by cooking ingredients in a batter
• Sanna – spongy rice cake available at 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.
• Litti - Litti, along with chokha, is a complete meal originated from the Indian subcontinent; and popular in Indian states of Bihar, Jharkhand, parts of Uttar Pradesh as well as Nepalese state of Madhesh. It is a dough ball made up of whole wheat flour and stuffed with Sattu (roasted chickpea flour) mixed with herbs and spices and then roasted over coal or cow dung cakes or wood then it is tossed with lots of ghee. Although very often confused with the closely related Baati, it is a completely different dish in terms of taste, texture and preparation. It may be eaten with yogurt, baigan bharta, alu bharta, and papad.
• Poli
• Bhturu - Bhturu is famous in Himachli cuisine. It is prepared from soft kneaded fermented dough. It is almost like soft bread from inside and crisp outside. It is served with local delicacies of Himachli Dham like Madra, Dal and Khatta etc.

See also

References

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