What are popular Indian breads?

Indian cuisine features a variety of breads, each with its own cooking method and purpose. Roti, paratha, and naan are some of the most recognized, but the list doesn’t end there. Each type of bread varies in texture, preparation, and regional preference, making them staples in many Indian households.

Roti

A simple unleavened flatbread is made from whole wheat flour. It’s cooked on a flat skillet called a tawa, resulting in a soft, pliable bread that pairs well with almost any vegetable or meat dish. Because it’s quick and easy to prepare, roti is a common part of everyday meals.

Paratha

The dough for paratha is similar to roti but layered with ghee or oil and then folded multiple times before being rolled out. This creates a flaky, layered texture, especially when it’s cooked until golden and slightly crisp. Parathas can be plain or stuffed with ingredients like potatoes, spinach, or paneer, making them more filling. They’re often enjoyed as a breakfast item or served with yogurt, pickles, or chutneys, making them a great choice when something more substantial is desired.

Naan

Naan is another popular Indian bread, usually associated with restaurant dining because it’s traditionally made in a tandoor, a clay oven that gives it a distinctive charred flavor and pillowy texture. The dough is enriched with yogurt and sometimes leavened with yeast, creating a thicker, softer bread compared to roti. Naan is often brushed with butter and sprinkled with toppings like garlic or herbs, adding extra flavor. Because it’s richer and more time-consuming to make, naan is typically reserved for special meals or served alongside hearty dishes like kebabs or curries.

Puri and Bhatura

Beyond these mainstays, other breads like puri and bhatura have their own appeal. Puri is a deep-fried bread made from whole wheat flour, puffing up into a hollow round that’s crispy on the outside and soft inside. It’s commonly served with dishes like chana masala or enjoyed as a snack. Bhatura is similar but uses fermented dough, giving it a slightly tangy taste and a fluffier texture. Both are popular choices in northern India, particularly as part of a traditional meal called chole bhature.

While roti and paratha are common in daily home cooking, naan, puri, and bhatura are often associated with celebratory occasions or special treats.