6 Popular Indian Breads (2024)

FAQs

What is the most popular Indian bread? ›

Chapati / Roti

Whether you call it chapati or roti, this bread goes by many different names and is perhaps the most popular flatbread in India. Made of a simple recipe of wheat flour and water, every household in India has its own signature take on this Indian flatbread.

Different varieties of Indian bread and pancake include chapati, phulka, puri, roti, bajra rotla, thepla, paratha, naan, kulcha, bhatoora, appam, dosa, luchi, puran poli, pathiri, and parotta. Some of these, like paratha and roti, have many varieties.

From health perspective, flat breads made of whole wheat flour (roti/paratha/chapati/phulka) are better than the ones made with all-purpose flour (naan & kulcha). If you're new to this kind of food, I insist you to try all varieties of Indian breads.

Well, seriously speaking, a poori is a flaky, puffy, golden deep fried bread. The word poori actually means complete. They are an accompaniment to a festive meal, or also served in the mornings with a lighter vegetable.

Papadum is a crispy flatbread or wafer. Depending on where you are, it's also known as papad or pappadum or applam. While all the other Indian bread can be served as a main dish, papadum is always served as a side dish. Typically made with lentils, papadum can be deep-fried or roasted over an open flame.

Roti is a flat and unleavened bread made with wholemeal flour. It is traditionally cooked on an iron griddle called tava, an important vessel in the Indian cuisine. In Indian cuisine, roti is as essential as rice.

Some of the most popular tandoori breads include Sheermal, Taftan, and Roghni naan.

Roti is generally considered healthier than naan. Roti is lower in calories and contains zero saturated and trans fats and cholesterol. In contrast, naan tends to be higher in calories and may contain added fats. For a healthier choice, roti is often preferred, especially by those conscious of their dietary intake.

What are Indian tortillas called? ›

"Chapati is the most commonly eaten bread in Northern India. It is very similar in shape to the Mexican tortilla, but very different in texture and flavor. If you make Chapati ahead of time, reheat before serving by wrapping a stack in foil and heat in a 325° oven for 10 to 15 minutes.

Fried to a golden, crispy puff is puri, a delicious unleavened Indian flatbread that inflates once the dough hits the oil. It is best accompanied by a chana masala (thick chickpea curry), korma (braised meat and vegetables) or a dal. Like a puri, the bhatura is a deep-fried, golden ball of goodness.

About Naan

In the modern days, yeast & other leavening agents have replaced the bread starter. So most restaurants either use yeast or another leavening agent like baking powder & baking soda. If you order naan in Indian restaurants you may not find the texture & flavor to be the same in every place.

Papadums are served as a side dish, snack or appetiser. Sometimes they have a topping, but they are more often served with a selection of dipping sauces. Papadums are the ubiquitous side dish for South Indian meals, while in the north of India they are served as a snack or appetiser, often with a cup of tea.

The roti is a traditional flatbread from the Indian subcontinent. It is normally eaten with cooked vegetables or curries; it can be used as a carrier for them. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa.

Naan is a leavened bread (meaning it uses yeast), while roti is an unleavened bread (meaning it doesn't). The different ingredients give a far different texture: naan is soft and chewy, while roti is dense and thin.

Flour, yeast, milk, and butter make a tender dough that's simply seasoned with garlic and salt, but there is a wide array of naan bread flavors. You'll find everything from coconut and raisin-stuffed bread to saucy lamb-topped naan in restaurants and home kitchens around the world.