Breaking Bread: A Guide To The Preferred Breads In India

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Roti or Chapati is the quintessential bread of India, enjoyed in almost every household. Made from whole wheat flour, it is rolled out into thin circles and cooked on a hot griddle until puffed and golden brown. Roti pairs perfectly with a variety of curries and lentil dishes, making it a versatile and nutritious choice.


Originating from North Indian cuisine, Naan is a leavened bread made from refined flour dough. It is traditionally cooked in a tandoor oven, resulting in a soft and fluffy texture with charred edges. Naan is often brushed with butter or ghee and served alongside rich gravies or kebabs.


Paratha is a flaky and indulgent bread that is popular across India, particularly in the North. It is made by layering whole wheat dough with ghee or oil and then pan-frying until crispy and golden brown. Parathas come in various stuffed varieties, including Aloo (potato), Gobi (cauliflower), and Paneer (cottage cheese), offering a delightful burst of flavors.


Puri is a deep-fried bread that holds a special place in Indian cuisine, particularly during festive occasions and religious ceremonies. Made from unleavened wheat dough, puris puff up into golden orbs when fried in hot oil. They are often served with spicy potato curry or sweet dishes like halwa.


Pav, also known as dinner rolls, is a soft and fluffy bread that is popular in Western India, especially in Maharashtra. It is commonly served with spicy vegetable curries like pav bhaji or used to make iconic street food snacks like vada pav. Pav's versatility and soft texture make it a beloved choice across the country.


Bhakri is a rustic and wholesome bread that is native to the state of Maharashtra. Made from coarse flour such as jowar (sorghum) or bajra (pearl millet), bhakris are rolled out into thin discs and cooked on a griddle until crisp and golden brown. They are often enjoyed with spicy pickles or curries, offering a satisfying and nutritious meal option.


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