Every corner of India has its own special kind of bread, and I love how each one tells its own story. From soft and fluffy to crisp and savoury, every flatbread reflects the culture and tradition of its region. Let’s take a journey across India through its many breads.
Girda
One of Kashmir’s gems, Girda is a tandoor-baked flatbread that’s fermented overnight. Waking up to this with a cup of chai in the morning? It is nothing but heaven.
Puran Poli
A Maharashtrian classic, Puran Poli is a sweet paratha stuffed with chana dal, jaggery, and coconut, all cooked in ghee. You can eat it as a complete meal or like a dessert. There are no rules for Puran Poli.
Pathiri
From Kerala’s Malabar region comes Pathiri—a delicate, white, rice-flour pancake thats especially popular during Ramzan. It’s light, soft, and perfect for soaking up rich curries.
Parotta
Kerala strikes again with the flaky, layered Parotta. It’s the perfect middle ground between a laccha paratha and tikona paratha, and honestly, I could eat it with just about anything.
Bhakri
In Maharashtra, Goa, and Gujarat, Bhakri is a hearty, crisp, unleavened bread. It’s rustic and pairs beautifully with spicy curries or chutneys.
Litti
A Bihari favourite, Litti is a ball of goodness stuffed with sattu and baked in a clay oven. Paired with chokha made from brinjal and potatoes, it’s a match made in heaven. Some people also have it along with chicken or mutton curry.
Thalipeeth
A spicy, savoury flatbread made with a mix of grains – wheat, rice, jowar, bajra, and more. Thalipeeth is a flavorful staple in Maharashtra and Gujarat.
Thepla
This soft, spiced Gujarati flatbread is made with whole wheat, gram flour, and fenugreek leaves. In addition to that, Thepla has a longer shelf life which makes it easy to carry around. Want to easily spot a Gujarati on a foreign trip? Thepla should be your cue.
Makke Di Roti
Nothing screams Punjabi food quite like Makke Di Roti with Sarson Da Saag. Made from maize flour, this flatbread is a winter staple up north.
Mandua Ki Roti
A warming Uttarakhand flatbread made from Mandua (finger millet), perfect for cold winter days. It’s healthy, nutritious, and packed with calcium – perfect for a hearty meal.
Bhatura
The king of deep-fried breads, Bhatura is the ultimate indulgence when paired with chole (chickpea curry). Its a must for breakfast or brunch in North India.
Tikkad Roti
Straight from Rajasthan, Tikkad Roti is a veggie-loaded flatbread that's quick, healthy, and full of flavour. Whether for breakfast or lunch, this ones always a winner.
Bedmi Puri
Northern Indias crispy, deep-fried Bedmi Puri is stuffed with urad dal and spices. It’s usually served with a spicy potato curry and is a breakfast favourite in Delhi and Uttar Pradesh.
Sarva Pindi
From Telangana comes Sarva Pindi, a savoury pancake made with rice flour, lentils, ginger, garlic, and sesame seeds. It’s perfect for breakfast and has a nutty crunch that one would love.
Angakar Roti
A simple yet flavorful breakfast flatbread from Chhattisgarh made with rice flour and simple everyday spices like cumin powder, coriander seed’s powder, and a little pepper. Its minimalistic but satisfying – just how I like it.
Janta Roti
This soft, melt-in-your-mouth flatbread from Odisha is cooked in milk and served with all kinds of delicious side dishes. It’s tender, delicate, and just so comforting. Each of these flatbreads is a small piece of India’s culinary heritage. It doesn’t matter where you are in the country, there’s definitely a local bread waiting to be discovered, relished and enjoyed.
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