Regional Bread Varieties of India

Appam is a type of pancake made from fermented rice batter and coconut milk, popular in Kerala.

Roti is a flatbread made from whole wheat flour and is a staple food in North India.

Thepla is a Gujarati flatbread made from whole wheat flour and spices, popular in Maharashtra.

Bati is a hard, unleavened bread made from wheat flour and is a traditional food in Rajasthan.

Aloo Paratha, Gobi Paratha, and Paneer Paratha are all popular stuffed parathas from Punjab.

Pitha is a fermented rice bread popular in Odisha and is often served with sweet or savory fillings.

Akki Roti is a flatbread made from rice flour and is a staple food in Karnataka.

Idli is a steamed rice cake popular in Tamil Nadu and is often served with sambar and chutney.

Luchi is a deep-fried bread made from wheat flour and is often served with curries and vegetables.

Pesarattu is a thin crepe made from green gram and is a popular breakfast dish in Andhra Pradesh.

Kachori is a deep-fried bread stuffed with a variety of fillings, such as lentils, potatoes, or peas.

Thepla is a flatbread made from whole wheat flour and spices, popular in Gujarat.

Modak is a steamed dumpling made from rice flour and coconut and is a popular sweet dish in Maharashtra.

Bhakri is a flatbread made from millet flour and is a staple food in Madhya Pradesh.

Samosa is a deep-fried pastry filled with a variety of fillings, such as potatoes, peas, or meat.