The Importance of Breads in Indian Cuisine

Naan is a popular flatbread in North India, typically made with wheat flour and yogurt.

Roti is a flatbread made with whole wheat flour, water, and salt.

Paratha is a layered flatbread made with wheat flour, ghee, and often stuffed with vegetables or meat.

Kulcha is a round flatbread made with wheat flour, yogurt, and often topped with sesame seeds.

Kulcha can be either savory or sweet. The sweet variety is often filled with sugar, nuts, and dried fruits.

Poori is a deep-fried flatbread made with wheat flour, salt, and water.

Dosa is a popular fermented crepe-like bread made with rice and lentils.

Idli is a steamed rice cake made with fermented rice and lentils.

Vada is a savory doughnut-like bread made with lentils or potatoes.

Uttapam is a thick pancake-like bread made with rice and lentils, often topped with vegetables.

Luchi is a deep-fried flatbread made with wheat flour and yogurt.

Pitha is a steamed or fried cake made with rice flour and often filled with sweet or savory ingredients.

Chilla is a savory pancake-like bread made with gram flour, onions, and spices.

Thepla is a flatbread made with wheat flour, fenugreek leaves, and spices.

Bhakri is a flatbread made with millet flour and often topped with ghee or jaggery.