How Many Types of Breads Come in India?

Did you know these 11 best bread types of India?

India is a country that loves diversity. Whether it is the language, regions, climate, culture or food you can find enough diversity in India! Likewise, the Indian bread also celebrates the spirit of diversity. There are so many diverse forms of delicious Indian bread that it could be overwhelming to choose the right one for you! Here, we are presenting 11 best Indian bread that can suit diverse moods and cuisines:


Fulka’s name is derived from the way it is prepared. “Ful” in the local Indian language means “to puff up” (used for people, foods, and other things!) The Fulka uses the same ingredients like that of Chapatti but instead of being prepared on a Tawa or Girdle it is roasted for some time until it “Puffs up”. The care is taken that it puffs us as much as it can without bursting! There could be nothing better and be filling than a hot roasted puffed Fulka puffed off the burner!



Many people nowadays use the terms Roti and Chapatti as interchanging terms but actually there is a slight difference between the way they are prepared. However, this slight difference holds a significant importance for any food connoisseur. The difference is basically not in the preparation style but the means used to prepare Chapatti and Roti. Unlike Chapatti the Roti is made in the hollow clay pots called Tandoors. It is counted among the special bread that is enjoyed all over Punjab!


An authentic Indian plate never gets its identity without a plain, simple yet filling Chapatti! Easy to make quickly digestible the simple Chapatti can be enjoyed by any curry irrespective of the vegetable or ingredients it is made of. The agreeable Chapatti is all forgiving and would not mind if you go for mild experiments like adding salt, red chili powder or some other spices. In fact, if it is served hot off the stove you can even enjoy it plain!

Roomali Roti

The Roomali roti is another Roti that has a very delicate and meaningful name. Roomal in Hindi means the thin handkerchief. The Roomali Roti is very slim and delicate. It is artfully rolled and with special movements of the hand, it is made sure that the Dough gets the extreme delicate consistency that very closely resembles a handkerchief. The normal wheat flour is blended with refined wheat flour to ensure that it should be stretched to the maximum capacity without any difficulty. The cooking style is equally interesting. Instead of using the Girdle or Tandoor it is cooked on the inverted Wok! The taste of Roomali roti is delicate, light and with some royal touch!


Puris are the deep fried bread that is made with the wheat flour. Some salt and other spices are mixed to pop open the taste. After making eh dough they are rolled generally half the size of a Roti. Then they are deep fried in a wok until they puff up and come out golden brown! You can either enjoy theme along or eat them with the specific curries like Chhole (Chickpeas curry) or Jeera Aloo (Dry Potato curry) They make a great option for a quick breakfast but can also be enjoyed during the main courses!

Missi Roti

Missi Roti is a spicier, thicker and tastier version of humble Chapattis. Instead of using just the wheat flour the blend of 2-3 different flours is used to prepare the dough. It is rolled thicker than the chapattis and as opposed to the plain Chapatti that does not use any strong spices the Missi Roti contains several varieties of spiced including red chili powder, cumin seed powder and turmeric powder that offers it the spicy character! On top of it, the pure ghee is poured to help it easily go down your throat! You can enjoy it with curries but it is best eaten without any accompaniment. You would also love eating t with a bit of tangy pickle!


Naan is the Indian bread with the looks and tastes that makes it the perfect bread for enjoying the Mughal food. Most of the restaurants in India serve Naan in the plates that contain the spicy gravy curries with a good helping of butter and oil. Instead of plain wheat flour, it uses white flour or Maida/ The good amount of Ghee is poured over it that makes it really palatable. However, the people with weaker teeth might find it a bit difficult to eat Naan as it needs to be “chewed “for some time before it is swallowed.


Counted as the major savory enjoyed across Gujarat Thepla is cooked using a variety of spices but the major ingredient that gives it the characteristic taste is the Fenugreek leaves. It could just be eaten like a Chapatti or Fulka. Most of the times a small pickle is the best accompaniment for Thepla but you may also choose to eat it with watery curry or enjoy it alone!


Lachcha Paratha has equalled palatable for the eyes as well as the tongue. The special way of preparing this Parantha offers it multiple layers and just a look at the artfully prepared layers can be water n your mouth. You can eat Lachhca Parantha with pickle or enjoy it alone. The Laccha Parantha needs a special set of skills and you need to be a pro at preparing it if you are early want to satisfy your taste buds!


Parantha is the special bread that s generally stuffed with different types of ingredients and typically t includes at least new vegetable as the main ingredient for stuffing. Aloo Parantha is the most common type of Parantha as you can find in most of the Indian households and restaurants. Other types of Paranthas include the vegetables like cauliflower, radish, Spinach; etc Even the cottage cheese or Paneer is also sued to stuff the Paranthas. As such you don’t need any accompaniment with Parantha but you can enhance its taste by eating it with some pickle! Whether you are journeying or want a good but dry breakfast for your office, Paranthas are the best option for you!


Bhatura can be called the elder brother of Puri- with more strength and stamina! While it is also deep fried like a Puri it uses White flour instead of wheat flour and the preparation style is elaborate too! The curd is used to prepare the dough and a good d amount of oils salt and water is added after preparing the dough it should be kept fro fermenting. After several hours or even a full day the dough I then rolled and deep dried. It is generally enjoyed hot offer the gas. Chhola or spicy chickpeas gravy I am the best companion for Bhatura but you can enjoy it with just any other spicy vegetable with watery gravy if you like!


No matter how palatable your vegetable curry is, you cannot enjoy it without bread! India is well renowned for its different types of bread at are not only enjoyed in the country but are also appreciated across other parts of the world with the NTI Diaspora where the India restaurants are present! There is a great variety for bread that Indian enjoys- right from the plain humble chapatti till the puffed up Bhatura! In this blog, we have mentioned 11 most famous bread in India!

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