29+ Delicious Indian Bread Recipes for Every Occasion

Indian cuisine is a rich tapestry of flavors, colors, and traditions, and at the heart of many meals lies the humble Indian bread.

From the soft, buttery layers of paratha to the thin, delicate roomali roti, Indian breads come in an incredible variety, each with its unique texture, flavor, and cultural significance.

Whether you’re looking for quick everyday breads like chapati or more elaborate festive breads like puri, Indian breads perfectly complement curries, chutneys, and dals, enhancing every bite.

In this article, we bring you 29+ Indian bread recipes that showcase the diversity and deliciousness of this staple.

Whether you’re a beginner or an experienced home cook, these recipes will inspire you to bring the warmth and aroma of Indian kitchens into your own home.

29+ Delicious Indian Bread Recipes for Every Occasion

Exploring Indian breads is like taking a flavorful journey across India’s vast culinary landscape.

From the rustic and hearty bhakri to the airy and light appam, each bread tells a story of regional ingredients and cooking techniques passed down through generations.

These 29+ Indian bread recipes not only offer a variety of tastes and textures but also open the door to experimenting with different flours, spices, and cooking methods.

Incorporate these breads into your meals to enjoy a truly authentic Indian dining experience.

Whether paired with rich gravies, fresh chutneys, or enjoyed plain, these breads bring comfort and tradition to your table.

So roll up your sleeves and start baking — your taste buds are in for a treat!

Stuffed Aloo Paratha

Stuffed Aloo Paratha is a beloved North Indian bread filled with a spiced mashed potato mixture. This hearty flatbread is comforting, flavorful, and perfect for breakfast or brunch. It combines the softness of whole wheat dough with a savory, mildly spiced potato filling, creating a satisfying meal that pairs wonderfully with yogurt, pickles, or butter. Making aloo paratha from scratch is a rewarding process that brings warmth and nostalgia to the table.

Ingredients for dough:

• 2 cups whole wheat flour
• Water as needed
• 1 teaspoon oil
• Salt to taste

Ingredients for filling:

• 3 medium boiled potatoes, mashed
• 1 teaspoon cumin seeds
• 1-2 green chilies, finely chopped
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 2 tablespoons chopped fresh cilantro
• Salt to taste
• 1/2 teaspoon red chili powder (optional)

Instructions:

1. Combine whole wheat flour and salt in a bowl. Add water gradually and knead into a smooth dough. Cover and set aside for 30 minutes.
2. For the filling, heat a teaspoon of oil in a pan and add cumin seeds. When they splutter, add chopped green chilies and mashed potatoes.
3. Stir in garam masala, coriander powder, red chili powder, salt, and cilantro. Mix well and cook for 2 minutes. Remove and cool.
4. Divide dough and filling into equal portions. Roll a dough ball into a small circle, place filling in the center, and fold the edges to seal the filling inside.
5. Gently roll out the stuffed dough ball into a flat round paratha, taking care not to tear it.
6. Heat a skillet over medium heat. Cook the paratha on both sides until golden brown, brushing with ghee or oil as it cooks.
7. Serve hot with yogurt, pickle, or butter.

Stuffed Aloo Paratha is a soul-satisfying bread that brings together simple ingredients and bold spices. Its crispy edges and soft, flavorful filling make it a crowd-pleaser. Perfect for leisurely mornings or special family meals, this paratha is a delicious way to enjoy traditional Indian flavors in a wholesome form.

Ragi Roti

Ragi Roti is a nutritious, gluten-free Indian flatbread made from finger millet flour (ragi). This bread is a staple in southern India, appreciated for its earthy flavor and health benefits including high fiber and calcium content. Ragi Roti is easy to prepare and perfect for those seeking a wholesome alternative to regular wheat breads. Its rustic texture and mild taste complement a variety of vegetable dishes, chutneys, and dals.

Ingredients:

• 2 cups ragi (finger millet) flour
• Warm water, as needed
• Salt to taste
• 1 small onion, finely chopped (optional)
• 1-2 green chilies, finely chopped (optional)
• Fresh cilantro, chopped (optional)
• Oil or ghee for cooking

Instructions:

1. In a bowl, combine ragi flour and salt. Add onions, green chilies, and cilantro if using.
2. Gradually add warm water and knead into a soft, pliable dough. Ragi dough tends to be sticky, so wet your hands as needed.
3. Divide the dough into small balls. Using wet hands, pat each ball into a thin round roti on a flat surface.
4. Heat a tawa or skillet over medium heat. Place the roti on the skillet and cook for 1-2 minutes on one side. Flip and cook the other side.
5. Brush with oil or ghee and cook for an additional minute on each side until cooked through.
6. Serve warm with vegetable curry or chutney.

Ragi Roti is a simple yet wholesome bread that fits perfectly into a health-conscious diet. Its nutty flavor and hearty texture make it a delicious accompaniment to many Indian dishes. Incorporating ragi roti into your meals is a great way to enjoy traditional grains while benefiting from their nutritional value.

Missi Roti

Missi Roti is a flavorful Indian bread made by combining whole wheat flour with gram flour (besan) and spices. This bread is popular in North India and is loved for its slightly nutty taste and dense texture. Missi roti is often enjoyed as a wholesome meal with pickles, yogurt, or chutney, and its protein-rich gram flour makes it a nutritious alternative to plain roti. It’s a great choice for those looking to add variety and flavor to their bread basket.

Ingredients:

• 1 cup whole wheat flour
• 1 cup gram flour (besan)
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons chopped fresh cilantro
• Water as needed
• Oil or ghee for cooking

Instructions:

1. In a large bowl, mix whole wheat flour, gram flour, carom seeds, coriander powder, chili powder, turmeric, salt, and cilantro.
2. Add water gradually and knead into a soft dough. Let it rest for 20 minutes.
3. Divide the dough into equal balls and roll out each into a thick circle using a rolling pin.
4. Heat a tawa or skillet over medium heat. Cook each roti on both sides, applying oil or ghee, until golden brown and cooked through.
5. Serve hot with yogurt, pickles, or vegetable curry.

Missi Roti offers a delicious and nutritious twist to traditional Indian breads. The blend of whole wheat and gram flour along with aromatic spices creates a rich flavor profile that stands out. This bread is not only tasty but also filling, making it a wonderful addition to any meal or even a wholesome snack on its own.

Puri

Puri is a deep-fried Indian bread that is crispy on the outside and soft inside, often enjoyed during festivals and special occasions. Made with simple ingredients, puris puff up beautifully when fried, creating a delightful texture that pairs well with a variety of savory dishes like aloo sabzi (potato curry) or chole (spiced chickpeas). The quick cooking process and rich taste make puri a festive favorite across India.

Ingredients:

• 2 cups whole wheat flour
• 1 teaspoon semolina (optional, for crispiness)
• 1/2 teaspoon salt
• Water, as needed
• Oil for deep frying

Instructions:

1. In a mixing bowl, combine whole wheat flour, semolina, and salt. Gradually add water and knead into a firm, smooth dough.
2. Cover the dough and let it rest for 15-20 minutes.
3. Divide the dough into small balls and roll each into a small circle about 4-5 inches in diameter. Avoid rolling too thin.
4. Heat oil in a deep frying pan over medium-high heat. To test if the oil is hot enough, drop a small piece of dough — it should rise immediately.
5. Fry each puri by gently sliding it into the hot oil. Press lightly with a slotted spoon to help it puff up. Flip and fry until golden brown on both sides.
6. Drain on paper towels and serve hot with curry or chutney.

Puri is a celebratory bread that brings joy and festivity to any meal. Its light puffiness and golden crispness are irresistible, making it perfect for special breakfasts or festive dinners. Whether served with potato curry, sweet halwa, or chickpeas, puri adds a rich and indulgent touch to Indian cuisine.

Thepla

Thepla is a flavorful Gujarati flatbread, slightly spiced and made with whole wheat flour combined with fenugreek leaves (methi). It’s cherished for its unique taste and is often packed as a travel snack or lunchbox item due to its ability to stay fresh for long hours. Thepla is both nutritious and delicious, offering a wonderful way to enjoy greens in your daily diet.

Ingredients:

• 2 cups whole wheat flour
• 1 cup fresh fenugreek leaves (methi), finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon ginger-green chili paste
• 1 tablespoon yogurt
• Salt to taste
• Water as needed
• Oil for cooking

Instructions:

1. In a large bowl, mix whole wheat flour, chopped fenugreek leaves, turmeric, chili powder, cumin powder, ginger-green chili paste, salt, and yogurt.
2. Add water gradually and knead into a soft, pliable dough.
3. Divide the dough into equal balls. Roll out each ball into thin circles on a floured surface.
4. Heat a skillet and cook each thepla on medium heat, applying oil on both sides until golden spots appear and it is cooked through.
5. Serve warm with yogurt, pickle, or tea.

Thepla is a versatile and wholesome Indian bread that offers a burst of flavor with every bite. Its lightly spiced, herby taste makes it perfect for snacks or meals on the go. With its healthy ingredients and ease of preparation, thepla is a beloved staple in many Gujarati households and a delicious way to incorporate greens into your diet.

Kulcha

Kulcha is a soft, leavened Indian bread, popular in Punjab, often stuffed or served plain with butter. It has a fluffy texture and slightly tangy taste due to the use of yeast or baking powder. Traditionally baked in a tandoor, kulcha can be made at home on a skillet or oven and pairs wonderfully with rich dishes like chole (chickpea curry). Its richness and softness make it a favorite in Indian cuisine.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup plain yogurt
• 1/4 cup warm milk
• 1 tablespoon oil
• Butter for brushing

Instructions:

1. In a bowl, mix flour, baking powder, baking soda, salt, and sugar.
2. Add yogurt, warm milk, and oil. Knead into a soft dough. Cover and let it rest for 1-2 hours to rise slightly.
3. Divide dough into equal portions and roll into rounds. You can stuff the kulcha with mashed potatoes, paneer, or keep it plain.
4. Heat a skillet over medium heat and cook the kulcha until golden brown spots appear on both sides, flipping as needed.
5. Brush with butter while hot and serve immediately.

Kulcha is a delicious, soft bread that enhances any meal with its delicate flavor and fluffy texture. Its slight tang from the yogurt and the option to stuff it make it versatile and satisfying. Whether paired with spicy chickpeas or enjoyed plain, kulcha is a comforting bread that elevates traditional Indian dining.

Naan

Naan is a popular Indian leavened flatbread, traditionally cooked in a tandoor (clay oven), known for its soft, fluffy texture and slightly charred flavor. It’s often brushed with butter or garlic butter and served alongside rich curries and kebabs. Naan dough is made using yogurt or milk and yeast or baking powder, which gives it a distinctive lightness. This bread has become a staple in Indian restaurants worldwide due to its comforting taste and versatility.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon active dry yeast
• 1/2 teaspoon salt
• 1/4 cup warm water
• 1/4 cup plain yogurt
• 2 tablespoons oil or melted butter
• Additional butter or garlic butter for brushing

Instructions:

1. In a small bowl, dissolve sugar in warm water and sprinkle yeast over it. Let it activate for 10 minutes until frothy.
2. In a large bowl, combine flour and salt. Add yogurt, oil, and the yeast mixture. Mix and knead into a soft dough.
3. Cover the dough and let it rise in a warm place for 1-2 hours until doubled in size.
4. Divide the dough into small balls and roll each into an oval or tear-drop shape on a floured surface.
5. Heat a skillet over medium-high heat. Cook each naan for 1-2 minutes until bubbles form, then flip and cook the other side until golden spots appear. Optionally, place naan under a broiler for a few seconds to mimic tandoor charring.
6. Brush hot naan with butter or garlic butter and serve immediately with curries or kebabs.

Naan is a quintessential Indian bread that adds an indulgent touch to any meal. Its soft, pillowy texture combined with buttery richness makes it an ideal companion for flavorful gravies and grilled dishes. Making naan at home is surprisingly easy and rewarding, bringing restaurant-quality bread to your dining table.

Bhatura

Bhatura is a deep-fried, fluffy Indian bread famous for being served with chole (spiced chickpea curry). It is made from refined flour and often uses yogurt or fermented dough for a slight tang and soft texture. Bhatura is a festive bread commonly enjoyed during special occasions and celebrations, known for its golden, puffed appearance and rich taste. This bread perfectly balances the spicy and tangy flavors of the curry it accompanies.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup yogurt
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• Water as needed
• Oil for deep frying

Instructions:

1. In a bowl, combine flour, sugar, salt, and baking powder. Add yogurt and mix well.
2. Gradually add water and knead into a soft, elastic dough. Cover and let it rest for 1-2 hours.
3. Divide the dough into medium-sized balls. Roll each ball into a circle about 5-6 inches in diameter.
4. Heat oil in a deep frying pan over medium-high heat. When hot, fry each rolled dough until it puffs up and turns golden brown on both sides.
5. Drain excess oil on paper towels. Serve hot with spicy chole and pickles.

Bhatura is a rich, indulgent bread that brings joy and comfort to Indian meals. Its fluffy texture and slight tang complement the robust flavors of chickpea curry perfectly. Whether for a special brunch or festive occasion, bhatura is a delicious treat that elevates any meal.

Chapati

Chapati is a simple, unleavened Indian flatbread made from whole wheat flour. It is a daily staple across Indian households, prized for its soft texture and versatility. Chapati is light, healthy, and pairs with almost any Indian vegetable or lentil dish. The quick preparation and minimal ingredients make chapati an essential bread for everyday meals, offering a wholesome and satisfying experience.

Ingredients:

• 2 cups whole wheat flour
• Water as needed
• 1/2 teaspoon salt (optional)
• Ghee or butter for serving (optional)

Instructions:

1. In a bowl, mix whole wheat flour and salt. Gradually add water and knead into a smooth, soft dough. Cover and rest for 20-30 minutes.
2. Divide dough into small balls. Roll each ball into a thin, round disc on a floured surface.
3. Heat a skillet over medium-high heat. Cook the chapati until bubbles form, then flip. Cook the other side until brown spots appear. Flip again and press gently with a cloth or spatula for even cooking and puffing.
4. Remove from heat and brush with ghee or butter if desired. Serve warm with curry or dal.

Chapati is the quintessential everyday Indian bread, offering nourishment and comfort with every bite. Its simplicity and wholesome nature make it a perfect accompaniment for countless meals. Mastering chapati is a great way to bring authentic Indian home cooking into your kitchen with ease and tradition.

Roomali Roti

Roomali Roti, meaning “handkerchief bread,” is a thin, soft, and delicate Indian flatbread known for its almost translucent appearance and large, round shape. Traditionally cooked on the convex side of a hot tawa (griddle), it is incredibly light and folds like a soft cloth, making it perfect for wrapping kebabs and curries. This bread is a popular choice in Mughlai cuisine and adds an elegant touch to any meal.

Ingredients:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• Water as needed
• 1 teaspoon oil

Instructions:

1. In a large bowl, mix flour and salt. Gradually add water and knead into a very soft dough. Add oil and knead again until smooth.
2. Cover the dough with a damp cloth and let it rest for 1 hour.
3. Divide dough into small balls. Roll each ball out as thinly as possible on a lightly floured surface, aiming for a large, almost transparent circle.
4. Heat a large tawa or flat skillet on high heat. Carefully place the rolled roti on the hot pan and cook for 30 seconds to 1 minute, flipping once or twice. It should develop light brown spots without becoming crispy.
5. Fold and serve immediately with rich curries or grilled meats.

Roomali Roti is a sophisticated Indian bread that stands out for its delicate texture and size. Its lightness makes it ideal for pairing with heavy, flavorful dishes, providing a perfect balance. Making Roomali Roti at home may require practice, but its unique qualities and delicious taste are well worth the effort.

Missi Roti

Missi Roti is a wholesome North Indian bread made from a mix of whole wheat flour and gram flour (besan), infused with aromatic spices and herbs. This bread is thicker and more textured than regular roti, with a slightly nutty flavor from the chickpea flour. Missi Roti is nutritious and often enjoyed with yogurt, pickles, or vegetable curries, making it a favorite among health-conscious food lovers.

Ingredients:

• 1 cup whole wheat flour
• 1 cup gram flour (besan)
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• Salt to taste
• Water as needed
• Ghee or oil for cooking

Instructions:

1. In a mixing bowl, combine whole wheat flour, gram flour, carom seeds, cumin seeds, red chili powder, and salt.
2. Add water little by little and knead into a soft, pliable dough.
3. Divide dough into equal balls and roll each into a thick circle.
4. Heat a skillet and cook each roti on medium heat, applying ghee or oil on both sides until golden brown and cooked through.
5. Serve warm with yogurt, chutney, or curry.

Missi Roti is a flavorful and nutritious bread that brings a rustic charm to Indian meals. Its blend of flours and spices offers a hearty, satisfying taste and texture, making it a wholesome alternative to plain roti. Perfect for everyday meals or festive occasions, Missi Roti enriches your dining experience with its wholesome goodness.

Luchi

Luchi is a popular Bengali deep-fried bread made from refined flour, similar to puri but typically softer and lighter. It is often served during breakfast or special occasions, paired with flavorful dishes like aloo dum or cholar dal (Bengal gram lentils). Luchi’s delicate puffiness and subtle taste make it a beloved comfort food in Eastern India, especially in Bengal and Assam.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons oil or melted ghee
• Water as needed
• Oil for deep frying

Instructions:

1. In a bowl, combine all-purpose flour, salt, and oil. Mix well.
2. Gradually add water and knead into a soft, smooth dough. Cover and let it rest for 30 minutes.
3. Divide dough into small balls and roll each into a small, round disc about 4 inches in diameter.
4. Heat oil in a deep frying pan on medium-high heat. Fry each luchi until it puffs up and turns golden on both sides.
5. Drain on paper towels and serve hot with Bengali curries or sweets.

Luchi is a delightful, light fried bread that enhances the flavors of traditional Bengali dishes. Its delicate texture and golden puff make it an irresistible accompaniment to spicy and savory curries. Easy to make and deeply satisfying, luchi remains a cherished staple in Eastern Indian kitchens.

Thepla

Thepla is a popular Gujarati flatbread known for its flavorful and nutritious qualities. Made primarily with whole wheat flour and fenugreek leaves (methi), it has a unique slightly tangy and herby taste that makes it a perfect snack or travel-friendly meal. Theplas are soft yet sturdy, ideal for packing in lunchboxes or enjoying with yogurt and pickles. This bread embodies the vibrant and wholesome flavors of Gujarati cuisine.

Ingredients:

• 2 cups whole wheat flour
• 1 cup fresh fenugreek leaves (methi), finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon salt
• 2 tablespoons oil
• Water as needed

Instructions:

1. In a large bowl, combine the whole wheat flour, turmeric, chili powder, cumin seeds, coriander powder, and salt. Add the chopped fenugreek leaves and mix well.
2. Add oil and water little by little to knead into a soft dough.
3. Divide the dough into small balls and roll each into thin circles on a floured surface.
4. Heat a skillet over medium heat. Cook each thepla for 1-2 minutes on each side until golden brown spots appear. Optionally, brush with a little oil while cooking.
5. Serve warm with yogurt, chutney, or pickles.

Thepla is not just a bread but a wholesome meal packed with flavor and nutrition. Its blend of spices and greens makes it a delicious way to incorporate healthy ingredients into your diet. Perfect for busy days or picnics, Thepla is a versatile bread that celebrates the spirit of Gujarati home cooking.

Paratha

Paratha is a flaky, layered Indian flatbread made by rolling whole wheat dough with ghee or oil and folding it multiple times to create delicate layers. It is crispy on the outside and soft on the inside, often enjoyed stuffed with various fillings such as potatoes, paneer, or radish, making it a hearty and satisfying meal. Paratha is widely loved across India as a breakfast favorite or comfort food.

Ingredients:

• 2 cups whole wheat flour
• 1/2 teaspoon salt
• Water as needed
• Ghee or oil for layering and cooking

Instructions:

1. Combine the flour and salt in a bowl. Add water gradually and knead into a smooth, soft dough. Let it rest for 30 minutes.
2. Divide dough into equal-sized balls. Roll out each ball into a thin circle.
3. Brush the rolled dough with ghee or oil, fold it like a fan or roll into a log, then coil it into a round ball again. Roll out once more into a circle.
4. Heat a skillet over medium heat. Cook the paratha until golden brown spots appear, flipping and applying ghee or oil as needed.
5. Serve hot with yogurt, pickles, or curry.

Paratha offers a perfect balance of crispy layers and soft interior, making it a comforting and versatile bread. Whether plain or stuffed, it can be a simple accompaniment or a meal in itself. Mastering paratha adds a delicious dimension to your Indian cooking repertoire.

Bakarkhani

Bakarkhani is a traditional Mughlai bread known for its sweet, flaky, and layered texture. It resembles a thick, slightly sweet flatbread or biscuit and is often enjoyed as a snack or with tea. This bread is enriched with ghee, flavored with cardamom or saffron, and sometimes sprinkled with sesame seeds or nuts, making it a luxurious treat with a distinct aroma and delicate crunch.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup ghee or melted butter
• 1/4 cup sugar
• 1/4 cup warm milk
• 1/2 teaspoon cardamom powder
• Sesame seeds for sprinkling

Instructions:

1. Mix flour, baking powder, salt, and sugar in a bowl. Add cardamom powder and mix well.
2. Add ghee and rub into the flour until the mixture resembles coarse crumbs.
3. Gradually add warm milk and knead into a soft dough. Cover and rest for 30 minutes.
4. Roll out the dough into a thick rectangular shape. Sprinkle sesame seeds on top and gently press them into the dough.
5. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes or until golden brown.
6. Let it cool slightly before cutting into squares. Serve with tea or coffee.

Bakarkhani is a delightful blend of sweet and savory flavors wrapped in a flaky, buttery texture. It’s an exquisite bread that stands apart from everyday Indian breads, perfect for special occasions or a cozy afternoon snack. Enjoying bakarkhani with a hot cup of tea is a quintessential experience in Mughlai culinary tradition.

Naan

Naan is one of the most beloved Indian breads, famous for its soft, pillowy texture and slightly charred spots from being cooked in a tandoor (clay oven). This leavened bread uses yogurt and sometimes yeast or baking powder to achieve its fluffiness. Naan is a perfect companion to rich, saucy curries and grilled meats, bringing an indulgent touch to any Indian meal.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup plain yogurt
• 2 tablespoons oil or melted butter
• Water as needed
• Butter for brushing

Instructions:

1. In a bowl, mix flour, sugar, salt, and baking powder. Add yogurt and oil, then gradually add water to knead into a soft dough.
2. Cover and let it rest for at least 1 hour to rise slightly.
3. Divide the dough into small balls and roll each out into an oval or tear-drop shape.
4. Cook on a hot skillet or grill, flipping once bubbles appear, until golden brown spots form. Optionally, finish under a broiler or open flame for a charred effect.
5. Brush hot naan with butter and serve with your favorite curry.

Naan is an iconic Indian bread that elevates any meal with its soft texture and rich flavor. While traditionally made in a tandoor, this simple stovetop method brings the essence of naan into your kitchen. It’s an essential bread for those looking to experience the heart of Indian dining.

Bhatura

Bhatura is a deep-fried fluffy bread that pairs famously with chole (spicy chickpea curry) in North Indian cuisine. Made from refined flour and fermented slightly, bhatura puffs up beautifully when fried, creating a soft and airy bread with a slight tang. It’s a festive bread often enjoyed as a hearty breakfast or lunch and loved for its indulgent taste.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup yogurt
• Water as needed
• Oil for deep frying

Instructions:

1. Mix flour, sugar, salt, baking powder, and baking soda in a bowl. Add yogurt and mix well.
2. Add water gradually and knead into a soft dough. Cover and let it ferment for 2-3 hours in a warm place.
3. Divide the dough into balls and roll each into a thick disc.
4. Heat oil in a deep pan. Fry each bhatura until it puffs up and turns golden brown on both sides.
5. Drain on paper towels and serve hot with chole or pickle.

Bhatura is an indulgent and flavorful bread that perfectly complements spicy North Indian dishes. Its soft and fluffy texture combined with the slight tang of fermentation makes it a festive favorite. Making bhatura at home adds an authentic touch to your Indian meals, sure to impress family and friends.

Rumali Roti

Rumali Roti, also known as “handkerchief bread,” is an ultra-thin, soft Indian flatbread often served with kebabs or rich Mughlai curries. It’s stretched thinly and cooked quickly over an inverted wok, giving it a delicate, silky texture that folds easily. This bread is perfect for soaking up flavorful gravies without overpowering the dish.

Ingredients:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• Water as needed
• 1 tablespoon oil

Instructions:

1. Mix flour and salt in a bowl. Add water gradually and knead into a soft, elastic dough. Add oil and knead again.
2. Cover and rest the dough for at least 1 hour.
3. Divide dough into small balls. Roll each ball into a large, thin circle as thin as possible.
4. Heat a large inverted wok or tawa on high heat. Place the rolled roti carefully on it and cook for a few seconds on each side.
5. Fold and serve immediately with kebabs or curry.

Rumali Roti is a refined and elegant Indian bread known for its feather-light texture. Its ability to complement rich and spicy dishes without adding heaviness makes it a favorite in many Indian households and restaurants. Mastering this bread adds a touch of finesse to your Indian cooking collection.

Kulcha

Kulcha is a soft, slightly chewy North Indian bread that’s traditionally cooked in a tandoor but can be made on a stovetop as well. Unlike naan, kulcha is typically made with a combination of all-purpose flour and yogurt, giving it a tangy flavor and tender texture. Often stuffed with fillings like spiced potatoes or paneer, kulcha makes a delicious accompaniment to chole or other rich curries.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup yogurt
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons oil or melted butter
• Warm water as needed

Instructions:

1. In a bowl, combine flour, sugar, salt, baking powder, and baking soda. Add yogurt and oil, mixing well.
2. Gradually add warm water and knead into a soft dough. Cover and let it rest for 1-2 hours.
3. Divide the dough into balls. Roll each into a circle about 6 inches in diameter.
4. Cook on a hot skillet or tawa until bubbles appear, then flip and cook the other side until golden spots appear. Optionally, brush with butter or ghee.
5. Serve hot with chole or other curries.

Kulcha is a versatile and comforting bread that adds richness and flavor to any meal. Its slight tang from yogurt and soft texture make it a crowd-pleaser. Whether plain or stuffed, kulcha is an excellent choice for a hearty Indian feast or casual dining.

Luchi

Luchi is a deep-fried, puffed bread from Bengali and Eastern Indian cuisine, made with refined flour. It is light, flaky, and golden, often paired with spicy or sweet dishes like aloo dum or cholar dal. Luchi’s crisp exterior and soft interior make it a festive bread, frequently prepared during special occasions and celebrations.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon ghee or oil
• 1/2 teaspoon salt
• Water as needed
• Oil for deep frying

Instructions:

1. Mix flour, salt, and ghee or oil in a bowl. Add water gradually and knead into a soft dough.
2. Cover and let rest for 30 minutes.
3. Divide dough into small balls and roll each into a small, thin circle.
4. Heat oil in a deep pan. Fry each luchi until it puffs up and turns golden, flipping once.
5. Drain on paper towels and serve hot with curry or sweets.

Luchi is a delightful treat that offers a perfect balance of crispiness and fluffiness. Its lightness and golden color make it visually appealing and delicious. Ideal for festive meals or weekend breakfasts, luchi brings a touch of Bengali culinary tradition to your table.

Missi Roti

Missi Roti is a flavorful, protein-rich Indian flatbread made by combining whole wheat flour with gram flour (besan). It’s enhanced with spices and herbs, creating a wholesome and aromatic bread that’s both nutritious and satisfying. Missi roti is commonly enjoyed with yogurt, pickles, or vegetable curries and is a staple in Punjabi cuisine.

Ingredients:

• 1 cup whole wheat flour
• 1 cup gram flour (besan)
• 1 teaspoon cumin seeds
• 1 teaspoon carom seeds (ajwain)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 tablespoons chopped fresh coriander
• Water as needed
• Oil or ghee for cooking

Instructions:

1. In a large bowl, mix whole wheat flour, gram flour, cumin seeds, carom seeds, turmeric, chili powder, salt, and coriander.
2. Add water gradually and knead into a firm dough. Let it rest for 20-30 minutes.
3. Divide dough into balls and roll each into a circle.
4. Cook on a hot griddle, applying oil or ghee on both sides until golden and cooked through.
5. Serve warm with curd, chutney, or curry.

Missi roti is a hearty and flavorful bread that combines the best of nutrition and taste. Its blend of flours and spices makes it a wholesome choice for any meal. Enjoying missi roti adds a rustic, traditional touch to your Indian dining experience.

Paratha

Paratha is a classic Indian flatbread known for its flaky, layered texture and rich, buttery flavor. Made by folding and rolling the dough multiple times, paratha can be plain or stuffed with a variety of fillings such as potatoes, paneer, or spinach. It’s a versatile bread, perfect for breakfast, lunch, or dinner, and is commonly enjoyed with yogurt, pickles, or curries.

Ingredients:

• 2 cups whole wheat flour
• 1 teaspoon salt
• Water as needed
• Ghee or oil for cooking

Instructions:

1. Mix the flour and salt in a bowl. Gradually add water and knead into a smooth, soft dough. Cover and let it rest for 30 minutes.
2. Divide the dough into equal-sized balls. Roll out one ball into a small circle.
3. Apply a little ghee or oil, fold the dough from one side to the other to create layers, then roll it out again into a larger circle.
4. Cook on a hot tawa or skillet, applying ghee or oil on both sides until golden brown and crisp.
5. Serve hot with curd, pickle, or curry.

Paratha is an all-time favorite Indian bread that brings warmth and comfort to the table. Its buttery layers and crispy edges make it irresistible, especially when paired with spicy or tangy accompaniments. Mastering paratha opens up endless possibilities for flavorful variations.

Thepla

Thepla is a thin, spiced flatbread from Gujarat, known for its vibrant flavors and nutritional benefits. It’s made with whole wheat flour, gram flour, and spices, often incorporating fresh fenugreek leaves (methi) for an earthy taste. Thepla is a popular travel and lunchbox bread due to its ability to stay fresh for days without refrigeration.

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup gram flour (besan)
• 1 cup chopped fresh fenugreek leaves (methi)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• Salt to taste
• 2 tablespoons oil
• Water as needed

Instructions:

1. Combine whole wheat flour, gram flour, fenugreek leaves, turmeric, chili powder, cumin seeds, and salt in a bowl.
2. Add oil and mix well. Gradually add water and knead into a soft dough.
3. Divide dough into small balls and roll each into thin circles.
4. Cook on a hot griddle, flipping and applying a little oil until golden spots appear on both sides.
5. Serve with yogurt or pickle.

Thepla is a wholesome, flavorful bread that’s both satisfying and nutritious. Its unique blend of spices and fenugreek leaves makes it a standout in Gujarati cuisine. Ideal for on-the-go meals, thepla offers convenience without compromising on taste.

Roomali Roti

Roomali Roti, also called “handkerchief bread,” is an ultra-thin, soft Indian flatbread traditionally cooked over the inverted lid of a pot or wok. Its delicate texture and large size make it perfect for wrapping kebabs, meats, or vegetables. Roomali roti is popular in Mughlai and North Indian cuisine and is prized for its lightness and versatility.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• Water as needed
• 1 tablespoon oil

Instructions:

1. Mix flour and salt in a bowl. Gradually add water and knead into a soft, elastic dough. Add oil and knead again.
2. Cover and let the dough rest for at least an hour.
3. Divide into small balls. Roll each ball as thin as possible into large circles.
4. Heat an inverted wok or large griddle on high heat. Place the roti gently on it and cook for a few seconds on each side until lightly browned.
5. Fold and serve immediately with kebabs or curry.

Roomali roti is a delicately crafted bread that enhances any Indian meal with its silky texture and subtle flavor. Its lightness makes it an excellent choice for pairing with rich, flavorful dishes. Learning to make roomali roti adds elegance and authenticity to your Indian cooking repertoire.

Bhakri

Bhakri is a rustic, hearty flatbread popular in Maharashtra, Gujarat, and parts of Rajasthan. Made typically from millet flour (such as jowar or bajra) or whole wheat, bhakri has a dense and slightly coarse texture, making it a nutritious and filling bread. It pairs wonderfully with spicy vegetable curries, chutneys, or dollops of homemade butter or ghee.

Ingredients:

• 2 cups millet flour (jowar/bajra) or whole wheat flour
• Warm water as needed
• Salt to taste
• Ghee or oil for cooking

Instructions:

1. In a bowl, mix the flour and salt. Gradually add warm water and knead into a firm but pliable dough.
2. Divide the dough into equal-sized balls. Flatten each ball between your palms or use a rolling pin, dusting with flour as needed to prevent sticking. Bhakri is usually thick and rustic in shape.
3. Cook on a hot griddle or tawa, flipping occasionally until both sides have brown spots and the bread is cooked through. Optionally, apply ghee or oil on top while cooking.
4. Serve hot with vegetable curries, pickles, or chutney.

Bhakri offers a wholesome and earthy bread experience, reflective of rural Indian cuisine. Its robust texture and simple ingredients make it both healthy and satisfying. Bhakri is a perfect bread for those seeking traditional, gluten-rich alternatives that pack flavor and nutrition.

Puri

Puri is a popular deep-fried Indian bread known for its puffed, golden appearance and crisp exterior. Made from whole wheat flour, puris are commonly enjoyed across India as part of breakfast or festive meals, paired with dishes like aloo sabzi or halwa. Their light, airy texture makes them a favorite among all age groups.

Ingredients:

• 2 cups whole wheat flour
• 1/2 teaspoon salt
• Water as needed
• Oil for deep frying

Instructions:

1. Combine flour and salt in a bowl. Gradually add water and knead into a firm dough. Rest the dough for 20 minutes.
2. Divide the dough into small balls and roll each into small circles, about 4-5 inches in diameter.
3. Heat oil in a deep pan. Fry each puri by gently sliding it into the hot oil. It should puff up quickly. Flip and cook until golden on both sides.
4. Remove and drain excess oil on paper towels. Serve hot with curry or chutney.

Puri is a festive and indulgent bread that adds joy to any meal. Its light and crispy texture paired with savory or sweet dishes makes it a versatile choice for celebrations or everyday meals. Mastering puri is a rewarding way to enjoy a beloved Indian classic.