Indian cuisine includes dozens of traditional breads beyond roti and naan, each shaped by regional grains, climate, and cooking methods. Many use millet, rice, or fermented batters instead of wheat. Here is a clear guide to important Indian breads you should know.
Bhakri (Millet Flatbread)
Bhakri is a thick rustic flatbread popular in Maharashtra, Gujarat, and Rajasthan. People usually prepare it with jowar (sorghum), bajra (pearl millet), or rice flour.
Key Features
- Gluten-free in many versions
- Thick and slightly coarse texture
- Cooked on a hot griddle
- Very filling
Farmers traditionally ate bhakri because it provides long-lasting energy.
Best Served With
- Garlic chutney
- Baingan bharta
- Curd or buttermilk
Thepla (Spiced Gujarati Bread)
Thepla is a soft, spiced flatbread from Gujarat. It contains wheat flour mixed with spices and herbs like fenugreek leaves.
Key Features
- Soft and thin
- Mildly spicy
- Stays fresh for days
- Ideal for travel
Unlike plain roti, thepla has built-in flavor.
Best Served With
- Pickle
- Yogurt
- Tea
Appam (Fermented Rice Bread)
Appam is a fermented rice bread from Kerala and Tamil Nadu. It has soft centers and crisp edges.
Key Features
- Made from rice batter
- Naturally fermented
- Bowl-shaped
- Light and airy
Appam differs completely from wheat breads.
Best Served With
- Vegetable stew
- Chicken curry
- Coconut milk
Kulcha (Stuffed North Indian Bread)
Kulcha is a soft leavened bread from Punjab. It resembles naan but usually contains stuffing.
Key Features
- Soft texture
- Slight fermentation
- Often stuffed with potato or paneer
- Cooked in tandoor or pan
Best Served With
- Chole
- Butter
- Onion salad
Puran Poli (Sweet Festive Bread)
Puran Poli is a sweet stuffed bread popular in Maharashtra and Gujarat.
Key Features
- Filled with jaggery and lentils
- Soft and rich
- Festive preparation
- Mild cardamom flavor
Best Served With
- Ghee
- Milk
Litti (Stuffed Roasted Dough Balls)
Litti is a traditional bread from Bihar and eastern Uttar Pradesh. It contains roasted gram flour filling.
Key Features
- Roasted instead of fried
- Smoky flavor
- Very nutritious
- Long shelf life
Best Served With
- Chokha (mashed vegetables)
- Ghee
Parotta (Layered South Indian Bread)
Parotta is a layered bread popular in Kerala and Tamil Nadu.
Key Features
- Flaky layers
- Soft texture
- Made with refined flour
- Slightly chewy
Best Served With
- Chicken curry
- Beef curry
- Vegetable kurma
Why India Has So Many Breads
India developed many breads because of:
- Different grains (wheat, millet, rice)
- Regional climates
- Cooking methods (tandoor, griddle, firewood)
- Cultural traditions
Northern India prefers wheat breads. Southern India uses rice-based breads. Western India uses millet breads. Additional Indian Breads Beyond Roti and Naan
Here are some important traditional breads that further show the diversity of Indian cuisine. Each one reflects a unique regional grain and cooking tradition.
Makki di Roti (Punjabi Corn Flatbread)
Makki di roti is a traditional winter bread from Punjab made with maize flour.
Key Features
- Made from cornmeal
- Slightly coarse texture
- Gluten-free
- Thick and rustic
It is especially popular during winter because maize provides warmth and energy.
Best Served With
- Sarson ka saag
- White butter
- Jaggery
This bread represents rural Punjabi food traditions.
Missi Roti (Protein-Rich Flatbread)
Missi roti is a North Indian flatbread made from wheat flour mixed with gram flour (besan).
Key Features
- High protein content
- Slightly nutty taste
- Yellowish color
- Soft texture
Spices such as cumin and coriander are often added for flavor.
Best Served With
- Pickle
- Yogurt
- Dal
Missi roti is considered more nutritious than plain wheat roti.
Sheermal (Royal Sweet Bread)
Sheermal is a mildly sweet bread associated with Mughlai cuisine and popular in Lucknow and Hyderabad.
Key Features
- Flavored with saffron
- Slight sweetness
- Soft texture
- Baked in a tandoor or oven
The name comes from Persian words meaning “milk bread.”
Best Served With
- Korma
- Kebabs
- Tea
Sheermal reflects the influence of royal Mughal kitchens.
Baati (Traditional Rajasthani Bread)
Baati is a baked wheat bread from Rajasthan.
Key Features
- Hard outer crust
- Soft inside
- Baked instead of roasted
- Long shelf life
Baati developed in desert regions where food needed to stay fresh for long periods.
Best Served With
- Dal
- Ghee
- Churma
Dal-baati is one of Rajasthan’s most famous dishes.
Akki Roti (Rice Flatbread)
Akki roti is a rice-based flatbread from Karnataka.
Key Features
- Made from rice flour
- Soft texture
- Light and easy to digest
- Naturally gluten-free
Vegetables and spices are often mixed into the dough.
Best Served With
- Coconut chutney
- Vegetable curry
- Pickle
Akki roti represents South India’s rice-based bread tradition.
Final Thoughts
Indian breads extend far beyond roti and naan. From corn-based makki di roti to rice-based akki roti, each bread reflects local agriculture and culture.
Together with bhakri, thepla, appam, kulcha, parotta, and others, these breads show how diverse Indian food traditions truly are.
India’s bread culture developed around local grains, climate, and lifestyle — making it one of the richest bread traditions in the world.
Exploring these breads reveals the diversity of Indian food culture. Many of them are healthier and more traditional than modern wheat breads.
