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Types of Indian Bread

Akki Rotti​
Akki Rotti​

Ukkarisida Akki Rotti (Rice flour Indian Bread) My granny keeps telling this story whenever akki rotti is prepared, at our house. The incident happened when I was a toddler.

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Aloo Paratha​
Aloo Paratha​

Aloo Paratha is a potato stuffed flatbread that is a popular dish in India. This recipe is so flexible and I've provided This recipe is so flexible and I've provided Aloo Paratha, Indian …

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Baati​
Baati​

Baati (Rajasthani: बाटी) is a hard, unleavened bread cooked in most of areas of Rajasthan, and in some parts of Madhya Pradesh and Gujarat. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation.

Bhakri​
Bhakri​

Being a staple bread, bhakri is served with curd, chutney, baingan bharta, vegetables, and rice. It is made mostly from Jowar flour, Bajra flour, Nachni (or finger millet) flour, and even rice flour (in the Konkan region).

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Bhatoora​
Bhatoora​

Bhatura is the perfect companion for Chole, a very popular North Indian dish. They are best eaten as they are made and piping hot.

Chapati​
Chapati​

When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

Chili Parotha​
Chili Parotha​

Chili parotta, (or mirch ka parotha as it is known in Pakistan) is a favorite at many restaurants across South India. It is essentially a plain paratha shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, and chili powder. It is usually garnished with coriander leaves or green onions.

Gobi Paratha​
Gobi Paratha​

PARATHA is a North Indian flatbread that may be stuffed or not. It is usually on the thicker side and may have several layers (8-10) that are well oiled with ghee. NAAN, which is made from white flour and leavened either with a starter or with yeast. It is traditionally made in a tandoor oven.

source: quora.com
Idli​
Idli​

Bread Idli – Instant Bread Idli Recipe With Curd, Rava Bread idli recipe …

Jolada Rotti​
Jolada Rotti​

Jolada rotti (Kannada: ಜೋಳದ ರೊಟ್ಟಿ) is an unleavened Indian bread made out of jowar (sorghum), originating from North Karnataka. It is coarser than a roti.

Khakhra​
Khakhra​

This is a list of Indian breads. Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture, food habits and geography. The staple and most simple Indian bread is the Roti.

Kulcha​
Kulcha​

Kulcha Recipe | Indian Bread Recipes Kulcha Recipe | Indian Bread Recipes Kulcha is popular North Indian flat bread originated from Punjab, you can say it's from the popular Naan family.

Luchi​
Luchi​

Luchi (Bengali: লুচি, Assamese: লুচি lusi, Odia: ଲୁଚି) is a deep-fried flatbread, originating from the Indian subcontinent, made of wheat flour that is typical of Bengali, Assamese, Maithili and Oriya cuisine.

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Makki di Roti​
Makki di Roti​

makki di roti is the punjabi term for the famous north indian maize flour bread. the bread is unleavened and cooked in ghee. the rotis are made from maize flour which is different from corn flour. corn flour is corn starch and is white in color. maize flour or corn meal has a light yellow color.

Manda Pitha​
Manda Pitha​

This is a list of Indian breads. Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture, food habits and geography. The staple and most simple Indian bread is the Roti.

image: snipview.com
Masala Dosa​
Masala Dosa​

instant bread masala dosa recipe | instant bread dosa recipe with detailed photo and video recipe. bread dosa is a easy and instant breakfast recipe.

Papadum​
Papadum​

A papadum is a thin, crisp, disc-shaped food from the Indian subcontinent; typically based on a seasoned dough usually made from peeled black gram flour (urad flour), either fried or cooked with dry heat (usually flipping it over an open flame).

Parotta​
Parotta​

Parotta: South-Indian Breakfast Bread June 13, 2015 by Sasi Balaraman 1 A traditional tossed and then griddle-cooked breakfast bread that is perfect for soaking up spicy vegetable kurma.

Pesarattu​
Pesarattu​

Pesarattu is a crepe-like flatbread made with a batter made of rice and lentils.

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Pitha​
Pitha​

The staple and most simple Indian bread is the Roti. Most Indian breads are flatbreads that are made from wheat flours such as Atta flour and Maida flour except in the south where Rice Flour is used since rice is the staple food there.

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Puran Poli​
Puran Poli​

Puran Poli – Sweet Flatbread May 3, 2011 Breads, Ganesh Chaturthi, Snacks, Vegan, Yugadi Bobbattu, Gujrati, Holige, maharashtra, Puran Pori, Puranpoli, Sweet Bread, Vegan, Vegetarian Manjula Jain Puran Poli is a sweet flatbread with a sweet lentil filling.

Ragi Rotti​
Ragi Rotti​

This finger millet bread - ragi rotti recipe is a Karnataka recipe. It is called Ragi roti or rotti in Kannada, an Indian language. It is made from Finger Millet. Finger Millet is Sattu / Manduva(Hindi), Ragi (Kannada) or …

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Rumali Roti​
Rumali Roti​

Rumali roti is a thin flatbread originating from the Indian subcontinent; popular in India and in Punjab, Pakistan. It is enjoyed with Tandoori dishes. It is a part of the Punjabi cuisine as well. The word rumal means handkerchief in many north Indian languages, and the name rumali roti means handkerchief bread.

Sheermal​
Sheermal​

It is mildly sweet flat bread common in Lucknow and Hyderabad cities and Kashmir state in India and in other countries like Pakistan, Iran and Bangladesh. One morning I saw picture in Facebook about the sheermal bread, and got hooked enough to search for the recipe. Finally I made sheermal this weekend, and yes it is really yummy.

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Thalipeeth​
Thalipeeth​

Thalipeeth is served with home made butter or ghee or yogurt. Bhajani is a term used for dry roasted multi grain flour. Its is a mix of Millet flour, rice flour, split bengal gram flour, sorghum flour, split black gram flour and a hint of coriander seeds.

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