8 Indian flatbreads from different regions that taste like tradition
1/8
Naan (North India)
Soft, fluffy, and tandoor-baked, naan is North India’s iconic bread. Butter or garlic variations make it a global favorite with rich curries and gravies.
2/8
Bhakri (Maharashtra & Gujarat)
A rustic bread made from millet or rice flour. Thick, earthy, and gluten-free, bhakri pairs beautifully with pitla, chutneys, or spicy vegetable curries.
3/8
Appam (Kerala)
Delicate, lacy, and bowl-shaped, appam is made with rice and coconut milk. Crispy on the edges and soft inside, it complements Kerala’s stews and curries.
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4/8
Parotta (Tamil Nadu & Kerala)
Flaky and layered, parotta is South India’s street food star. Made with maida and cooked on a griddle, it’s best enjoyed with spicy salna.
5/8
Kulcha (Punjab)
Soft and slightly chewy, kulchas can be plain or stuffed. Baked in a tandoor, they’re a Punjabi staple, especially delicious when paired with chole.
6/8
Litti (Bihar)
Bihar’s rustic bread, litti, is stuffed with spiced sattu flour. Traditionally roasted over coal and eaten with chokha, it reflects the region’s earthy flavors.
7/8
Phulka (Pan-India)
Light, round, and puffed on flame, phulkas are everyday whole wheat breads. They are simple yet essential, eaten daily with dals and vegetable curries.
8/8
Rumali roti (Mughlai)
Thin, soft, and hand-flipped like a “handkerchief,” rumali roti is Mughlai cuisine’s delicacy. It folds easily and pairs wonderfully with kebabs and rich gravies.