7 Breads To Try From India Beyond Bhaturas and Parathas
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Be it the fluffy and leavened naan of North India, typically cooked in a tandoor, the thin rotlas from Gujarat or the soft chapatis from Maharashtra, Indian breads vary widely in ingredients and preparation methods. They often originate from specific regions and are integral to local diets, offering unique flavours and textures.

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The dough often changes with grains that are locally grown in the region. For example, jowar grows extensively in Maharashtra, and bhakris are traditionally made with it. In Rajasthan, particularly because of the extreme and harsh weather of the desert, bajra is the preferred grain and rotis are usually made with it.

Similarly, in Kerala, where rice grows in abundance, the appam, a fermented rice pancake with a spongy centre and crispy edges, pairs beautifully with stews and wheat, which grows mainly in the northern states of India, is used to make bread there.

Here are some breads that are popular in the region where they are made but are not well known across other states in India. Most of them can be made at home and are definitely worth giving a shot.


Pathiri is a thin, soft flatbread made from rice flour, commonly consumed in the Malabar region of Kerala. To make the pathiri, add salt to the boiling water. Then gradually add rice flour to the boiling water. Make sure the mixture is stirred continuously to avoid lumps. Knead the mixture into a smooth dough once it cools slightly. Roll the dough into thin discs and cook on a hot tava until it is done.


Made in Kashmir, the Baqerkhani is a flaky, layered bread that is slightly sweet and often enjoyed as a snack with tea. It is made with maida. Mix the flour, sugar, fennel seeds, and salt in a bowl. Dissolve yeast in warm milk and add it to the dry ingredients along with ghee. Knead it into a soft dough and let it rise. Roll out the dough, fold, and roll again to create layers. It can then be cut into the desired shapes and baked until golden brown.


Dhapate is a flavourful flatbread from Maharashtra made with whole wheat flour and various spices. Mix all the whole wheat flour, gram flour, finely chopped onions, fresh coriander, turmeric, cumin seeds and sesame seeds to form a dough. Divide the dough into balls and roll them out into thick discs. Cook on a hot tava with a little oil until both sides are golden brown.


Siddu is a steamed bread from Himachal Pradesh, often stuffed with a savoury or sweet filling. The filling can include peas, potatoes, urad dal, rajma filling, walnuts, peanuts, or jaggery and coconut. Prepare a dough with flour, yeast, water, and salt, and let it rise. Roll out the dough and place the filling in the centre. Fold the dough over the filling and seal it. Steam the stuffed dough until cooked through.


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Bhakri is a thick, unleavened flatbread made from various flours like millet, sorghum, or rice. Choose your flour and mix either the millet flour (bajra) or sorghum flour (jowar) with water and salt to form a dough. Roll out into thick discs and then cook on a hot tava until both sides are browned. Bhakris are thicker than usual rotis or chapatis.

Makki Di Roti 

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This bread has made its mark even outside of Punjab. Makki di roti is a traditional bread from Punjab made from cornmeal, usually served with sarson da saag (mustard greens). Mix cornmeal and salt with warm water to form a dough. Roll out into thick discs. This is usually the tricky part and can be challenging as the dough is delicate. Cook on a hot tava with a little ghee until both sides are golden brown.

Bajra Roti 

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Bajra roti is a nutritious flatbread made from pearl millet flour, commonly eaten in Rajasthan. Bajra has thermogenic properties, meaning it can help generate heat in the body. This makes it ideal for consumption in winter as it helps keep the body warm. Making it is not difficult. Bajra flour needs to be kneaded into a dough with salt and water. Thick discs need to be rolled out and then cooked on a tava on both sides, just like a wheat paratha. 


Kalathappam is a unique rice cake from Kerala that is both sweet and savoury, typically cooked in a pan. Melt jaggery in water and mix with rice flour to form a batter. Heat ghee in a pan and sauté shallots, coconut pieces, and cumin seeds. Pour the batter into the pan and cook on low heat until set. Flip to cook the other side if necessary.