By Krati Purwar
July 15, 2025
You have not truly explored Indian cuisine unless you have paired the flatbreads with regional curries. From rumali roti to lachha paratha, this is your guide to dive a little deeper into doughs that yield the best flatbreads.
Fulka or roti is the most common flatbread consumed across India. Made with wheat flour, these are lightweight and consumed with dal and curries.
Whether you are eating chaat or a non-vegetarian curry, rumali roti, thin like a handkerchief, is a must-try. These are also lightweight.
Laccha paratha is the ultimate companion with chicken, mutton, and mushroom curries. You can also order flaky Malabar parotta.
In North India, kulcha is prepared with maida, and it is like a low-rise version of bread. It is enjoyed with tangy and spicy matar.
Made with fermented rice batter and coconut milk, appams are widely consumed in South India, especially in Kerala.
Thepala is India’s favourite travel food. Originating in Gujarat, it is a thin flatbread made of fenugreek leaves kneaded into a spiced wheat dough.
Tandoori and tawa naan are popular flatbreads available in Indian restaurants. It is relished with all kinds of curries and comes in a variety of flavours.