By Aditi Saraswat
October 16, 2026
Bread in India is not limited to wheat rotis or the fluffy naan. Across regions, home cooks make flatbreads using locally grown grains, from calcium-rich ragi to fibre-containing jowar, as well as rice flour. These breads show how regional kitchens adapt familiar staples to local ingredients and cooking practices. This World Bread Day, explore five Indian breads that are prepared without wheat, bringing distinct tastes, textures and nutritional variety to everyday meals.
Prepared with jowar flour, this rural flatbread adds fibre and is naturally gluten-free. The rice flour is kneaded with warm water, shaped by hand in place of a rolling pin and cooked on a hot tawa until the brown spots appear on both sides. It is served fresh with vegetables or dal.
A winter favourite in Punjab, makki ki roti is prepared with maize flour, which gives it a slightly coarse texture and earthy taste. As maize dough lacks the elasticity of wheat, pat it between the damp palms, cook gently on a hot tawa, and serve with sarson ka saag and a little ghee.
Prepared with finger millet flour, ragi roti has calcium, fibre and a unique earthy taste in every bite. Mix the flour with some hot water to help bind it, add salt, and pat it to make a thin round. Cook from the sides on a tawa and pair with coconut chutney or a vegetable curry for a hearty meal.
A staple from Karnataka, akki roti uses rice flour and is often mixed with chopped onions, green chillies, coriander and grated vegetables. These add-ons give the flatbread extra taste and texture. Mix everything into a soft dough, spread it by hand over a greased tawa, and then cook until crisp patches appear on both sides.
This Maharashtrian flatbread is loved for its spiced, multigrain dough, typically made with bhajani flour that has roasted grains and pulses. Onion, coriander, cumin and chilli add flavour to thalipeeth, whereas the flour mix offers variety beyond just a single grain. Pat the dough into a round, make small holes for even cooking, and then roast with a little oil until golden.