Indian cuisine features a diverse array of traditional flatbreads, each reflecting regional ingredients and baking styles. Common types include roti, poori, paratha, naan, and others, with variations like makki di roti and khakhra, which are significant in the culinary traditions of specific states. These breads are integral to Indian meals, enjoyed from breakfast to dinner, and celebrated for their use of herbs and spices.

2. BREADS in india
Indian cuisine has a vibrant assortment of delicious
traditional flat breads.
Different states of India have their own ingredients
and style of baking breads, creating several types,
shapes, sizes and textures served throughout India.
The traditional food of India has been widely
appreciated for its fabulous use of herbs and spices.

3. Breads are an integral part of traditional Indian
home-cooked meal.
They are a staple food prepared from
a dough of flour and water.
Right from breakfast to dinner, there
are various kinds Indian breads that spruce up
regular meal time.

4. Types of Breads in INDIA
 Roti
 Poori
 Paratha
 Kulcha
 Naan
 Makki di Roti
India is a vast country and is known for its unity in
diversity. Different kinds of breads are eaten in different
states of India, some as staple food while others are made
on special occasions.
 Luchi
 Pitha
 Paṭi shapta
 Mug pakon
North India West India
 Puran Poli
 Khakhra
 Thalipeeth
 Baati
East India South India
 Pathiri
 Parotta
 Jolada
Rotti
 Sheermal

5. Most Common Bread in INDIA
ROTI
Roti is a flatbread
originating from
the Indian subcontinent,
made from wholemeal
flour, traditionally known
as atta, that originated
and is consumed
in India.
The beauty of roti’s is
that they can be eaten
with anything.

6. SPECIAL BREADS IN INDIA
POORI
Poori is a very
popular Indian fried
bread made from whole
wheat flour and are
usually served with a
side potato dish and
pickle.
 Crisp, golden and
soft pooris are prepared
and relished by all on
festivals and special

7. PARATHA
 Paratha is a flat, thick
piece of unleavened
bread fried on a griddle.
 Parathas come in two
primary forms: plain or
stuffed.
 They are famous in North
India and served with
butter, pickle and yogurt.

8. KULCHA
 Kulcha is a type of
leavened bread .
 Kulcha is a
typical recipe from
Punjab.
 Amritsari kulchas are
famous all over
country.

9.  Naan is an Indian
yeast-leavened
bread, traditionally
baked in a clay oven
called a tandoor.
 It is served hot and
brushed
with ghee or butter.
NAAN

10. MAKKI DI ROTI
 Makki di roti is a
flat, unleavened
bread made from
corn flour, primarily
eaten in Punjab
region of India.
 It is generally made
during winter and is
perhaps best known
when accompanied
with saag.

11. PURAN POLI
 Puran poli is a popular
recipe made during
Ganesh Chaturthi, a
festival celebrated in state
of Maharashtra.
 It is stuffed with a sweet
filling made from skinned
split bengal gram /chana
dal and jaggery.
 Sweet filling is puran and
bread is called as poli.

12. THALIPEETH
 Thalipeeth is a type of
multi-grain bread
popular in Western
India.
 It is a special dish from
state of Maharashtra.
 The dough is prepared
from a special flour
made from roasted
tapioca, Rajgira,
coriander seeds, cumin
seeds, wheat, and rice.

13. KHAKHRA
 Khakhra is a thin cracker
common in the Gujarat
state of west India.
 It is made from wheat
flour, spices and oil.
 It is served usually
during breakfast.

14. BAATI
 Baati is a hard,
unleavened bread
cooked in state of
Rajasthan, and in
some parts of state
of Madhya Pradesh
and Gujarat.
 Baati is always eaten
with dal.

15. LUCHI
 Luchi is a deep-
fried flatbread made
of all purpose flour.
 It is prepared in states
of Bengal, Assam,
Odisha and other
parts of Eastern India.

16. PATHIRI
• Pathiri is a soft
chapati like bread
made of rice flour.
• It is part of the local
cuisine of coastal
Malabar region in
Southern India.

17. PAROTTA
 Parotta is a layered
flatbread made from
all purpose flour, from
the culinary tradition
of southern India.
 Parottas are usually
available as street food
and also served at
weddings, religious
festivals and feasts.

18. • Jolada rotti is an
unleavened Indian
bread made out of
jowar, originating from
state of North
Karnataka.
• It is coarser than a
roti.
• It can be either soft or
hard in texture.
JOLADA ROTTI

19. SHEERMAL
 Sheermal is a saffron-
flavored traditional
flatbread made in
India.
 It is one of the special
preparation of the
cities of Lucknow and
Hyderabad in India.

20. Recipe of roti
 Take some Whole wheat flour .If you
cannot obtain this, use all purpose
baking flour.
 Using water and oil, slowly mix the
flour. Eventually, a dough will be
formed. Keep mixing until the dough is
soft. Cover with clear film and leave
aside for 15-20 minutes to rest.
Preparation Time ->20 minutes
Serves -> 8 - 10
Chapati Ingredients :
Whole wheat flour – 2 cups
Oil – ½ tsp
Water – ¾ cup

21.  Divide the dough into 8-10 equal
portions.
 Roll out each piece to a circle on a
well floured surface.
 Place the tava (chapatti griddle) or a
heavy frying pan over a high heat.
When steam rises from it, lower the
heat to medium and add the first
chapatti to the pan.

22.  When the chapatti begins to bubble, turn it over.
Press down with a clean dish towel or a flat
spoon and turn once again.
 Remove the cooked chapatti from the pan and
keep warm in a piece of foil.

23. India is a vast
country with people
from various
religions, casts and
beliefs. There are
many kinds of food
items prepared and
eaten all around
the country.In-
spite of presence
of immense
differences we
Indians believe in
Unity in Diversity