12 popular Indian breads and the dishes they taste best with

Few countries celebrate bread quite like India. Across its diverse regions, flatbreads take on countless forms. Some are cooked on a tawa, others baked in a tandoor, steamed, fermented or deep-fried. Made with wheat, millet, rice or maize, each bread reflects the climate, ingredients and culinary traditions of its place of origin.

Here's a guide to some of India's most popular breads and the dishes they pair best with.

Naan

Soft, pillowy and slightly chewy, naan is perhaps India's most recognisable bread. Traditionally baked in a tandoor, it develops a lightly charred exterior while remaining tender inside. Plain naan pairs beautifully with rich gravies such as butter chicken, dal makhani, paneer butter masala and mutton rogan josh. Garlic or butter naan works especially well with creamy North Indian curries.

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Kulcha

Often mistaken for naan, kulcha is denser and usually made without yeast. Amritsari kulcha, stuffed with spiced potatoes or paneer, is a meal in itself and is traditionally served with chole, pickles and yoghurt. Plain kulcha also complements spicy Punjabi curries.

Tandoori Roti

Made from whole wheat flour and baked directly against the walls of a tandoor, tandoori roti has a smoky flavour and hearty texture. It is a staple alongside robust dishes such as dal fry, chicken curry, mutton curry and mixed vegetable preparations.

Bakarkhani

Crisp, flaky and delicately layered, bakarkhani is one of India's most distinctive traditional breads. Believed to have evolved under Mughal influence, it remains a favourite in Kashmir, Lucknow, Hyderabad and Old Delhi. Slightly sweet and enriched with ghee, it pairs beautifully with slow-cooked dishes such as nihari, paya and korma, though many also enjoy it on its own with kahwa or evening tea.

Laccha Paratha

Known for its delicate, flaky layers, laccha paratha is made by repeatedly folding dough before cooking it with ghee or oil. The crisp exterior and buttery texture make it ideal for rich gravies like korma, paneer lababdar, butter chicken and kebabs.

Missi Roti

A specialty from Punjab and Rajasthan, missi roti combines whole wheat flour with gram flour (besan), giving it a nutty flavour and earthy aroma. It pairs wonderfully with sarson ka saag, yoghurt, pickles and lightly spiced vegetable curries.

Sheermal

Soft, slightly sweet and flavoured with saffron, sheermal traces its roots to Persian culinary traditions and became a staple in the royal kitchens of Lucknow and Hyderabad. Its rich texture pairs beautifully with Mughlai favourites such as nihari, korma and qorma, making it a popular accompaniment during festive meals.

Makki ki Roti

Prepared using maize flour, makki ki roti is synonymous with North Indian winters. Its slightly crumbly texture is best enjoyed with sarson ka saag, a generous dollop of white butter and jaggery on the side.

Bhakri

Popular across Maharashtra, Gujarat and Karnataka, bhakri is a rustic flatbread made from flours such as jowar, bajra or rice. Thick and filling, it is commonly served with spicy vegetable curries, pithla, thecha or garlic chutney.

Appam

With its lace-like edges and soft, fluffy centre, appam is one of Kerala's most beloved breads. Made from fermented rice batter and coconut, it is traditionally served with vegetable stew, chicken stew, egg curry or Kerala-style fish curry.

Roomali Roti

Thin enough to resemble a handkerchief, roomali roti is stretched and cooked quickly over an inverted hot griddle. Its soft, foldable texture makes it perfect for wrapping around kebabs, tikkas and Mughlai gravies.

Puri

Deep-fried until puffed and golden, puri is a festive favourite across India. It is traditionally enjoyed with aloo sabzi, chole, shrikhand, halwa or kheer, depending on the region and occasion.