From Makki Ki Roti To Theple, Traditional

Indian Breads

Made From Different Atta Types

Quick Summary

Just like Bollywood and Bhangra aren’t the only music genres to come out of India, whole wheat flour isn’t the only flour being used to make Indian flatbreads. Because when it comes to Indian cooking, variety has always been the name of the game – be it in curries, stir-fries, sides, condiments, or the breads that complete any meal. Discover the different traditional Indian breads and the flour they use. 

Deep Dive

If you’ve ever had Indian food, you must have sampled the bread. From the soft phulkas popular in North Indian houses to the naans that restaurants serve with flair, you can find breads at every Indian table. Whether you’re scooping up curries with parathas or frying pooris to enjoy with spicy aloo mix, Indian breads are varied, scrumptious, and more than just a side. They’re the secret ingredient tying together meals. And the best part? They suit a wide range of diets, because different breads use different flours. From gluten-free options to protein-rich flours, you’ve got it all in the Indian flour arsenal. 

What’s An Indian Flatbread?

An Indian flatbread is a versatile bread — either unleavened (like roti/chapati, phulka, paratha, bhakri) or leavened (like naan, kulcha, bhatura) — made from different flours such as whole wheat (atta), refined wheat flour (maida), rice flour, or millet flours like bajra and jowar. These breads are typically cooked on a griddle (tawa), a clay oven (tandoor), or fried, depending on the style.

How is it made? 

While cooking methods vary — tandoor-baked, tawa-cooked, shallow-fried, deep-fried, or even steamed — the basic process remains similar. Flour is mixed with a liquid (usually water, sometimes milk or yoghurt), along with salt and optionally oil or ghee, then kneaded into a soft, pliable dough. After resting, the dough is shaped and cooked according to the bread type.

Traditional Indian Breads & The Atta They Use 

While the modern Indian bread has gone through the wellness trend and fusion wave, resulting in ragi dosas, blue cheese naan, and more innovative dishes, traditional Indian breads are also not short on variety.

Breads made from whole wheat flour

There are four common breads made from whole wheat flour– all unleavened. These are: 

• Phulkas/Chapati: Also known as roti, these are smaller in size than naan or paratha and usually circular in shape. Rolled dough is dusted with dry flour before being slow-cooked on a tawa. If it’s cooked on an open flame in the end and made to puff, it’s called a phulka. It’s a staple in Indian homes, especially in North and West India. 
• Paratha: Usually cooked with ghee or oil, paratha is a layered stuffed bread that is usually stuffed. Some common stuffings include spiced potatoes, grated cauliflower, and crumbled cottage cheese. The stuffing can vary from savoury to sweet items (like khoya). You can also enjoy a ‘plain paratha’ – layered, but not spiced or stuffed.
• Poori: Poori is a deep-fried, puffed bread usually served with a chickpea or aloo curry. It is considered to be richer than chapati and phulka and is often included in religious offerings and family celebrations. 
• Tandoori Roti: Another common flatbread, often served in North India, is tandoori roti. It’s similar to a chapati but cooked in a clay oven, which lends it a crispier texture. A tandoori roti may be brushed with ghee before serving. It tends to be bigger in size than a regular, tawa-cooked roti. 

You can also opt for whole wheat flour for specific digestion or dietary needs. For example, Aashirvaad Atta with Multigrains combines six grains in one pack: wheat, soya, chana, oat, maize, and psyllium husk. Consequently, you can meet your daily fibre goals to maintain your digestion without compromising on taste.

Breads made from all-purpose flour

The breads made from all-purpose flour (maida) are all leavened, i.e. risen with the use of yeast. Thus, more often than not, yoghurt is added to the mix when making the dough. Here are a few traditional Indian breads made from all-purpose flour: 

• Naan: Naan, cooked in a tandoor, often accompanies rich curries like dal makhani, paneer butter masala, butter chicken, and more. It has multiple types, but few are as popular as garlic naan (naan brushed generously with a butter and garlic mix). It has a chewy texture. 

• Kulcha: Kulcha, much like parathas, is usually stuffed. Cooked in a tandoor, it originated from Punjab, and Amritsar is still regarded as one of the best spots in the nation to try it. Usually served with a curry, butter or curd, kulcha has a soft and fluffy texture. 

• Parotta: A popular flatbread from South India, parotta is a visual feast with visible coils on the bread. It’s a multi-layered, flaky take on the typical paratha, usually cooked with ghee and served with curries. 

• Bhatura: Deep-fried, puffed breads with a slightly chewy texture, bhature are often served with spicy chole (chickpea mix), onions, and pickles. In North Delhi, especially Delhi, from street vendors to high-end restaurants, everyone has chole bhature on the menu. 

Luchi: Luchi, popular in Bengali, is quite similar to poori in shape and size but made from all-purpose flour rather than wheat. Some common accompaniments include aloo dum (potato curry), cholar dal (a chana dal with coconut and spices), begun bhaja (fried eggplant), or kosha mangsho (a spicy mutton curry).

Breads made from rice flour

Rice flour is commonly used in South Indian states. The breads can be leavened or unleavened.

• Akki roti: A Karnataka speciality made from rice flour, akki roti is thin, crisp on the edges, and often mixed with onions, herbs, and green chillies. It’s typically cooked on a tawa and served with coconut chutney.

• Appam: A soft and fluffy Kerala bread made from fermented rice batter, with lace-like crisp edges. Appam pairs perfectly with vegetable stew, egg curry, or coconut-based curries.

Other Traditional Breads

Apart from the breads that use aata, maida, or rice flour, other traditional breads also exist that cater to a wider diet. And no, these are not new to Indian cuisine. They’ve always been a part of the regional fare: 

• Thepla: A staple in Gujarati households, thepla is a spiced flatbread made using whole wheat flour, fenugreek leaves (methi), and a few everyday spices. Soft and thin, it makes for a great travel snack because it stays fresh for long. It’s commonly enjoyed with curd, pickle, or tea.

• Bhakri: Bhakri is a rustic flatbread from Maharashtra and parts of Karnataka, usually made with coarse flours like jowar (sorghum) or bajra (pearl millet). It has a hearty bite and pairs beautifully with spicy curries, thecha (a fiery chilli-garlic chutney), or even butter and jaggery.

• Bajra Roti: Popular across Rajasthan and Gujarat, bajra roti is made from pearl millet flour—naturally gluten-free, nutritious, and filling. It has a slightly earthy flavour and is often served with ghee on top, along with sarson ka saag, kadhi, or lentils. 

• Missi Roti: Made primarily from a blend of chickpea flour (besan) and whole wheat flour (atta), missi roti is seasoned with various spices and herbs. It is a popular staple in Punjab and Rajasthan and is distinct from a regular roti due to its unique ingredients and robust flavour profile. 

• Makki Roti: A winter favourite in Punjab, makki di roti is made using cornmeal (makki atta). It can be tricky to roll because of the lack of gluten, but the payoff is worth it—a warm, rustic roti with a unique grainy texture. It’s best enjoyed with a generous serving of butter and sarson ka saag.

You can also opt to use Aashirvaad atta with millets (made from traditional grains like Jowar, Bajra, Ragi, Quinoa and Navane) for higher nutrition, fibre, and digestive support. 

Flour, The Fairy Dust Of Cooking

Whether it’s thepla on a long road trip or miss roti at a dhaba, Indian flatbreads are the character actors of Indian cuisine. They elevate every dish, have loyal followers, and provide different benefits, textures, and tastes. A lot of it has got to do with the region of growth and the style of cooking. But the real magic is in the flour being used.