Sachin Sharma
Dec 27, 2025
Roti is the most basic and widely eaten Indian bread made with whole wheat flour. Cooked on a hot tawa, it is soft, light, and perfect for daily meals. Learning roti teaches you the foundation of Indian bread-making.
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Often confused with roti, chapati is rolled thinner and cooked without oil. It puffs up beautifully when done right, making it a skill worth mastering. Chapati is a staple in many Indian households.
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Paratha is a flaky, pan-fried Indian bread that can be plain or stuffed. Making paratha requires patience and technique to get those crisp layers. It is a popular breakfast and comfort food across India.
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Naan is a soft, leavened bread traditionally cooked in a tandoor. Learning to make naan at home gives you restaurant-style results without special equipment. It pairs perfectly with rich gravies and curries.
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Kulcha is similar to naan but often has a slightly crisp texture. It is commonly stuffed with potatoes, onions, or paneer. Mastering kulcha adds variety to your Indian bread skills.
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Bhatura is a deep-fried, fluffy Indian bread best known with chole. It requires fermentation, making it a great bread to learn for special occasions. The golden puff is always rewarding.
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Poori is a deep-fried bread that puffs up dramatically when cooked correctly. It is often served during festivals and celebrations. Learning poori helps you master frying techniques in Indian cooking.
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Makki ki roti is a rustic bread made from corn flour, popular in North India. It is slightly tricky to shape but full of earthy flavor. This bread is traditionally enjoyed with sarson ka saag.
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Appam is a fermented rice bread with a soft center and crisp edges. Popular in South India, it requires a unique batter and pan. Making appam teaches the art of fermentation and texture balance.
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Luchi is a Bengali-style deep-fried bread made with refined flour. It is lighter and crisper than poori. Learning luchi introduces you to regional variations of Indian breads.
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