There’s a funny thing about Indian restaurants: the moment you sit down, the waiter assumes you want naan. Butter naan, garlic naan, cheese naan… as if this one bread carries the whole subcontinent on its gluten-y shoulders. But anyone who has grown up in an Indian home knows the truth: naan is just a celebrity. The real stars – the versatile, the regional, the rustic, the festive Indian breads – live quietly in kitchens across the country. If naan is the headliner, these ten breads are the artists who deserved top billing long ago. Let’s give them their due.
10 Indian Breads That Need Your Attention Before That Naan
1. Kulcha
Amritsar treats kulcha almost like a religion, and honestly, it deserves that kind of loyalty. It’s made from a leavened maida dough just like naan, but the texture is gentler, more pillow-like than chewy. You’ll find it stuffed with potatoes, paneer, or onions, brushed with butter that melts instantly into its warm pockets, and partnered with a spicy, tangy chole that makes the entire plate feel like a hug. Naan may dominate menus, but kulcha is one of the Indian breads that dominates hearts, especially in Punjab.
2. Bhatura
If breads had personalities, bhatura would be the one making an entrance. It’s fermented, deep-fried, puffed like a balloon, and gloriously golden. This isn’t everyday food; this is “I deserve a treat” food. The classic chole bhature combo is practically a Delhi rite of passage. Crisp edges, a soft belly, and the slight tang from yoghurt in the dough, bhatura is magic without apology.
3. Laccha Paratha
Some breads aim for simplicity; laccha paratha clearly did not. It is one of the most traditional Indian breads ever and uses layer upon layer, folded, rolled, and folded again; it’s practically origami with ghee. When it hits the tawa and crisps up into spirals, it becomes the perfect companion to rich gravies. Tear it apart and you’ll understand why people swear by dhaba parathas: the mix of crispiness, softness, and buttery aroma feels engineered for satisfaction.
4. Bhakri / Jowar Roti
Jowar bhakri is one of those breads that city people often discover late and then wonder how they survived without it. Unlike wheat-based breads, this sorghum flour roti has a coarse and earthy texture that grounds you immediately. It’s wholesome, high in fibre, and deeply tied to the food culture of Maharashtra, Karnataka, and Gujarat. Paired with a simple thecha (spicy chilli-garlic chutney), bhakri proves that humble food can be unforgettable.
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5. Puri
Puri may look small, but it is one of the Indian breads that carries a lot of emotional weight; it smells of childhood Sunday breakfasts, temple prasad, wedding feasts or halwa-puri mornings. The unleavened whole-wheat dough turns into perfect little golden spheres the moment they hit hot oil. They’re crisp, soft, and ready to scoop up everything from aloo sabzi to chana to sheer enthusiasm. Few foods spark happiness as consistently as a plate of freshly puffed puris.
6. Sheermal
This saffron-infused, milk-enriched, slightly sweet bread traces its roots to the Mughal and Awadhi kitchens. The aroma alone feels luxurious. Imagine a lightly sweet, buttery flatbread with a delicate fragrance; now pair it with kebabs, nihari, or a rich gravy. Sheermal is proof that bread can be decadent without being heavy.
7. Puran Poli
A festival in Maharashtra is incomplete without the sweet star of all Indian breads, the Puran Poli. Puran Poli is a wheat dough stuffed with a fragrant filling of jaggery and chana dal. It’s roasted on a tawa with ghee, and the moment you tear into one, the filling almost melts with warmth. It’s comfort food, ritual food, and celebratory food, but above all, it’s a reminder that bread doesn’t always have to sit on the savoury side of the table.
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8. Parotta
Kerala’s parotta (and Tamil Nadu’s famous parotta stalls) built an entire street-food culture around this one bread. Made with refined flour and beaten, stretched, and swirled into thin layers, it cooks into a marvel of chewiness and flakiness. Watching a cook clap and fluff a hot parotta into layers is almost entertainment. Dip it into a spicy kurma or beef fry, and you know why this bread inspires loyalty.
9. Akki Rotti
Rice flour, onions, green chillies, coriander, simple ingredients, and big personality: this is Akki roti for you. Akki rotti is shaped by hand, sometimes flattened on banana leaves, and cooked until some parts are crisp while others stay soft. A dab of butter or a dollop of coconut chutney turns it into pure comfort. It’s gluten-free, flavourful, and rooted deeply in Karnataka homes, where no two recipes taste exactly the same.
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10. Thalipeeth
If multigrain bread had a desi ancestor, it would be thalipeeth. Made with bhajanee, a blend of roasted bajra, wheat, rice, chana, urad, and spices, this Maharashtrian flatbread holds crispiness and nutrition in every bite. Onions and herbs mixed into the dough give it layers of taste. A smear of ghee or curd on top? Magic.
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Naan will always have its place; we love it, we order it, and we tear it apart with pride. But India’s breadbasket is enormous, diverse, and full of stories that naan simply can’t tell. These ten breads carry the memory of homes, festivals, regions, ingredients, and generations. If anything deserves more hype, it’s the bread that shaped everyday India long before naan became globally famous. Next time you’re at a restaurant or scrolling through a delivery app, maybe skip the default. Try one of these. Let naan take a well-earned day off.
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