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7 Regional Breads To Journey Around India

By Shireen Jamooji

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Indian meals are incomplete without a bread to soak it all up, but there's far more to explore beyond just roti and naan.  Here are 7 you should know.

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Luchi - West Bengal

These thin. soft puris are a favourite of Bengali cuisine and can be served for breakfast, lunch or dinner.

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Thepla - Gujarat

Made with wheat, gram or millet flour, theplas are a breakfast staple and packed with spices greens like methi.

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Poee - Goa

This bun is made with wheat flour and a wheat bran exterior for added nutrition and is best paired with Goan choriz.

Image Credits: narendrasnayak/Instagram

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Appam - Kerala

A thin batter is made from coconut milk and rice flour, fermented and then tava fried to make these wafer thin breads. 

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Litti - Bihar

Made with whole wheat flour and stuffed with spiced sattu or roasted chana dal this is usually eaten with chokha - a mashed potato mix

Thalipeeth – A pancake made of rice and gram flour

Thalipeeth - Maharashtra

This unleavened dough is made with multiple flours, spices and herbs to form a healthy, thick bread.

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Girda - Kashmir

A breakfast favourite with jam and pink noon chai, Girda is an everyday bread that's a staple of Kashmiri cuisine.

Image Credits: gaurangportrays/Instagram

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