By Shireen Jamooji
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.
These thin. soft puris are a favourite of Bengali cuisine and can be served for breakfast, lunch or dinner.
Made with wheat, gram or millet flour, theplas are a breakfast staple and packed with spices greens like methi.
This bun is made with wheat flour and a wheat bran exterior for added nutrition and is best paired with Goan choriz.
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A thin batter is made from coconut milk and rice flour, fermented and then tava fried to make these wafer thin breads.
Made with whole wheat flour and stuffed with spiced sattu or roasted chana dal this is usually eaten with chokha - a mashed potato mix
This unleavened dough is made with multiple flours, spices and herbs to form a healthy, thick bread.
A breakfast favourite with jam and pink noon chai, Girda is an everyday bread that's a staple of Kashmiri cuisine.
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