From naans to parathas, flatbreads are an essential part of Indian everyday meals. Not surprising that so many Indian versions feature in the higher ranks of Taste Atlas' global bread listings.
This traditional Indian flatbread is one of the most beloved naan varieties. Made with flour, baking powder, salt, sugar, and dahi or yoghurt, it’s a delicious staple.
This traditional South Indian flatbread is commonly served as street food. It’s also enjoyed in Malaysia and Sri Lanka too. Made with oil or ghee, water, and refined flour known as maida, it stands out from parathas. It's Malaysian cousin Roti Canai also made it to the Taste Atlas list.
This flatbread is stuffed with potatoes, onions, cottage cheese, and spices. It’s typically garnished with coriander seeds, cilantro, and red chilly powder.
Known for its pleasantly chewy texture, naan is a popular flatbread with roots that trace it to India. The name comes from the Persian word for bread, and its earliest mention dates back to the 1300s in the writings of Indo-Persian poet Amir Kushrau.
With its golden-brown colour, flaky layers, paratha is a type of Indian bread typically enjoyed at breakfast. The name combines the words parat and atta, referring to the cooked, layered dough.
This north Indian deep-fried, leavened bread boasts a light, fluffy texture. The unique consistency is achieved by fermenting the dough for about an hour or so. Ingredients include flour, oil, baking powder (sometimes yeast instead), and yoghurt.
A version of naan, Aloo Naan is made with a mix of flour, yeast, salt, sugar, and dahi, and is stuffed with mashed potatoes, offering a tasty twist on the traditional naan.