Types of Indian Flatbread (Rotis) Across India

Country or State of Origin: Maharashtra, India

What is Puran Poli?

Puran poli is an Indian sweet flatbread that is popular in South India and the state of Maharashtra. It’s stuffed with a sweet lentil stuffing (puran). The ingredients for the stuffing vary from region to region.

Best Enjoyed With: Warm or room temperature, with katachi amti (a thin spicy dal), batata bhaji (potato dish), saffron-flavored milk, or just ghee. 

Origin: One of the earliest mentions of puran poli can be found in the text Manasollasa, written by Someshvara. He was a king who ruled Bidar, near modern-day Hyderabad, in the 12th century. An early recipe is also recorded in the 14th century Telugu encyclopedia Manucharitra, which was assembled by the poet Allasani Peddanna. 

Fun Fact: Cousins of puran poli include puran puri or vedmi in Gujarat, holige or obbattu in Karnataka, and bobbattu or baksham in Andhra Pradesh.

Thepla

Country or State of Origin: Gujarat, India

What is Thepla?

Thepla is an unleavened flatbread made with wheat flour, yogurt, and spices, cooked on a tawa. You can make thepla with Methi (Fenugreek) and Dudhi (bottle gourd) if you wish.

Best Enjoyed With: Yogurt, chhotela bateta (dry potato dish), and chhundo (sweet mango pickle) 

Origin: The mythology behind the invention of thepla is that it was made to sustain travelling Gujarati merchants who found it tough to find vegetarian food during their journeys. 

Fun Fact: While methi theplas are the most popular, theplas are also made with dudhi (bottle gourd), bajra (pearl millet), besan (gram flour), and more!

Country or State of Origin: Western India

What is Bhakri?

Bhakri is a coarse flatbread made using a dough of millet-based flours like jowar or bajra flour. They are cooked on a tawa.

Best Enjoyed With: Hot or room temperature, with a variety of accompaniments depending on the region. Yogurt, pithla (gram flour porridge), thecha (a type of chutney), pickles, baingan bharta (mashed roasted eggplant dish), sev bhaji (deep-fried chickpea strands in a spicy curry), green leafy preparations, or even just a chili and raw onion. 

Origin: Not much is known about the origin of bhakri. However, in the aftermath of the Green Revolution, landowning castes began to cultivate cash crops like rice and wheat, while the cultivation and consumption of millets were left to Dalit and Bahujan peoples.

As such, bhakris are considered a staple in their households, offering farmworkers sustenance for long, difficult workdays. 

Fun Fact: Bhakris can be made without oil!

Poee

Country or State of Origin: Goa, India

What is Poee?

A bread made using half-maida (all-purpose flour) and half-whole wheat flour, poee is round, soft, and has a pocket. The dough is fermented for two days, after which it is rolled into a ball, flattened, and baked in a wood-fired oven.

Best Enjoyed With: At breakfast, lunch, or dinner, whether to mop up Goan gravy dishes, accompany dry savory foods, or even stuffed with sausages! 

Origin: Poee-making is considered the craft of traditional bakers called poders, passed on from generation to generation. Considered a product of the Portuguese colonization of Goa, the fermentation process originally utilized toddy, the local coconut palm wine, which, over the centuries, through commercialization, has been replaced by regular yeast. 

Fun Fact: A popular home meal in Goan households is ross poee. It includes omelette, xacuti, and poee.

Taftan

Country or State of Origin: North-West India

What is Taftan?

Taftan is leavened bread, made from a dough of flour, milk, yogurt, and eggs, and then baked in a tandoor (clay oven) till golden brown. Saffron and cardamom are used as flavorings. 

Best Enjoyed With: Hot and fresh, topped with poppy seeds, and served alongside Persian dishes or gravies. Its slight sweetness makes it a great accompaniment to spicy food. 

Origin: The root of ‘taftoon’ is in the Persian word ‘tafan’, which translates to heating, burning, or kindling. The study of Iranian epics like Shahname has revealed that the word ‘taftan’ has been in use for centuries. In that time, the bread has travelled from Persia via Pakistan (where it is also popular!) to India. 

Fun Fact: Taftan is considered an aristocratic bread due to the richness and cost of its ingredients!

Bajra Roti

Country or State of Origin: Rajasthan and Western India

What is Bajra Roti?

Bajra roti is a dense, earthy flatbread made from pearl millet flour. It is a staple in arid regions where wheat is harder to grow. This factor makes it one of the most resilient types of Indian flatbread.

Best Enjoyed With: Garlic chutney, ker sangri, yogurt, or a dollop of white butter.

Origin: Bajra roti developed in desert climates where millet thrived. It provided long-lasting energy for people working in extreme heat.

Fun Fact: Because it is gluten-free by nature, bajra roti is often chosen for modern healthy diets. You can try making it at home using this bajra roti recipe.

Jowar Roti

Country or State of Origin: Maharashtra and Western India

What is Jowar Roti?

Jowar roti is a soft yet sturdy flatbread made from sorghum flour. It is naturally gluten-free and widely consumed in rural households.

Best Enjoyed With: Pithla, spicy curries, green leafy sabzis, or chutneys.

Origin: Jowar has been cultivated in India for centuries. The roti became a daily staple due to its ability to sustain energy during physically demanding work.

Fun Fact: Jowar rotis are traditionally patted by hand instead of rolled. For a step-by-step guide, explore this jowar roti recipe.

Country or State Of Origin: All Over India, but Most Popular in the North

What is a Chapati?

An unleavened flatbread made with a soft dough of wheat flour and water, cooked on a tawa on both sides. In certain parts of the country, chapati is half-cooked on the tawa and then puffed up directly over a flame. 

Best Enjoyed With: Hot and freshly made, with almost anything, vegetable dishes, gravies, curries, sweet accompaniments like aamras (pureed mango dessert) or shrikhand, or even jam! 

Origin: Invented in the subcontinent, chapati has since travelled all over the world, eaten as a daily staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, the Middle East, and even as far as the Caribbean. 

Fun Fact:Chapati has different names all over the world, including roti, rotli, phulka, chapo, and roshi!

Country or State of Origin: All Over North India

What is a Naan?

Naan is an oven-baked or tawa-fried flatbread using fermented dough. 

Best Enjoyed With: Mughal and North frontier cuisine, including keema, kebabs, rich, aromatic gravies, and more. 

Origin: When yeast first arrived in India from Egypt, naan was invented through experimentation using indigenous clay ovens, aka tandoors, to serve up the flaky, golden flatbread. The Indo-Persian poet Amir Kushrao was the first to mention naan in his notes, a record that dates back to 1300 BCE! 

Fun Fact: Because of the kneading process and the use of fermented dough, naan was a delicacy enjoyed primarily by royals, nobility, and the rich. 

Khamiri Roti

Country or State of Origin: Delhi, India

What is Khamiri Roti?

Khamiri roti is a leavened flatbread that owes its spongy, chewy texture to yeast. Traditionally baked in a tandoor (clay oven), it is known for its smoky, tangy flavor, almost like an Indian version of sourdough. 

Best Enjoyed With: Mughlai dishes like kebabs, tikkas, korma, mutton nihari, and bhuna kheema. 

Origin: Khamiri roti dates back to the Mughal period of Indian history. Considered a staple of that era, making this flatbread was initially the traditional occupation of two communities. Those were the Naan Bais and Bhatiyaras.

Today, it is mostly found in the streets of Old Delhi. It’s a regularly consumed flatbread in Muslim households across the city. 

Fun Fact: While the Bhatiyara community has all but faded into obscurity, Naan Bais still make and sell Khamiri roti alongside several Mughal flatbreads like laal roti, doodh cheeni ki roti, parat-daar paratha, and kulcha.

Country or State of Origin: North India

What is Missi Roti?

Missi roti is a wholesome flatbread made using a mix of wheat flour and gram flour (besan), often spiced with onions, cumin, and green chilies. It is one of the more filling types of Indian flatbread commonly eaten in North Indian homes.

Best Enjoyed With: Yellow dal, boondi raita, fresh butter, or spicy vegetable sabzis.

Origin: Missi roti emerged as a nutritious everyday bread, combining protein-rich besan with wheat flour.

Fun Fact: Because it is non-fermented, missi roti cooks faster than many other types of Indian flatbread.

Country or State of Origin: Punjab, India

What is Makki ki Roti?

Makki ki roti is a traditional flatbread made from maize flour, known for its rustic texture and earthy flavor. It is one of the most iconic types of Indian flatbread, especially during winter.

Best Enjoyed With: Sarson da saag, white butter, jaggery, or a glass of buttermilk.

Origin: This roti has deep roots in Punjabi agrarian culture, where corn was widely cultivated during colder months.

Fun Fact: Makki ki roti is usually hand-patted instead of rolled due to the absence of gluten. Learn the traditional method in this Makki Roti Recipe.

Country or State of Origin: North India

What is Besan Roti?

Besan roti is a dense and protein-rich flatbread made primarily with gram flour, sometimes blended with spices or herbs. Among the types of Indian flatbread, it is known for its nutty taste and satisfying bite.

Best Enjoyed With: Curd, pickle, onion salad, or light vegetable curries.

Origin: Besan roti became popular as a nourishing option during times when wheat was scarce or expensive.

Fun Fact:Besan rotis stay soft longer than wheat rotis, making them travel-friendly.

Barley Roti (Jau Roti)

Country or State of Origin: North India

What is Barley Roti?

Barley roti, also called jau roti, is made using barley flour and has a slightly chewy texture. It stands out among different types of Indian flatbread for its mild flavor and health-focused appeal.

Best Enjoyed With: Light dals, yogurt-based curries, or simple vegetable dishes.

Origin: Traditionally eaten in rural North India, barley roti was valued for its cooling properties and long-lasting energy.

Fun Fact: Barley rotis are often recommended in balanced diets due to their fiber content. Try making it at home with this barley Roti Recipe.

Luchi

Country or State of Origin: Bengal, India

What is Luchi?

Luchi is a deep-fried flatbread made with maida (all-purpose flour). 

Best Enjoyed With: Aloor dum (curry-based potato dish), kosha mangsho (gravy-based goat meat dish), jhola gud (liquid date palm jaggery), and more. 

Origin of Luchi: Not much is known about the invention of the luchi. But it is a much-expounded flatbread in eastern India. Litterateurs and writers have, over the last two centuries, waxed eloquent on its moon-like form or written about its role as a marker for socioeconomic differences. 

Fun Fact: Because it took premium ingredients like ghee and maida to make a luchi, it is considered a flatbread for the affluent.

Kemenya Roti

Country or State of Origin: Nagaland, India

What is Kemenya Roti?

Kemenya roti is an unfermented flatbread made of sticky rice dough flattened between the palms and deep-fried until golden brown. It is made either crispy or soft and chewy based on preference. 

Best Enjoyed With: Dusted with powdered sugar. 

Origin: There is not much by way of recorded history when it comes to this Naga delicacy. However, it is considered a staple during tea time. 

Fun Fact: This flatbread is often prepared in advance and sold in local markets in Nagaland!

Janta Roti

Country or State of Origin: Odisha, India

What is Janta Roti?

A flatbread made using a dough of flour cooked in milk or water until sticky. Once this dough cools down, it is kneaded, balled, flattened, and then fried, baked, or steamed. 

Best Enjoyed With: Warm, with dalma (daal made of split chickpeas, raw papaya and vegetables), santula (curry made of potatoes, raw papaya and eggplants cooked in raw milk), paaya (goat legs soup) or a vegetable stew. 

Origin: Not much is known about the origin of janta roti. However, because it is made using a precooked dough, janta roti ends up being double-cooked. This makes it a preferred flatbread for very young children and the elderly, as it is easy to chew and digest. 

Fun Fact: Although rice is a staple in Odisha, janta roti is a well-known recipe passed down from generation to generation!

Arsa

Country or State of Origin: Jharkhand, India

What is Arsa?

Arsa is a sweet fried bread made with a dough of powdered rice and jaggery syrup, which is then deep-fried. Alternatively, sugar syrup can be used as well. 

Best Enjoyed With: On its own, hot and fresh! 

Origin: Not much is known about the origin of arsa. However, it's a traditional Christmas bread of the indigenous tribal peoples of Jharkhand. 

Fun Fact: Dry fruits, coconut, and sesame seeds are common additions to the dough.

Appam

Country or State of Origin: South India, India

What is Appam?

Appam pancake made with fermented rice batter and coconut milk. It is crisp around the edges and has a soft center. The rice batter used to make appams is fermented overnight or for at least 8 hours, until it's light and airy. 

Best Enjoyed With: Spicy condiments, egg, seafood, and meat curries, and stew. 

Origin: An early record of appam can be found in Perumponuru, a 2nd century CE poem in the Tamil language. There is also speculation that it might have Jewish origins! 

Fun Fact: Variations of the appam exist in Indonesian and Burmese cuisines!

Parotta

Country or State of Origin: Kerala, India

What is Parotta?

Paroata is a layered flatbread made with a dough of maida (all-purpose flour) that is kneaded and beaten into thin layers. These layers are then used to form a ball that is flattened and cooked in a pan. 

Best Enjoyed With: Hot and freshly made, with almost anything like vegetable dishes, gravies, curries, and more. However, in Kerala, beef fry and parotta are considered a classic combination! 

Origin: Invented in Sri Lanka, the parotta journeyed to India via Sri Lankan Tamilian migrant workers as the Veeshu or Ceylon Porotta. From the coast of Tamil Nadu, it made its way to Kerala, where, rebranded as the Malabar parotta, it has become an iconic flatbread. 

Fun Fact: Various iterations of it have cropped up across the southern half of the country, from kothu parotta of Madurai to Tuticorin’s coin parotta to the mutton-stuffed, egg-washed Ceylone parotta!

Rumali Roti

Country or State of Origin: Deccan, India

What is Rumali Roti?

Rumali roti is a thin flatbread made using dough of maida (all-purpose flour) and wheat flour, cooked on the convex side of a karahi (a wide, circular cooking pot). 

Best Enjoyed With: Hot and freshly made, with Awadhi, Mughlai, and tandoori dishes. 

Origin: Invented in the Deccan region of India, during the Mughal period, when royal chefs would use it to wipe excess oil off food or fold it to be served as a table napkin for the kings. Paasti or paosti chappatai is a larger version of this flatbread made in the Pakistani regions of Bannu and Waziristan. 

Fun Fact: Legend has it that rumali roti is such a finely-crafted flatbread that it can pass through a finger ring!

Country or State of Origin:Karnataka, India

What is Ragi Roti?

Ragi roti is a nutritious flatbread made using finger millet flour, onions, green chilies, and herbs. Among the types of Indian flatbread, it stands out for its dense texture and earthy flavor.

Best Enjoyed With: Fresh coconut chutney, vegetable curries, or a dollop of homemade butter.

Origin:Ragi roti has long been a staple in rural Karnataka, where finger millet is widely grown due to its resilience in dry climates.

Fun Fact: Unlike many other types of Indian flatbread, ragi roti is pressed by hand instead of rolled.

Country or State of Origin: Karnataka, India

What is Akki Roti?

Akki roti is a soft flatbread made from rice flour, mixed with onions, grated vegetables, and spices. Among the different types of Indian flatbread, it is the most comforting one, eaten as a breakfast or light meal in South India.

Best Enjoyed With: Coconut chutney, tomato chutney, curd, or spicy vegetable saaru.

Origin: This flatbread evolved in rice-growing regions of Karnataka, where rice flour was more accessible than wheat.

Fun Fact: Akki roti dough is usually patted directly onto a leaf or cloth before cooking. Learn the traditional method in this akki roti recipe.

Quinoa roti is made using quinoa flour or a quinoa-wheat blend. It has a slightly nutty taste and a soft texture when cooked right. This roti works well for people looking to increase protein without changing their meal structure.

Health Benefits:

• High in plant-based protein, which supports muscle health
• Rich in fiber, helping with digestion and fullness
• Naturally contains essential amino acids

Oats roti is a popular choice for breakfast and light meals. It has a mild flavor and pairs well with vegetables, curd, or light curries. Many people choose it as a wheat alternative.

Health Benefits:

• High in soluble fiber, which supports heart health
• Helps manage blood sugar levels
• Keeps you full for longer, aiding weight control

Keto roti is designed for low-carb and keto-friendly diets. It is usually made with almond flour, coconut flour, or seed-based blends. The texture is different from wheat roti, but it works well with rich gravies.

Health Benefits:

• Very low in carbohydrates
• Supports ketosis for keto diets
• High in healthy fats and fiber

Spinach roti blends fresh spinach into the dough, giving it a green color and mild, earthy taste. It is a simple way to add greens to everyday meals, especially for kids.

Health Benefits:

• Rich in iron and folate
• Contains antioxidants that support immunity
• Adds vitamins without changing the meal pattern

Gluten-free roti is made using flours like rice, jowar, bajra, or chickpea flour. It is suitable for people with gluten intolerance or sensitivity while still feeling familiar with the plate.

Health Benefits:

• Safe for gluten-sensitive diets
• Easier to digest for some people
• Can be nutrient-dense depending on flour choice

Multigrain roti combines flours like wheat, millet, oats, and pulses. It offers balanced nutrition and a slightly dense texture. This roti fits well into regular lunches and dinners.

Health Benefits:

• Provides a mix of fiber, protein, and minerals
• Supports steady energy release
• Better nutritional balance than single-grain rotis