Translations:Flatbread/13/en

South Asia

Indian naan served with paneer butter masala

• Aloo paratha (India and Pakistan)
• Akki rotti (India)
• Appam (India): pancake made from fermented rice batter and coconut milk
• Bakarkhani (Bangladesh)
• Bhakri (India): made with water and millet flour
• Bhatura (Indian subcontinent): made with white flour, yogurt, ghee (or oil), and yeast
• Chapati (Indian subcontinent): made from atta flour (whole grain durum wheat), water
• Chili parotha (India)
• Chikkolee (India)
• Dhebra (India)
• Dosa (India): batter made from rice and black gram fried on a griddle
• Gobi paratha (India and Pakistan)
• Jolada rotti (India)
• Kalai roti (Bangladesh)
• Kaak (Pakistan)
• Kachori (Indian subcontinent)
• Kothu parotta (India)
• Kulcha (Indian subcontinent)
• Luchi (India and Bangladesh): fine maida flour with water and a spoonful of ghee
• Makki di roti (India and Pakistan)
• Mughlai paratha (India and Bangladesh)
• Naan (Indian subcontinent and Central Asia): leavened with yeast, unlike Roti bread
• Paratha (Indian subcontinent)
• Parotta (India and Sri Lanka)
• Pathiri (India): is a traditional roti that originated from Malabar cuisine.
• Pesarattu (India): pancake made from green gram (Mung) batter
• Phulka (Indian subcontinent): made from whole wheat flour, water and salt. It is like a baked variety of Puri.
• Poli (India): made from whole wheat flour, water and salt. It is folded and layered round flat bread.
• Pol roti (Sri Lanka): made from scraped coconut and wheat or kurakkan flour, with green chillis and onion
• Puri (Indian subcontinent): prepared from dough of atta and salt
• Ragi rotti (India and Sri Lanka)
• Roast paan (Sri Lanka): bread mixture baked in a flat mold, producing, literally, a 'flat' bread.
• Roti (Indian subcontinent)
• Rumali roti (Indian subcontinent)
• Sheermal (Indian subcontinent and Iran)
• Taftan (Indian subcontinent and Iran)