Chapati – Most common bread made in urban homes, where a tandoor is not available. Chapatis are cooked over a flat or slightly convex dark colored pan known as 'tava'. Chapatis are made of whole-wheat flour and are thin and unleavened. Tortillas are probably the most common analogue to chapatis, though chapatis are slightly thicker. A variant, known as 'romali roti' (lit.'Handkerchief bread'), is very thin and very large.
Makkai ki roti, a yellowish golden colour chapati which is made with pure crushed corns.It is mostly served with traditional winter curry that is called "saag".
Kandahari Naan – Long, salty naan originating in Western Pakistan and commonly eaten with Peshawari Karahi or Chapli Kebab.
Kulcha – This is a type of naan usually eaten with chickpeas and potatoes and mostly popular in urban centers of Punjab.
Naan – In Urdu, the national language of Pakistan, the word Naan means bread. Unlike chapatis, naans are slightly thicker, typically leavened with yeast and mainly made with white flour. Some varieties like Roghani and Peshwari naan may also be sprinkled with sesame seeds. Naans are seldom, if ever, made at home since they require tandoor-based cooking and require prep work. Numerous varieties of plain, as well as stuffed naans are available throughout Pakistan and each region or city can have its own specialty. Naan is a versatile bread and is eaten with almost anything. For instance, 'saada naan' or 'plain naan' is often served with Siri-Payay (cow's head and trotters) or Nihari (slow cooked beef stew) for breakfast in many parts of the country.
Paratha – A flat, layered bread made with ghee or cooking oil and generally cooked on a 'tava'. However, a 'tandoor'-based version is also common in rural areas. Parathas are very similar to pastry dough. Parathas most likely originated in the Punjab, where a heavy breakfast of parathas with freshly churned butter and buttermilk was commonly consumed by the farmers to prepare themselves for the hard day of work ahead. However, parathas are now a common breakfast element across the country. Along with the plain layered version, many stuffed versions, such as 'Aloo ka Paratha' (Potato stuffed paratha), 'Mooli ka Paratha' (Radish stuffed paratha), and 'Qeemah ka Paratha' (Ground meat stuffed paratha) are popular.
Puri – This is a breakfast bread made of white flour and fried. Typically eaten with sweet semolina halwa or gravy (made out of chickpeas and potatoes). Puri is a fairly urban concept, not part of rural cuisine anywhere in Pakistan. However, Halwa Puri has now become a favored weekend or holiday breakfast in urban Pakistan, where it is sometimes sold in shift carts or in specialty breakfast shops.
Roghani Naan (lit.'Buttered Naan') – It is a preferred variety of Naan sprinkled with white sesame seeds and cooked with a small amount of oil.
Sindhi trikundo (triangular) ofrato.Ofrata: Sindhi paratha made with a lot of oil and ghee, a four corner Ofrato is called Chokundo, and three corner Ofrato is called Trikundo.
Busri: a special Sindhi and Saraiki sweet bread made of two Ofratas, crushed jaggery powder or sugar filled in, cooked with desi ghee and Makhan (butter).
Bajray ki Roti or Bajhar Mani: pearl millet bread made in rural areas, particularly in Punjab and Sindh in winters.
Sindhi Chawran ji mani, Sagg and Lasi.Chawaran ji Mani: rice flour bread made in Sindh, it is common in upper (north) Sindh.
Roti – This bread is extremely popular all over Pakistan. Tandoori rotis are baked in a tandoor, and are consumed with just about anything. In rural Pakistan, many houses have their own tandoors, while the ones without it use a communal one. In urban Pakistan, bread shops or "nanbai"/"tandoor" shops are fairly common and supply fresh, tandoor baked breads to household customers.
Sheermal – Saffron-flavored traditional flatbread. It is a festive bread prepared with milk ('sheer') and butter with added candied fruits. Sheermal is often a vital part of food served in marriages, along with taftan. It is often sweetened.
Taftan – This is a leavened flour bread with saffron and a small amount of cardamom powder, baked in a tandoor. The taftan made in Pakistan is slightly sweeter and richer than the one made in neighboring Iran.
