8 Indian Breads You’ve Probably Never Heard Of!

Cutting an interesting swathe of new flavours and textures, different from the ubiquitous trio of the naan, roomali roti and tandoori paratha are a few Indian breads you’ve probably never heard of thus far. Leave alone having had the pleasure of savouring them! 

It’s no surprise that India’s diverse culinary landscape is a treasure trove of lesser-known breads, each with its own unique history and regional significance. The following eight breads we’ve curated here are not just quotidian staples in the places of their provenance, but reflections of the rich cultural fabric and culinary syncretism of India. Each waiting to be celebrated, one bite at a time...

Khambir From Ladakh 

A dense, whole wheat fermented bread with a thick, crackling crust and an unexpectedly soft, airy inside, khambir has been a staple in Ladakh for generations. Cooked on yamangs (hot slate stone), it has a rich, tangy depth of flavour and hearty texture that make it a bread built for the mountains. Here, khambir is served in ways both familiar and new. Often paired with apricot jam, a local butter called khakla, and gurgur cha (butter tea) in its most traditional form. Shared around a fire, khambir remains what it has always been—the scent of Ladakhi Sunday mornings, rich and inviting, carrying the comfort of home...

Best place to try: Tsas by Dolkhar in Leh, Ladakh.

Katreache, Kankon And Botaa From Goa

It’s certainly for good reason that Goans are affectionately bestowed with the “Pao” moniker! For, this south-western Indian state with a vibrant Portuguese colonial influenced food repertoire serves up a veritable smorgasbord of interesting and unique bread varieties. While we’re all too familiar by now with the alliterative and ubiquitous pao and poie iterations of whole wheat-based oven-baked breads, there are a few other very interesting varieties. It’s pertinent to note here that most seem to be named for their distinctive shape, and each eaten at a different times of the day. Called katreache for the fact that a pair of scissors (kator in Konkani) is used to snip its sides into butterfly-like wings—as it is left to prove before being baked in a wood-fired oven—this bread is a breakfast staple throughout Goa. Similarly, kankon, the thin bagel-like bread, is named after a lady's bangle also called ‘kankon’ in Konkani. Only this one is a firm tea time favourite snack, often slathered with a sweet mango preserve called mangaad. Shaped like a thick finger (or boat in Konkani), botaa is a bread stick-adjacent crisp bread that’s dipped into bowls of soup like the Indo-Portuguese duo of the green, collard green-based caldo verde and the thick, creamy chicken soup called caldo de galinha. Interestingly, botaa sticks are traditionally given as a first solid snack to teething babies to munch upon with their gums.

Best place to try: Caravela at the Taj Holiday Village Resort and Spa in Candolim, Goa.

Radhabhallabhi Luchi From West Bengal 

This iteration of a standard Bengali luchi is one that is rich in flavour and tradition that very few non-Bengalis are privy to. This deep-fried, stuffed bread dates back to Bengal’s royal kitchens, where it was served during festive occasions. Made from refined flour, it’s filled with a spiced urad dal paste, lending a savoury depth to its taste. Golden and fluffy, it’s best enjoyed with cholar dal—Bengal gram lentils simmered with coconut and spices. Often a star at weddings and pujas, the Radhabhallabhi luchi is a true emissary of Bengal’s soulful culinary heritage.

Best place to try: Taftoon in Mumbai 

Mangalore Buns From Karnataka 

These sweet, fluffy, deep-fried puris originating from Karnataka’s coastal region are one of those breads that expertly traverse the world of sweet and savoury. Made with overripe bananas, whole wheat flour, and a hint of cumin, they’re deep-fried to a golden puff. Traditionally, a breakfast item, they’re served with spicy coconut chutney or sambar. Their unique sweetness makes them both comforting and more-ish to behold.

Best place to try: Bamboo Buzz at Timbertales Luxury Resort in Coorg, Karnataka.

Malera Roti From Himachal Pradesh 

Though it may be a very popular flatbread that can be found in almost every household (made on open chullahs) across the different districts of Himachal Pradesh, the malera roti has sadly not yet fully infiltrated the mainstream Indian restaurant’s assorted bread basket. This bread is made using the traditional sourdough culture called “malera” that gives the roti a spongy texture and delicate flavour. One can have this bread drizzled with lashings of melted ghee or to mop up a thin curry called “tari” locally.

Best place to try: Loya at The Taj Mahal Palace in Mumbai 

Sindhi Sai Thoom Jowar Jo Dhodha

Known simply as ‘dhodha’ or ‘doda’, this griddle-baked flatbread is a sorghum millet-based one that is commonly eaten in Sindhi homes across India. Generally topped with some chopped onion, tomato and green chilli, dhodha is served hot, anointed with melted ghee and best had with kali dal.

Best place to try: Ikk Panjab’s outposts in Delhi NCR and Chandigarh.