1. BREADS IN
INDIA

2. BREADS in india
Indian cuisine has a vibrant assortment of delicious traditional flat breads.
Different states of India have their own ingredients and style of baking breads, creating several types, shapes, sizes and textures served throughout India. 
The traditional food of India has been widely appreciated for its fabulous use of herbs and spices.

3. Breads are an integral part of traditional Indian home-cooked meal.
They are a staple food prepared from a dough of flour and water.
Right from breakfast to dinner, there are various kinds Indian breads that spruce up regular meal time.

4. Types of Breads in INDIA
India is a vast country and is known for its unity in diversity. Different kinds of breads are eaten in different states of India, some as staple food while others are made on special occasions.
North India
West India
East India
South India
Roti
Poori
Paratha
Kulcha
Naan
Makki di Roti
Puran Poli
Khakhra
Thalipeeth
Baati
Luchi
Pitha
Paṭi shapta
Mug pakon
Pathiri
Parotta
Jolada Rotti
Sheermal

5. Most Common Bread in INDIA
ROTI
Roti is a flatbread originating from the Indian subcontinent, made from wholemeal flour, traditionally known as atta, that originated and is consumed in India.
The beauty of roti’s is that they can be eaten with anything.

6. SPECIAL BREADS IN INDIA
POORI
Poori  is a very popular Indian fried bread made from whole wheat flour and are usually served with a side potato dish and pickle.
Crisp, golden and soft pooris are prepared and relished by all on festivals and special celebrations in India.

7. PARATHA
Paratha is a flat, thick piece of unleavened bread fried on a griddle.
Parathas come in two primary forms: plain or stuffed. 
They are famous in North India and served with butter, pickle and yogurt.

8. KULCHA Kulcha is a type of leavened bread .
Kulcha is a typical recipe from Punjab.
Amritsari kulchas are famous all over country.

9. NAAN
Naan is an Indian yeast-leavened bread, traditionally baked in a clay oven called a tandoor.
It is served hot and brushed with ghee or butter.

10. MAKKI DI ROTI
Makki di roti is a flat, unleavened bread made from corn flour, primarily eaten in Punjab region of India.
It is generally made during winter and is perhaps best known when accompanied with saag.

11. PURAN POLI
Puran poli is a popular recipe made during Ganesh Chaturthi, a festival celebrated in state of Maharashtra.
It is stuffed with a sweet filling made from skinned split bengal gram /chana dal and jaggery.
Sweet filling is puran and bread is called as poli.

12. THALIPEETH
Thalipeeth is a type of multi-grain bread popular in Western India.
It is a special dish from state of Maharashtra.
The dough is prepared from a special flour made from roasted tapioca, Rajgira, coriander seeds, cumin seeds, wheat, and rice.

13. KHAKHRA
Khakhra is a thin cracker common in the Gujarat state of west India.
It is made from wheat flour, spices and oil.
It is served usually during breakfast. 

14. BAATI
Baati is a hard, unleavened bread cooked in state of Rajasthan, and in some parts of state of Madhya Pradesh and Gujarat.
Baati is always eaten with dal.

15. LUCHI Luchi is a deep-fried flatbread made of all purpose flour.
It is prepared in states of Bengal, Assam, Odisha and other parts of Eastern India.

16. PATHIRI Pathiri is a soft chapati like bread made of rice flour.
It is part of the local cuisine of coastal Malabar region in Southern India.

17. PAROTTA
 Parotta is a layered flatbread made from all purpose flour, from the culinary tradition of southern India.
Parottas are usually available as street food and  also served at weddings, religious festivals and feasts.

18. JOLADA ROTTI
Jolada rotti is an unleavened Indian bread made out of jowar, originating from state of North Karnataka. 
It is coarser than a roti.
It can be either soft or hard in texture.

19. SHEERMAL
Sheermal is a saffron-flavored traditional flatbread made in India.
It is one of the special preparation of the cities of Lucknow and Hyderabad in India.

20. Recipe of roti
Chapati Ingredients :
Whole wheat flour – 2 cups
Oil – ½ tsp
Water – ¾ cup
Preparation Time ->20 minutes
Serves >
Take some Whole wheat flour .If you cannot obtain this, use all purpose baking flour.
Using water and oil, slowly mix the flour. Eventually, a dough will be formed. Keep mixing until the dough is soft. Cover with clear film and leave aside for minutes to rest.

21. Divide the dough into 8-10 equal portions.
Roll out each piece to a circle on a well floured surface.
Place the tava (chapatti griddle) or a heavy frying pan over a high heat. When steam rises from it, lower the heat to medium and add the first chapatti to the pan.

22. When the chapatti begins to bubble, turn it over
When the chapatti begins to bubble, turn it over. Press down with a clean dish towel or a flat spoon and turn once again.
Remove the cooked chapatti from the pan and keep warm in a piece of foil.

23. India is a vast country with people from various religions, casts and beliefs. There are many kinds of food items prepared and eaten all around the country.In-spite of presence of immense differences we Indians believe in Unity in Diversity and relish the varieties of breads from all over the country.