World Bread Day 2024: 7 regional Indian breads one must try

World Bread Day: Regional Indian breads Pic: iStock Mid-Day Lifestyle By Raaina Jain Published Oct 16, 2024 [{ "selector": ".imaoe-a", "duration": "1000ms", "fill": "forwards", "delay": "500ms", "keyframes": [ {"offset": 0, "transform": "translateX(-309px)", "opacity": "1"}, {"offset": 1, "transform": "translateX(0)", "opacity": "1"} ] }]

Baati A staple in Rajasthan, it is an unleavened bread, usually baked or roasted, and then dunked in ghee before consuming. Litti from Bihar is another similar bread. Pic: iStock [{ "selector": ".imaoe-a", "duration": "1000ms", "fill": "forwards", "delay": "500ms", "keyframes": [ {"offset": 0, "transform": "translateX(-309px)", "opacity": "1"}, {"offset": 1, "transform": "translateX(0)", "opacity": "1"} ] }]

Bhakri Bhakri is an unleavened flatbread made of millets like ragi, jowar or rice flour. It is most commonly eaten in Maharashtra. Pic: iStock [{ "selector": ".imaoe-a", "duration": "1000ms", "fill": "forwards", "delay": "500ms", "keyframes": [ {"offset": 0, "transform": "translateX(-309px)", "opacity": "1"}, {"offset": 1, "transform": "translateX(0)", "opacity": "1"} ] }]

Thaalipeeth It is a multi-grain bread typically included in Maharashtrian cuisine. Thaalipeeth makes for a spicy and savoury dish. Pic: iStock [{ "selector": ".imaoe-a", "duration": "1000ms", "fill": "forwards", "delay": "500ms", "keyframes": [ {"offset": 0, "transform": "translateX(-309px)", "opacity": "1"}, {"offset": 1, "transform": "translateX(0)", "opacity": "1"} ] }]

Kulcha Kulcha is a staple in Punjab and other parts of North India. It is made of maida and can also be stuffed with aloo, paneer, etc. Pic: iStock [{ "selector": ".imaoe-a", "duration": "1000ms", "fill": "forwards", "delay": "500ms", "keyframes": [ {"offset": 0, "transform": "translateX(-309px)", "opacity": "1"}, {"offset": 1, "transform": "translateX(0)", "opacity": "1"} ] }]

Appam Appam is a soft, flat, pancake-like bread prepared with fermented rice batter and coconut milk. It is most commonly eaten in Kerala. Pic: Pexels [{ "selector": ".imaoe-a", "duration": "1000ms", "fill": "forwards", "delay": "500ms", "keyframes": [ {"offset": 0, "transform": "translateX(-309px)", "opacity": "1"}, {"offset": 1, "transform": "translateX(0)", "opacity": "1"} ] }]

Sheermal With origins in Iran, Sheermal is a saffron-flavoured, mildly sweet flatbread which is a staple in Awadhi and Nizami cuisine. Pic: iStock [{ "selector": ".imaoe-a", "duration": "1000ms", "fill": "forwards", "delay": "500ms", "keyframes": [ {"offset": 0, "transform": "translateX(-309px)", "opacity": "1"}, {"offset": 1, "transform": "translateX(0)", "opacity": "1"} ] }]

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