7 breads to try beyond Bhaturas and Parathas.

Bajre ki roti, a traditional Indian flatbread made from pearl millet flour, is popular in North India for its denser texture and nutty flavor.

Kalathappam is a sweetened rice cake from Kerala, made with rice flour, coconut milk, jaggery or sugar, cooked until crispy outside and fluffy inside.

Dhapate is a traditional Maharashtrian flatbread made from a blend of jowar, bajra, wheat, and besan flours, spiced with cumin, coriander, and turmeric.

Siddu is a steamed bread from Himachal Pradesh filled with sweetened khoya, nuts, and flavored with cardamom, enjoyed during festivals and special occasions.

Bhakri is a traditional Indian flatbread made from jowar, bajra, or wheat flour, cooked on a griddle and served with vegetables, curries, or chutneys.

Bakarkhani, a sweet, layered flatbread from Bangladesh and India, made with flour, ghee, milk, sugar, and spices, is baked until golden brown.

Pathiri, a thin South Indian flatbread from Kerala, made with rice or wheat flour, served with curries or coconut-based dishes, popular during festive occasions.