Kulcā is a type of leavened bread eaten in India, made from wheat flour. It is particularly popular in India and Pakistan, and is usually eaten with chole. Kulcha is a typical Punjabi recipe. Amritsar, a city in Punjab is famous for its Amritsari kulchas or Amritsari naan. Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy channa (chickpea curry)
Naan is a leavened, oven-baked flatbread found in the cuisines of West, Central and South Asia. Typically, it is served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling. Simply roll out add a layer of keema(mince) add another layer and then roll flat for a keema naan.
Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Andhra Pradesh, Karnataka, Tamil nadu, Kerala and Telangana. It is also popular in other parts of India, and other countries like Sri Lanka.
Patura are thick leavened fried Indian bread. Patura are often eaten with chole (chickpeas) and this combination of chole bhature is very tasty as well as popular all over india.
A paratha is a flatbread that originated in the north of the Indian Subcontinent. It is still quite prevalent in the north of India, where wheat is grown and is the traditional staple of the area. These can be stuffed with spiced potato and served with pickes and yoghurt.
Roti (also known as chapatti) is an Indian Subcontinent flat bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan and Nepal. Its defining characteristic is that it is unleavened. Chapattis are a simple popular accompaniment to all indian dishes.
A savoury pancake that is perfect along side your favourite sabji, as this dish is made with gramm flour is suitable for those with gluten intolerances.