1. Phulka : Common roti made from atta flattened and griddled on a hot tava.
2. Makkai ki Roti: Slightly thicker than paratha. This roti is made from maize and is the size of chappathi.
3. Roti : Atta bread traditionally made in a clay tandoor, griddled or cooked on live charcoal fire.
Variations possible are innumerable:
- Laal Roti- With Beetroot. Rogani Roti- With Saffron.
- Piaz Ki Roti- Contains Chopped Onions, Green Chillies And Mint Leaves.
- Pudina Roti- Stuffed Mint Paste.
- Lassan Roti- Garlic Roti.
- Shehad Ki Roti- Honey Roti( Honey Is Added To The Dough )
4. Amritsar ka Paratha: Each layer of this paratha, a layer of flour and ghee is applied. The rolling is different from that of a paratha.
5. Mughlai Paratha: The soft dough is shaped into round balls and then flattened ghee is applied and then folded. This is done for a couple more times. It is presses into a square and brushed with eggs and the corners are turned towards the center. Cooked on a hot griddle.
6. Khasata Roti: They are crisp and have a flavor of cumin which is incorporated during the dough making process. They are made just as parathas.
7. Shahi Roti: Made all over northern India, especially u.P. A very rich roti stuffed with a paste of almonds & ghee
8. Baida Paratha: this is stuffed with a mixture of eggs, salt, paneer, coriander & 1 tsp of ghee or oil.
9. Birahi Paratha: This paratha dough is stuffed with chick pea dough, rolled out to the size of puri. Cooked in a griddle with little fat.
10. Lachha Paratha: Here the dough is made into rope. Then rolled into A circle and rolled out 3 times, half cooked and be rolled and ghee is applied in between every layer while rolling.
11. Kashmiri Roti: Also called taktaki. Here wheat four is sifted along with pepper and aniseeds, asafoetida and carum and the liquid used is milk.
12. Naan: Leavened bread of north india. It is mainly from up. Here soft dough is made with flour, salt,soda, curd and butter. Given the shape of the tear drop and topped with ghee / butter, sesame seeds and poppy seeds and baked in a tandoor. Khameera is naan leavened with yeast.
Variations possible are many ,depending on creativity:
- Badami Naan : Sesame Seeds And Almonds Are Sprinkled On Top.
- Roghni Naan: Roghni Means Red. Naan Sprinkled With Saffron.
- Shahjahani Naan: Naan Stuffed With Cooked Mixture Of Garlic, Tomato, Kheema, Parsley, Salt And Pepper.
- Khandari Naan: Naan Stuffed With Nuts,dry Fruits & Paneer.
13. Taftan: Leavened bread with rice flour,milk, yoghurt and eggs from U.P. It can be made perfectly under hot grills and tandoor.
14. Sheermal: Smooth dough with flour, salt, eggs, raisins, khoya, double cream, ghee and yeast mixture. Proven for 8 hours, then flattened, proved again until double in size, brushed with melted ghee/ butter and saffron solution. Sprinkle with poppy seeds.
15. Roomali roti: Soft dough is made, the rounds are flattened, swung in the air and cooked in a heated inverted griddle. It takes hardly on minute to cook and should be folded like a hand kerchief.(roomal= handkerchief)
16. Baqarkhani: it is a richer version of sheer maal. The traditional Method of making baqarkhani is by dum cooking.
17. Bhatura: deep fried leavened bread of punjab made with maida , sour curd, soda bicarb /yeast, ghee and salt.
18. Banjara Roti: it is a crispy roti made with bajri flour, chopped green chilli, ginger, garlic and yoghurt.
19. Puri Patiala: this is a patiala style of puri. Here a dough is made with flour, semolina, rice flour, salt, turmeric powder. The dough is rolled thick, coated with a paste of rice flour and ghee, cut into rounds and then deep fried.
20. Amritsar ki Luchi: deep fried crispy bread from punjab.
21. Bhopali Roti: equal quantity of wheat flour and rice flour mixed with ground cumin seeds, green chillies, broken cashew nuts, fresh coriander leaves, saffron, warm milk and water to make a soft dough. This is then rolled and cooked like a chapathi.
22. Sada Kulcha: leavened bread of punjab, it is made from maida and ghee and can be stuffed with a variety of fillings.
23. Sweet Warqi Roti: it is a sweet roti, sweetened with caster sugar with the flavor of cardamom. It is rolled and baked in an oven at 140 degrees for 30 mts.
24. Gadai Roti: one of the popular breads of up. This is stuffed with a mixture of peas, cumin seeds, garlic, green chillies and fresh coriander.
25. Malai Roti: it is a delicacy of punjab. The uniqueness of the roti is in its folding. It is cooked like parathas.
26. Punjabi lacha paratha: this is made like paratha with lots and lots of oil.
27. Poori /puri: deep fried atta breads:
- Bermi Puri: The Dough Is Same As Bermi Roti; Deep Fried.
- Nargisi Puri: Stuffed With A Mixture Of Mashed Eggs, Potatoes, Coriander, Chilli And Salt.
- Palak Ki Puri: From Indore With The Flavor Of Spinach And Spices .
