Flatbreads: Essential Indian Rotis, Parathas, and Naans Made Simple
When you think of flatbreads, thin, unleavened or lightly leavened breads central to Indian meals, often served fresh off the tawa or tandoor. Also known as roti, it’s not just bread—it’s the foundation of countless meals across India. You don’t need a fancy oven or hours of prep. A simple tawa, some flour, water, and a pinch of salt are all you need to make something that tastes better than most store-bought versions.
Not all flatbreads are the same. roti, the everyday whole wheat bread eaten with dal or sabzi is plain, soft, and quick. paratha, a layered, often stuffed flatbread fried with ghee or oil is richer, crispier, and meant for weekends or special mornings. Then there’s naan, a slightly leavened bread baked in a tandoor, soft and slightly chewy—the kind you tear and dip into butter chicken or paneer tikka. Each has its own texture, purpose, and place on the table.
What makes these flatbreads work isn’t just the recipe—it’s the heat, the timing, and the feel. Roti needs high heat and a quick flip to puff up properly. Paratha needs layers of fat folded in, not just smeared on top. Naan needs yeast and time, but even a 30-minute shortcut version beats any supermarket loaf. You don’t need to be a chef. You just need to pay attention when the dough sings—when it stretches just right, when the edges start to brown, when the smell fills the kitchen.
These aren’t just sides. They’re the utensils of Indian meals. You use them to scoop up curry, wrap around kebabs, or even eat plain with a spoonful of ghee. They’re the reason you don’t need a fork at a home dinner. And they’re the reason your curry tastes better when it’s not on a plate—it’s on a warm, slightly charred piece of dough you made yourself.
What you’ll find in the posts below isn’t just recipes. It’s the real talk about what works and what doesn’t. Why your roti turns out hard. Why store-bought parathas never puff. How to fix dry dough in five minutes. Whether you can make naan without a tandoor. And why some people swear by whole wheat, while others only use maida. These aren’t opinions—they’re lessons from people who make these every day. No fluff. No theory. Just what you need to get it right the next time you roll out dough.
