Indian Breads are a primary food in the daily menu of most people in the Indian subcontinent. The wide variety of grains and cereals grown in the country are used to make different kinds of breads, broiled, steamed, fried and cooked over direct heat.

 
Indian daily breads are called chapati, phulka and roti and parantha. They are made of finely milled whole wheat flour and water. Some recipes call for salt or oil. Most breads make use of the yeast spores in the atmosphere for fermentation, others use added yeast or curds, a few use baking soda, and still others are made without fermentation. Again there are dry, moist, soft, and hard breads. So depending upon the ingredients and method of preparation, a variety of breads are made in India - Chapati, Puran Poli, Phulka, Luchi, Puri, Roti, Paratha, Naan, Appam, Dosa, Bhatoora, Kulcha, Pathiri, Baqar Khani, and many more. Some of these, like Paratha and Roti have many varieties. Some varieties depend on the kind of grain used to prepare them, and others depend on the fillings they contain.