Indian breads are an important part of almost every Indian cuisine. The term Indian breads is referred to a wide variety of flatbreads. The variation of Indian breads reflects the diverse nature of Indian culture and food habits. Most of these breads owe their origin to India but many of them seem to have originated in other parts of the world. 

In north India most flatbreads/rotis/chapatis are made uising atta or maida, and water. Some popular flatbreads in north India like paratha are stuffed with vegetables and layered. The southern part of India has a bit different types of flatbreads and they are basically crêpe made from black lentils & rice. Some of the popular South Indian varieties of flatbread are dosa and uttapam. 

As the varieties are different so are the added agents. Some Indian breads use the yeast spores in the atmosphere for fermentation while a few others make use of added yeast or curds, baking soda, and some are prepared without fermentation. 

For making chapatis/rotis in northern India, dough of either atta or maida is prepared and flattened by rolling and roti and chapati are then baked on tava. Some other forms of north Indian bread such as puri and bhatura are deep-fried. In southern part of India the preparation part and the ingredients used are a bit different than that of north India. Here, a batter of rice and black lentils is prepared and then put in small quantities onto a hot and greased tava. Thereafter it is spread out slowly into a thin round shape and fried with oil or ghee until golden brown. 

In addition to the typical north Indian and south Indian breads, there are other varieties such as naan and tandoori roti. There are of Central Asian origin and baked in a tandoor (oven). 

Indian bread varieties include Chapati, Poli, Phulka, Puran, Luchi, Paratha, Puri, Roti, Naan, Appam, Dosa, Bhatoora, Kallappam, Vattayappam, Palappam, Kulcha, Pathiri, Baqar Khani, and many more. In fact, some of these like Paratha and Roti have many varieties depending on the type of grain and fillings used in preparation.