When Indian breads come to mind, naan, roti, paratha and kulcha often take centre stage. They are familiar, widely available and deeply woven into the country’s food culture. But travel further south and the idea of what counts as a bread becomes far more varied. Across Kerala, Karnataka, Goa, Tamil Nadu, Andhra Pradesh and Telangana, cooks have long transformed rice, millets, lentils and wheat into breads with completely different textures and cooking techniques. Some are crisp and lacy, others soft and layered, while a few are cooked directly over a flame until they develop a smoky, charred edge. Here are some regional breads worth knowing, especially if you think naan has covered the subject.
