Indian breads from Indian subcontinent are very different from traditional western bread loaf. In northern and central India, people usually serve meal with Roti or Phulka which is flat bread and resembles a lot like tortilla. Most Indian bread includiing Roti are unleavened (made without yeast or any other leavening agent) except Naan. Indian breads are usually made from whole wheat flour called atta. Dough for Indian breads can be prepared very quickly. Most of Indians make their bread fresh every day by hand and cook in Tava (which is like heavy iron skillet or griddle). The Roti dough can be rolled out as soon as kneaded but waiting half an hour or so does not do any harm. To save time during busy day, one can make the dough a day before and store in the refrigerator overnight. Just take out the dough and put in a warm room for an hour before rolling out.

Example of most common Indian breads are simple Roti, Chapati, Puri or Poori, Naan, and Paratha. Stuffed paratha and roti such as muli ka paratha (radish stuffed parathar) and aloo roti (potato roti) are popular as well.