In my fondest childhood memories, I used to accompany my father to get breakfast, if we wanted to eat anything special. It was in mostly Bakarkhani, Girday (Roghni Naan) or Halwa Puri. Mom made me a Paratha Omelette, which I finished before my school lunch break. While recalling sweet memories, I had the idea of writing about traditional bread varieties. Numerous Pakistani bread recipes are available, from roti to naan and paratha. Pakistani breads are full of delicacy and aroma which reflect the diversity and richness of our culinary heritage. Let’s explore some best breads of Pakistan.
Roti is our family tradition and no meal is complete without it. This flatbread is one of the easy Pakistani breads to make at home. We usually eat whole wheat Roti, but sometimes we make maize, barley and sorghum Roti just to add variations in our meals. We make roti on a griddle (tava) at home, but Tandoori (clay oven) Roti is readily available everywhere in Pakistan. It often refers as Pateeri (unleavened) Roti.
Authentic tandoori roti, cooked in a tandoor (clay oven) gives a slightly smoky flavour. It’s a common part of Pakistani cuisines especially in restaurants with a variety of curry and kebabs.
Khameeri roti (leaven with yeast) is a soft, chewy and spongy. This is the best bread in Pakistan, often serve with some kind of gravy, kebab or traditional curry.
Khasta means flacky. It has layers of crispy texture which makes it a delightful choice in various meals.
Makki ki Roti
Maize bread is best known in Punjab, referred as makai di roti. This flour is all time favourite after wheat. Sarson ka saag, a mustard greens curry and makki ki roti is the most popular winter specialty in Pakistan, particularly in Punjab.
Jowar (Sorghum) Roti
Jowar (sorghum) is commonly available in Pakistan. It is a gluten-free alternative of wheat. The taste of this roti is slightly sweet and often serve with curry, curd or pickle. Jowar is quite similar to Bajra. It’s the best bread in Pakistani cuisine for the people who eat Roti other than wheat or Maize.
Bajra (Millet) Roti
Bajra is easy to make at home recipe in Pakistan. The flavour is different from the regular bread, mainly serve with saag (leafy greens) or a variety of lentils.
Rumal is handkerchief bread. It refers the specific Roti because of its thin and translucent texture. Rumali roti is made by tossing or spinning the dough and serve with kebabs and rich gravy.
For making Missi Roti, mix whole wheat flour, gram flour (besan) and spices such as cumin and coriander. This is a delectable Pakistani bread present with yogurt or pickles.
Til Wali Roti
Til is sesame seeds this which sprinkle on Roti or naan for adding nutty flavour to it. Serve it with omelette or thick gravy.
This bread with ajwain (carom seeds) has a delectable aroma and taste. Serve it with a spicy curry or thick gravyt.
Papar bread is extremely thin. Often rolled and cooked quickly over a hot griddle. Make Papari roti or papadam with dough of black gram bean flour. Then either deep fry it or flip over an open flame until it becomes crunchy. You can make it from lentils, chickpeas, rice, tapioca, millet or potato. In India, Pakistan, Bangladesh, Nepal, Sri Lanka and some Carribbean countries Papari roti serves as an appetiser. They either sprinkle chopped onion and green chilli on it to serve this crispy bread as a dip with yogurt, chatni and pickle, or use it in channa chat and dahi bhallay toppings.
Piyaz (Onion) Ki Roti
Adding finely chopped onions and some spices enhances the savoury and aromatic twist to this traditional delicacy.
Rice roti is popular in some regions of Pakistan. To make it grind the rice in the form of flour and knead it with water. Serve this unique bread with tomato gravy or pickle.
Stuff minced meat, eggs and spices in whole wheat flour. They fry ut until crispy. This is a delectable street food.
Besan Ki Roti
This gram flour (besan) bread is a unique and easy to make at home recipe. The flavour is distinct. It’s a good option for those who want gluten-free roti.
It is similar to roti and a thin flatbread of whole wheat flour. It’s a common Pakistani easy to make at home recipe cook on a griddle (tava). This is an essential part of Pakistan’s daily meal course.
You can enjoy Fehmeeda Farid Khan‘s similar article Breads and Flatbreads: Explore the Delicacies of the World