List of Pakistani breads

This is a list of Pakistani breads. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of humanity's oldest foods, having been of importance since the dawn of agriculture. Pakistan is a sovereign country in South Asia. Pakistani cuisine is a refined blend of various regional cooking traditions of South Asia. Pakistani cuisine is known for its richness and flavour.[1] Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity.

Pakistani breads of Central Asian origin, such as Naan and tandoori roti, are baked in a tandoor. Naan is usually leavened with yeast.

Most flat breads from Pakistan are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter.

Pakistani breads

Kulcha with chole / Chane

Plain chapati and stuffed rolled chapatis

Afghan bread – the national bread of Afghanistan
Roghni Naan – When preparing the dough, flour is mixed with desi ghee and milk. The dough is garnished with sesame seeds before baking the naan.
Aloo paratha – The dough of bread is filled with potatoes' pure. The potatoes can include different kind of spices.
Bajre ki roti – This bread is made of pearl millet flour. It can be made as salt bread or sweet bread. For making sweet roti (bread), the dough is mixed with treacle (gur ka mail).
Bakarkhani
Bhatoora
Chapati
Kaak
Kalonji naan – kalonji seeds mixed with naan flour
Kulcha
Makki di roti – the bread is made with corn flour
Naan
Papadum
Phitti
Puri
Roti
Rumali Roti
Sheermal
Taftan (bread)
Tandoor bread

References

Taus-Bolstad, S (2003), Pakistan in Pictures. Lerner Publishing Group. ISBN 978-0-8225-4682-5

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[1] Taus-Bolstad, S (2003), Pakistan in Pictures. Lerner Publishing Group. ISBN 978-0-8225-4682-5

Bread
Types	Brown bread Bun Flatbread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Sugar Water
Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Bread crumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Breadmaking Baker percentage Bread and salt Bread in Europe History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
Category

List of Pakistani breads

Pakistani breads

See also

References