into circles, after which it is roasted on a griddle with some ghee or oil. It is often served with homemade butter. Indian breads of Central Asian origin, such as naan and tandoori roti, are baked in a tandoor. Naan is usually leavened with yeast. Varieties Different varieties of Indian bread and pancake include Chapati, Phulka, Puri, Roti, Bajra Rotla, Thepla, Paratha, Naan, Kulcha, Bhatoora, Appam, Dosa, Luchi, Puran Poli, Pathiri, Parotta and many more. Some of these, like Paratha and Roti have many varieties. Some varieties depend on the kind of grain used to prepare them, and others depend on the fillings they contain. Dosa – a typical dish in South India. In Tamil Nadu the popular adai dishes are made from millet dough or rice dough. It is closer to a dosa when made with fermented batter of a mixture of lentils. Appam – type of South Indian pancake made with fermented rice batter and coconut milk Bobbatlu/Bakshalu/Obbattu – made of maida, chanadal/ toor dal, sugar/jaggery, from the Telugu / Kannada cuisine, specially prepared for the Ugadi (Lunar New Year) festival in Telugu states and Karnataka Baati – hard, unleavened bread cooked in the desert areas of Rajasthan, and in Madhya Pradesh Bafla - hard, ball boiled and then baked in Madhya Pradesh Malwa Region Bhakri – round flat unleavened bread made mainly using Sorgham bicolr or Pearl millet often used in the cuisine of the state of Maharashtra in India but is also common in western and central India, especially in the states of Rajasthan, Gujarat, Malwa, Goa, and northern Karnataka. Bhatoora – fluffy deep-fried leavened bread from North India Bhturu - Bhturu is famous in Himachali cuisine. It is prepared from soft kneaded fermented dough. It is almost like soft bread from inside and crisp outside. It is served with local delicacies of Himachli Dham like Madra, Dal and Khatta etc. Chapati – unleavened flatbread (also known as roti) from India, Nepal, Bangladesh and Pakistan which is baked on a hot surface. It is a common staple food in India Cheela – crepes made from batter of varying ingredients in North India - ingredients usually include pulse (dal) flour,Chickpea flour, wheat flour and sometimes finely chopped vegetables. Chikkolee – spicy wheat dish common in southern Andhra Pradesh and parts of Maharashtra. Chhilka Roti - a bread from Jharkhand prepared using rice flour and chana daal. Charolia