The Complete Guide to Indian Flatbreads: Roti, Thepla, Bhakri and Paratha

If you have ever stood in front of an Indian food menu and wondered what the difference is between all of these breads, you are not alone. Roti, thepla, bhakri, paratha — they are all Indian flatbreads, but they are distinctly different in their ingredients, texture, taste, and occasion. This guide explains each one clearly.

Roti (Chapati)

Roti — also called chapati — is the most common flatbread in Indian cuisine and the daily bread of most Indian households. It is made from whole wheat flour (atta), water, and usually a pinch of salt. The dough is kneaded until soft, rolled out thin, and cooked on a hot tawa until small bubbles appear. In Gujarati households, roti is often finished directly over a gas flame so it puffs up completely. It is then usually brushed with ghee. Roti is neutral in flavour and works with virtually any curry, dal, or vegetable dish.

At Sukhadi Kitchen we make Roti Without Ghee and Roti With Ghee — choose based on your preference.

Thepla

Thepla is a Gujarati speciality and quite different from plain roti. It is made from whole wheat flour combined with additions — most traditionally fresh fenugreek leaves (methi), spices such as turmeric, cumin and chilli, yoghurt, and a generous amount of oil or ghee. The result is a thicker, spiced, fragrant flatbread with a distinctive flavour from the methi and the masala in the dough.

Thepla has a longer shelf life than roti because of the oil and yoghurt in the dough — this is why thepla is the traditional travel bread of Gujarat. In the UK, thepla keeps well in the refrigerator and reheats beautifully on a tawa.

Sukhadi Kitchen makes Methi Thepla, Spinach Thepla (palak thepla), and Bajara Thepla (made with pearl millet flour).

Bhakri (Bhakari)

Bhakri is a thicker, denser flatbread made from millet or other coarse grain flour. The most common varieties are Bajara Bhakri (pearl millet), Juwar Bhakri (sorghum), and Tandalachi Bhakri (rice flour). Unlike roti, bhakri is not rolled out with a rolling pin — it is traditionally patted and shaped by hand into a thick disc and cooked slowly on a tawa until cooked through. Bhakri is sturdy, dense, and earthy in flavour — filling and wholesome in a deeply traditional way.

At Sukhadi Kitchen we make Bajara Rotla (Bajra Bhakri), Bajrichi Bhakri, Juwarchi Bhakri, and Rice Bhakri.

Paratha

Paratha is a layered or stuffed flatbread made from whole wheat flour. The layering comes from folding ghee into the dough and cooking the bread in ghee on the tawa — the fat creates distinct, flaky layers. Stuffed parathas encase a filling inside a ball of dough, rolled out carefully and cooked. Aloo Paratha (potato filling with spices) and Jeera Paratha (cumin) are two of the most popular varieties. Paratha is richer and more substantial than roti.

At Sukhadi Kitchen we make Aloo Paratha and Jeera Paratha, both fresh to order and dispatched within 48 hours.

Quick Summary

• Roti: thin, plain, everyday flatbread — whole wheat flour, soft, goes with everything
• Thepla: spiced Gujarati flatbread — herbs, yoghurt, oil, longer shelf life, great for packed lunches and travel
• Bhakri: thick, dense millet or rice flatbread — hand-patted, traditional Gujarati, earthy and very filling
• Paratha: layered or stuffed wheat flatbread — richer, cooked in ghee, served as a meal in itself

Which Should You Order First?

For everyday meals, start with Roti or Methi Thepla. To explore traditional Gujarati flavours, try Bajara Thepla or Bajara Rotla. For something indulgent, go straight for Aloo Paratha. Browse the full range at www.sukhadi.co.uk.