Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Most flat breads from northern India 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. Most of them also make use of the yeast spores in the atmosphere for fermentation.
Appam is a type of pancake made with fermented rice batter and coconut milk. It is a common food in Kerala, Tamil Nadu and Sri Lanka. It is eaten most frequently for breakfast or dinner. Variations of this bread are : Plain Appam, Palappam, Kallappam, Egg hoppers, Honey hoppers, Idiyappam, Achappam, Kuzhalappam, Neyyappam, Pesaha appam, Vattayappam, Kandarappam, Kue apem.
Bhatoora (also known as Batoora, Bhatura, Batura, Pathora or Tamil puri) is a fluffy deep-fried leavened bread from the Indian Subcontinent. Variations include aloo bhatura (bhatura filled with potato) and paneer bhatura (bhatura filled with cottage cheese). It is often eaten with chickpea curry, chole or channe, making the traditional dish chole bhature.3. Chapati / Roti
Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi), also known as roti, safati, shabaati and (in the Maldives) roshi, is an unleavened flatbread from the Indian Subcontinent. Chapati is made of whole wheat flour known as Atta, salt and water, and is cooked on a tava (flat skillet).
The word chapat means “slap”, which describes the traditional method of forming rounds of thin dough by slapping the dough between the wetted palms of the hands. With each slap, the round of dough is rotated.
There are many regional varieties of chapati in India including Paneer chapati, Radish or Mullangi chapati or Vegetable stuffed chapati.
Kulchas with choley’
More at :https://en.wikipedia.org/wiki/List_of_Indian_breads