South Asian Breads and Pastries

Gathers the flatbreads of South Asian culinary traditions, including naan and roti griddle- and tandoor-baked breads, paratha layered with ghee, and deep-fried puri, each tied to a particular region, grain and cooking method across the Indian subcontinent's everyday and festive table. The grouping reflects how the cuisine itself classifies these baked staples, by shape, leavening and cooking method rather than by a single ingredient, since a bread eaten as an everyday staple and a pastry made for a festive occasion often share the same base dough tradition.