6 types of Kashmiri breads every foodie needs to try

Bread is an Indian staple, which goes beyond just accompaniment. It is an integral part of the country’s culinary identity, reflecting regional ingredients, traditions, and techniques. From the soft phulkas of North to ragi rotis of the South each bread tells a story of local culture and flavors. Among these, Kashmiri breads like Kahwa roti, Tschur-ki-rot, and Kandur-ki-roti stand out for their unique preparation and aromatic appeal, which are often enriched with local spices, dry fruits, or clarified butter and offer a reflecting of rich culinary culture existing in the valley for years. Take a look at these 6 authentic Kashmiri breads that every foodie needs to try.

It is a medium-sized bread made with refined flour with golden and white hues, prepared in Kandurs (clay/tandoor oven) and has finger impressions. (Image: Instagram/jinal.inamdar)

It is a special bread that is similar to czot and uses ghee along with maida, waer, and salt, which makes it extra soft. It is used for special occasions, such as Ramadan and is often served with noon chai, also known as Kashmiri pink salt tea.

It is a thin, large, unleavened flatbread made with refined flour and has a white colour. It is a paper-thin blistered naan and is used to wrap meat and chickpeas. It is often served for breakfast and with the famous pink salt tea. (Image: Instagram/chinar_baner)

Also known as Czochworu, it is a desi soft donut that is small in size and is topped with sesame seeds and poppy seeds. It is typically made from refined flour (maida) or a mix with yeast, shaped into small rings with a hole in the centre. It is best served with butter or jam, along with salted tea. (Image: Instagram/palate_e_kashmir)

Also known as Krippè, it is the traditional slightly sweet and saffron-flavoured bread best served with kahwa and is a dry, crumbly bread that has a longer shelf life.

It is another layered bread made with refined flour, salt, water, butter, poppy seeds, and milk. It is best served with noon chai. (Image: Instagram/manishb)

It is more like a puff pastry, made with refined wheat flour, ghee and sugar and is cooked in layers, and is best served with kahwa. It is made by stretching a sheet of dough repeatedly and interleaving it with ghee before baking in a tandoor. It is crisp on the outside and slightly chewy inside. (Image: istock)