Varieties of bread

These are Peshawri Naans made freshly at a tandoor (open oven)

Pakistanis also eat flat round bread (roti) as a staple part of their daily diet. Pakistan has a variety of breads, often prepared in a traditional clay oven called a tandoor. Some of these are:Chapatis – Most common bread at home, made of whole wheat flour. They are thin and unleavened.Naan – Unlike chapatis, naans are slightly thicker, typically leavened with yeast and mainly made with white flour. They may also be sprinkled with sesame seeds. called Kulcha. They are often served with Sri Paya and Nihari for breakfast.Kulcha – This is a type of Naan usually eaten with Chickpeas and Potatoes.Tandoori Roti – These are extremely popular all over Pakistan. They are baked in a clay oven and are consumed with just about anything.Roghni naan – Naan sprinkled with sesame seeds and covered with a minute amount of oil.Sheermal – Prepared with milk and butter, and is a vital part of food served in marriages, along with Taftan. It is often sweetened and is particularly enjoyed by the kids.Taftan. This is a leavened flour bread with saffron and small cardamom powder baked in a clay oven.Kandahari naan – Long naan originally from Western Pakistan.Paratha – A flat many layered chapati separated by ghee (similar to pastry dough), originating from Punjab. Parathas are commonly eaten for breakfast and can also be served with a variety of stuffing.Puri – Is typically eaten with Halwa or Bhurji (made out of chickpeas and potatoes).Halwa Purian or Bhujia with Puri (now commonly known as Poorian) has also become a typical breakfast in Pakistan. They are sold sometimes on make shift carts or otherwise in breakfast stores.