The Morning Routine Rut
Our breakfast tables, more often than not, are creatures of habit. Sliced bread, butter, maybe a paratha or a dosa if we're feeling adventurous. While these are comforting classics, they represent only a tiny fraction of the incredible variety of breads
India has to offer. Across the country, from the coasts of Goa to the plains of Bihar, there exists a rich tapestry of flatbreads and pancakes that are traditionally eaten for breakfast. These breads are not just delicious but are often packed with local grains and nutrients, offering a more wholesome start to the day. By overlooking them, we miss out on a significant part of our own culinary heritage, a diverse world of textures and tastes waiting to be rediscovered first thing in the morning.
Bhakri from the West
In the western states of Gujarat and Maharashtra, the day often starts with Bhakri. This rustic, unleavened flatbread is typically made from coarse flours like jowar (sorghum), bajra (pearl millet), or whole wheat. Unlike a soft chapati, a bhakri has a satisfyingly crisp and crumbly texture, making it a robust companion for a cup of masala chai or a dollop of pickle. Traditionally considered a farmer's breakfast that provides sustained energy, it's cooked on a tawa until it has golden-brown spots. Smearing it with a bit of ghee while it’s hot enhances its earthy flavour, making it a simple, nourishing, and deeply traditional way to begin the day.
Pesarattu from the South
Head south to Andhra Pradesh and Telangana, and you'll find the vibrant green Pesarattu. This crepe-like bread is made from a batter of whole green gram (moong dal), making it a powerhouse of plant-based protein and fibre. It’s an excellent breakfast for those looking for a nutritious, gluten-free option that keeps you full for longer. Unlike a dosa, the batter for Pesarattu requires no fermentation, making it quick to prepare. It's often topped with chopped onions and chillies and served with a side of ginger chutney. The high protein content supports metabolism, while its rich micronutrient profile, including iron and folate, makes it a valuable addition to any diet.
Litti from the East
From Bihar and Jharkhand comes the Litti, a rustic and hearty wheat ball that is a meal in itself. While famously part of 'Litti Chokha', these stuffed dough balls are also a popular breakfast item. The dough is filled with a savoury mixture of sattu (roasted gram flour), herbs, and spices. Traditionally, littis are roasted over a coal or wood fire, which gives them a smoky aroma, but they can also be baked in an oven. Once cooked, they are broken open and generously dipped in ghee. This high-energy food is perfect for a substantial start to the day, offering a unique combination of textures from the crisp crust to the flavourful, crumbly filling.
Sheermal from the North
With Persian roots and perfected in the royal kitchens of Awadh, Sheermal is a luxurious bread that offers a touch of indulgence. The name itself comes from the Persian words for milk ('sheer') and to rub ('mal'), referring to how the dough is kneaded with milk. This mildly sweet, saffron-infused leavened bread is soft, fragrant, and rich. Often baked in a tandoor, it has a tender, dense texture. While frequently paired with rich curries like Nihari, a sweet version is a delightful breakfast treat in Kashmir, served alongside a warm cup of kehwa. Its subtle sweetness and aromatic spices like cardamom make it a refined and comforting morning bread.
