Pakistani breads of Central Asian origin, such as naan and tandoori roti, are baked in a tandoor. Naan is usually leavened with yeast.
Most flat breads from Pakistan 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.
Aloo paratha – The bread is filled with mashed potatoes. The potatoes can include different kind of spices.
Bajre ki roti – This bread is made of pearl millet flour. It can be made as salt bread or sweet bread. For making sweet roti (bread), the dough is mixed with treacle (gur ka mail).
