These Asian breads are a carboholic’s dream!
When you think about bread, Asia may not be the first thing that comes to mind. But these Asian breads will change all that.
From India to Japan, this continent makes some insanely tasty bread.
There are enticing naans, delectable savory stuffed bread, and picture-perfect milk bread.
Each one is just as addicting as the last.
Grab some flour and a mixing bowl. These breads will have you craving carbs like something fierce.
The only solution now is to start baking.
Don’t you just want to sink your teeth into this pillowy bread?
It’s so soft and fluffy, it melts in your mouth.
The trick to getting the perfect texture is a dough enhancer. That and finding a warm place to proof the dough.
2. Puran Poli
Puran poli is a type of stuffed Indian flatbread.
The inside has a sweet lentil filling seasoned with warming spices.
And the whole wheat bread gets a pinch of cumin for flavoring.
Breakfast, lunch, or dinner, any time of the day is a good time for puran poli.
I love these buns like I love dumplings. And that’s saying a lot!
Steamed buns are a popular type of Chinese bread. They have a soft chewy texture that’s heavenly.
While it’s tempting, don’t lift the lid too fast when you’re steaming them. Otherwise, they might collapse.
Plain or stuffed, they’re great any way you make them.
Obi non is a type of Uzbek flatbread that looks like a bagel.
The ingredients are pretty standard. You need flour, yeast, salt, and sugar.
For a fun touch, sprinkle nigella seeds on top.
It’s traditionally eaten with stew. Although, I wouldn’t stop you from smearing cream cheese on top.
There are a bunch of creative uses for matcha. Yet it never occurred to me to put it in my bread until now.
It makes these smooth babies pop with color. It also gives them a unique flavor.
For brunches, holidays, or afternoon tea, these green gems are a nice addition.
Bhatura is an Indian fried bread that’s great for dipping. It’s dairy-free and instant yeast-free.
So how do you get it to puff up perfectly? You leaven and ferment the dough overnight.
It’s not exactly quick, but it’s so worth it!
Crispy and fluffy, bhatura has a wonderful texture that’s too good to resist.
Looking for an authentic Filipino breakfast recipe? Try pandesal.
Pandesal is a soft Filipino roll that has a coating of breadcrumbs.
It’s a touch sweet, but I won’t go as far as to call it sweet bread.
You can stuff it with fillings or smother it with jam.
However you eat it, just be sure to get to it while it’s still hot.
Paratha is super addicting. It’s a type of flatbread common in India and Pakistan.
Crispy, flaky, and buttery, it has a divine flavor and texture.
It’s phenomenal dipped in homemade chutney and the perfect scooper for dal.
Unlike some of the others, paratha takes less than 30 minutes.
And all you need is whole wheat flour, salt, oil, water, and ghee.
That means you can make some right now!
I defy you to find a bread lover that doesn’t like naan. It’s the epitome of pillowy bread.
The soft chewy texture coupled with the flavor is irresistible.
You can add flavorings to it too like herbs. I love this one though because it calls for garlic.
I make homemade hummus just so I have an excuse to eat this bread.
10. Masala Papad
Masala papad is a fried Indian bread. It’s thin and crispy like a cracker, making it the perfect vessel for all sorts of toppings.
If you couldn’t guess already, this one has a masala topping.
The spices coat onions and tomatoes with a warm savory flavor.
As if that weren’t enticing enough, it only takes 15 minutes. So it’s great for a quick snack or party appetizer.
This Chinese flatbread is the reason diet cheat days exist.
Between the flavor and the texture, the urge to eat one right after the other is overpowering.
It’s similar to scallion pancakes, except thick and fluffy.
The scallion filling also has Chinese five-spice powder making the bread extra savory.
And I just love the added touch of sesame seeds. It gives the flatbread even more texture.
12. Keema Naan
Keema naan is a savory Indian bread stuffed with meat. Yes, you heard that right!
From the outside, it looks like a tantalizing naan. Yet when you bite in you get a delicious surprise.
Lamb, chicken, or beef, pick your protein. Then mix it with garlic, cilantro, and spices.
Be careful not to overdo the filling. You want to pack just enough inside that you can still enclose it with dough.
This vegan recipe is proof you can make delectable milk bread without dairy.
Fluffy, tender, and chewy, it has the same dreamy consistency. The difference is you use coconut milk.
Oh, and pandan. This flavoring is sweet, floral, and popular in Asian cuisine.
For that radiating shimmer, use an agave, turmeric, and coconut milk egg wash.
I guarantee nobody will miss the dairy.
Legumes are an incredible ingredient. Just ask anyone who has tried pesarattu.
Pesarattu is an Indian dosa.
There’s no flour or yeast. Rather, pesarattu has green moong dal and raw rice seasoned with spices, ginger, and green chilies.
It’s like a savory crepe that’s vegan and gluten-free.
Roti is another one of my favorites. It’s a type of Indian flatbread.
Think of it like the tortillas of Indian food. Roti is thin, pliable, and versatile.
You can pair it with just about any Indian dish. Plus, it only requires three ingredients: flour, water, and ghee.
You can add a pinch of salt if you prefer. You can also use a dab of oil to keep the dough from sticking to the bowl.
16. Hua Juan
Also known as flower rolls, Hua Juan are Chinese steamed buns.
The spices and speckles of green onion add a burst of flavor to the savory rolls.
If you have an Asian market in your town, swing by and pick up boa bun flour.
It helps create the fluffiest buns ever.
This garlic bread is legendary! I thought I made good garlic bread, then I tried this.
Trapped inside those garlicky pull-apart pieces is a cream cheese filling.
It balances sweet with savory, fresh with buttery, and maxes out on garlic.
And the texture is precisely what you expect.
Bust out this beauty at your next game-day bash. There won’t be a bite left in sight.
This bread is from Rajasthan in Northern India. It’s a must for dal, as it lets you soak up every last drop.
There’s no yeast or leaving required, which cuts down on the work and time.
You mix all the ingredients, give the dough a little rest, then form the rolls.
From there, cook it in the oven or the pressure cooker.
Don’t you just love options? I know I do!
So far, I mentioned a lot of savory types of bread. So to mix things up, here’s a sweet one.
This Filipino delicacy takes a soft roll, stuffs it with cheese, and rolls it in sugar.
Grab a cup of coffee and take a moment to savor this deliciousness.
Sheermal is another incredible type of flatbread. It’s popular among Indian and Persian cultures.
What sets it apart from other flatbreads is the saffron seasoning.
While the rose water is optional, I think it’s a must.
It adds a unique flavor making this bread truly one of a kind.
21. Ube Bread Rolls
Ube is a type of purple yam. It’s also the ingredient making these rolls pop.
Bundled up inside this mesmerizing swirl is a sweet and creamy yam filling.
Between the filling and the rolls, you use a lot of dairy, so it’s rich like brioche.
22. Afghani Bolani
Afghani bolani is a savory stuffed bread that’s comforting like your favorite sweater.
Also known as periki, it’s an Afghanistan-style bread.
The inside has a scrumptious filling of potatoes, green onions, and spices.
Some versions also have meat or lentils.
Fried or baked, you can cook it either way. Although, if you want to go all out, I say fry those beauties up!
Anpan is a type of Japanese pastry. It’s a sweet bun that features red bean paste hidden inside.
To achieve a soft texture, you need to use cake flour and bread flour.
While it looks intimidating, this recipe has easy-to-follow step-by-step photos.
When you’re done, it will look like it came straight from the bakery.
India has no shortage of crave-worthy breads. Puri is no exception.
These heavenly fried puffs are fantastic with curry. They have a nice crisp texture and savory carb flavor.
They’re pretty easy to make too. There’s no yeast required and they cook super fast in hot oil.
25. Coconut Buns
Ending on a sweet note are these coconut buns. They’re a classic Chinese cocktail bun.
The egg wash coating gives the outside a glistening sheen. Hiding inside is a sweet coconut filling.
Cocktail hour or not, you need to try these divine buns.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?