People of Pakistan eat wheat bread which is an essential item in their cuisine. Pakistan has various types of bread; some are prepared in a clay oven called a tandoor. This style of cooking is common all around Pakistan and has a strong influence in neighboring countries as well.

Certain types of breads as follows;

Chapati - It is most commonly made in every home, without using a tandoor. They are cooked over a flat or a bit convex pan called 'tava'. Chapatis are made up of wheat flour.

Romali Roti- A handkerchief Chapati, its thin and big in size in compared to Chapati.

Roti - Roti is very popular all over Pakistan. In rural Pakistan, many don’t have a personal tandoor, so they mutually share a tandoor.

Paratha - A bread that is given a shape of a triangle or circle, using ghee, cooked on a 'tava'. Paratha are most likely originated from Punjab where farmers eat this as a heavy breakfast and get themselves prepared for the day’s work. There are many versions of Paratha. People stuff vegetable and even non-veg stuffing to make their Paratha delicious.

Kulcha - This bread is usually eaten with chickpeas and potatoes and it is very delicious.

Roghani Naan - This is a very famous bread, which requires sesame seed and little oil.

Sheer-maal - This bread is specially made during festivals. Milk and butter with added candied fruits makes delicious bread, sheer-maal. It is sweet bread often served during marriage feasts.

Taftan - This is a bread made up of flour, saffron and little amount of cardamom powder and made dough and cooked in tandoor. This bread is quite famous in Pakistan.

And many more kinds of breads are available in Pakistan.