Top 19 Indonesian Breads

Roti is a staple unleavened flatbread originating from the Indian subcontinent. Composed of whole wheat flour, water, and a pinch of salt, roti is kneaded into a soft dough, rolled into thin rounds, and cooked on a hot griddle or open flame. It serves as a versatile accompaniment to various dishes, such as curries and vegetables.

Naan is a soft, flatbread made with flour, yeast, yogurt, and ghee or oil. The dough is typically leavened and then stretched into a thin, oval shape before being baked in a tandoor or clay oven. Naan has a slightly chewy texture with a crispy exterior. It is often brushed with butter or ghee after baking, giving it a rich and buttery flavor. It is commonly served as an accompaniment to curries, kebabs, or tandoori meats. It can be enjoyed plain or stuffed with various fillings like cheese, onions, or garlic. The bread can also be seasoned with herbs and spices to add extra flavor. 

Roti canai is a popular flatbread that is loved for its flaky, crispy texture and delicious flavors. This traditional flatbread is made from a simple dough that is typically made from flour, water, and salt. The dough is then kneaded and stretched until it becomes paper-thin, and then it is cooked on a non-stick pan, or girdle over medium / medium high heat.. What sets roti canai apart from other breads is its versatility. It is served as an accompaniment to curries and stews. 

Murtabak is essentially a stuffed bread that is filled with a mixture of minced meat, onions, garlic, spices, and sometimes vegetables. The bread itself is made from a dough that is typically rolled out very thin, then filled with the meat mixture and folded over to create a pocket. It is then cooked on a griddle or pan until the bread becomes crispy and golden brown. Murtabak is often served with a side of tangy and spicy dipping sauce, which adds an extra layer of flavor to the dish. 

Appam is a type of bread made from fermented rice batter and coconut milk, resulting in a soft and fluffy texture with a slightly sweet and tangy taste. Appam is typically cooked on a special round-shaped pan called an appachatti, which gives it its unique shape. To make appam, rice is soaked and ground into a smooth batter, which is then mixed with coconut milk and a small amount of yeast to ferment overnight. The batter is then poured onto the heated appachatti, and the pan is rotated to spread the batter evenly and create a thin, lacy edge while leaving the center slightly thicker. Appam is often served with a variety of accompaniments, such as coconut milk-based curries, vegetable stews, or spicy chutneys. 

Apam Balik, also known as martabak manis or terang bulan, is a popular Indonesian sweet bread dish. It is made by pouring a thick, pancake-like batter onto a hot griddle or pan, and then filling it with a variety of sweet fillings. The batter is typically made from a mixture of flour, sugar, eggs, and coconut milk, which gives the apam balik its fluffy and slightly sweet taste. The fillings can vary, but common choices include sweetened peanuts, chocolate, cheese, or a combination of all three. Once the fillings are added, the batter is folded over to create a half-moon shape and cooked until golden brown and crispy. Apam balik is often enjoyed as a snack or dessert, and it is commonly sold by street vendors or in local markets. Its crispy exterior and gooey, flavorful fillings make it a delightful treat for those with a sweet tooth. 

Pandan cake, also known as pandan chiffon cake, is a popular Indonesian dessert that is loved for its unique flavor and light, fluffy texture. This delectable cake is made using pandan leaves, which are commonly found in Southeast Asian cuisine. The pandan leaves are blended with water to extract their vibrant green color and fragrant aroma, which is then combined with a mixture of flour, eggs, sugar, and coconut milk. The batter is carefully folded to incorporate air, resulting in a soft and airy texture that is characteristic of chiffon cakes. Pandan cake is typically baked in a tube pan, allowing for even heat distribution and a beautifully uniform rise. The final product is a visually stunning cake with a vibrant green hue and a delicate pandan flavor that is both refreshing and aromatic. 

Ontbijtkoek is a Dutch spiced breakfast cake, which has become popular in Indonesia due to Indonesia's colonization by the Dutch. Ontbijtkoek is made from rye flour, molasses, and a blend of aromatic spices like cinnamon, cloves, and nutmeg. The result is a dense, moist loaf with a rich, sweet taste and a hint of warmth from the spices. Often enjoyed sliced and spread with butter, Ontbijtkoek is a beloved morning treat or snack. 

Roti Tissue is a popular Indonesian bread dish that is as delightful to the eyes as it is to the taste buds. This sweet and crispy bread is made from a thin, flaky dough that is stretched and layered with butter and sugar. The dough is then rolled into a long, thin shape resembling a tissue paper, hence the name "roti tissue." The dough is then deep-fried until it turns golden brown and becomes crispy. The result is a delicate and crunchy bread that shatters with every bite. Roti tissue is often served as a dessert or a snack, and it is commonly topped with a generous sprinkle of powdered sugar. 

Roti Bakar, also known as Indonesian toast, is a popular bread dish in Indonesia. It is a delightful combination of toasted bread slices, sweet spreads, and various delicious toppings. The dish is commonly enjoyed as a breakfast or afternoon snack. The bread used for roti bakar is usually a soft and fluffy white bread, which is sliced and then toasted until golden brown. The toasting process gives the bread a slightly crispy texture, while keeping the inside soft and moist. To add flavor, a variety of sweet spreads are applied to the toasted bread. These can include butter, margarine, chocolate spread, or condensed milk. Some variations even incorporate cheese or jam for an extra burst of taste. To complete the dish, a variety of toppings are added on top of the sweet spreads. These can range from sliced bananas or strawberries to shredded cheese or crushed peanuts. 

Roti Jala is a lacy, net-like pancake that translates to "net bread." The batter, crafted from a blend of wheat flour, coconut milk, eggs, and turmeric, imparts a vibrant yellow hue. The mixture is skillfully drizzled in a circular motion onto a hot griddle, creating intricate, lace-patterned crepes. These delicate, fragrant pancakes are often served as an accompaniment to savory dishes, absorbing the flavors of curries and gravies.

Kompyang is originally a chinese bread that originated in the province of Fujian and has now spread to other parts of the world including Indonesia. It is made up of flour, lard, onions and salt. The dough is kneaded and ball of this dough is stuffed with a filling of other desired ingredients and flattened with a rolling pin. It is then baked in the oven.

Bolu kukus, also known as Indonesian steamed cake, made from a simple batter consisting of flour, eggs, sugar, and baking powder. The mixture is then steamed rather than baked, resulting in a light and airy texture. There are various flavors of bolu kukus available, including chocolate, pandan, and cheese. Each flavor adds its own unique twist to the cake, offering a wide range of options for different preferences. The cake is often garnished with grated cheese, chocolate sprinkles, or a dusting of powdered sugar to enhance its appearance and taste. 

Roti Buaya, also known as "crocodile bread," is a popular and unique Indonesian bread dish. This delightful treat gets its name from its distinctive shape, resembling the head of a crocodile. The bread is made from a soft, sweet dough that is shaped and filled with various delicious fillings. The dough is typically flavored with ingredients like cinnamon or pandan, giving it a delightful aroma. The filling options are vast, ranging from sweet to savory. Sweet fillings can include chocolate, cheese, or even fruit jams, while savory options can include minced meat or vegetables. To achieve the crocodile shape, the dough is carefully rolled and twisted to resemble the head, complete with eyes and teeth. Once shaped, the bread is then baked until it turns golden brown, creating a crispy exterior while maintaining a soft and fluffy interior. 

Bakpao is a popular Indonesian dish that consists of soft, fluffy buns filled with a variety of delicious ingredients. These buns are typically steamed to perfection, resulting in a light and airy texture that is incredibly satisfying. The fillings for bakpao can vary widely, but some of the most common options include savory choices like minced pork, chicken, or beef mixed with vegetables and spices. These savory fillings are typically cooked and seasoned to perfection, creating a burst of flavors with each bite. In addition to savory fillings, bakpao can also be made with sweet fillings such as red bean paste or chocolate. These sweet versions are often enjoyed as a dessert or a snack, offering a delightful combination of soft bread and indulgent fillings. Bakpao buns are usually round in shape and have a slightly sticky texture due to the steaming process. They are often enjoyed as a quick breakfast or a snack throughout the day. Whether you prefer the savory or sweet variety, bakpao is a beloved dish in Indonesian cuisine that is sure to satisfy your cravings.

Kamir is a round shape cake, which resembles a pancake with the thicker side in the center. It was introduced by the Arabic population which settled in Mulyoharjo village in Pemalang, in Central Jawa. The term Kamir finds its roots in the Arabic word 'Khamir' language, where it denotes yeast. During the preparation of this dish, the dough is left to rest overnight, facilitating the fermentation process that imparts enhanced nutritional value. Its ingredients consist of a blend of flour, butter, and eggs, occasionally combined with additional filling elements like banana, tapai, strawberry, pineapple, jackfruit, cheese, and chocolate.

Kue Mangkok is a traditional Indonesian steamed cupcake. The main ingredients used in making kue mangkok are rice flour, tapioca flour, sugar, and coconut milk. These ingredients are mixed together to form a smooth batter, which is then poured into small cupcake molds. The molds are then steamed until the cupcakes are cooked through and have a soft, fluffy texture. Kue mangkok is known for its sweet and slightly sticky taste. It has a subtle coconut flavor from the coconut milk used in the batter. The cupcakes are usually served warm and can be enjoyed on its own or with a cup of tea or coffee. 

Roti Gambang is a rectangular brown bread adorned with sesame seeds and infused with the delightful flavors of cinnamon and palm sugar. The combination of palm sugar and cinnamon imparts a gentle, aromatic sweetness to the bread. This delectable treat pairs exceptionally well with a comforting cup of tea or coffee, offering a delightful culinary experience.

Roti Bolen, originating from Indonesia, is a delectable pastry that combines the flakiness of puff pastry with sweet and savory fillings. The dough, often laminated to achieve layers, encases various fillings like sweet mung bean paste, banana, chocolate, or cheese. Once baked to golden perfection, Roti Bolen boasts a crispy exterior and a flavorful, gooey interior. Its diverse fillings cater to a range of taste preferences, making it a beloved snack or dessert.