Shapik (thin bread): The commonly used chappati is prepared from wheat bread but before 1980s bread was also prepared from Baqla and barley. To prepare shapik first of all  dough is prepared by mixing water in flour and kneading it until the dough is moist enough to be gathered into a rough mass.  The dough is kneaded for some time until it not sticks the bowl and hand. After that it is left  to rest so to absorb the water.  After half an hour in summer or more time during winter the dough is divided in to pieces of tennis ball. The pieces are then flatten with the help of rolling sticks/pin on a flatten wooden or iron piece. The flatten dough is then placed  on a hot  flat iron pan or griddle and applied heat. The dough turns to brownish color and ready to eat.

Putok/Qamushdhoon: This is the most famous and still widely used bread. This is a thick bread and mostly used with tea on breakfast and also offered to guests with tea or milk.  This is prepared by putting well kneaded wheat flour dough in sealed metal small container and putted into the embers of the hearth for long time. However, nowadays china oven is used to prepare this but the taste is different from prepared in traditional methods. The is crusty outside with soft interior.

Baqla Putok:  This type of putok were prepared during older time from the dough of Baqla. The recipe and method is same of preparing common puttok.

Khista: This was also very famous during older time and is still prepared in many families. To prepare khista dough is kept near the fire for a long time until natural fermentation produced the desired amount of leavening. And from this dough thick breads are prepared. Nowadays yeast are mixed for fermentation.

Semn Shapik: This is a special type of sweet bread prepared during special occasions such as Chinir . In order to prepare this dish the wheat grain is not dried but moist so that germination and fermentation starts in grain. These grains are then grinded to prepare fermented flour. This flour is mixed with the normal flour and from dough of mixed flour Semn Shapik is prepared. The bread is then eaten with oil and butter.

Makai Putok/Shapik: This bread is prepared from the maize flour with similar method described above.

Gral : To prepare this bread flour is mixed briskly into water with other materials to prepare a mixture. The iron griddle or pan is then heated and small amount of the mixture is spread over the griddle. To avoid sticking of mixture some oil is also poured on the griddle. The bread is eaten with butter/oil or qindha (a sweet brownish material prepared by boiling the mulberry juice for many hours).

Qindha Putok: To prepare this bread wheat flour dough is prepared and flattened as thick.  This is than putted in boiling qindha (a sweet extract prepared from the juice of mulberry boiled for long period of time).

Dildhoongi: This special type of thick bread is prepared during marriage and is eaten with Buth.

Ghilmindhi: This is a layer of 2-3 khamali  filled with Simik/burus paste and oil. Shapik is first prepared and then Samik/burus paste and oil layer is spread on bread. On this layer another khamali is placed and the paste and oil is applied.

Chamurki: This dish is mostly prepared during  marriages and occasions of child birth. The method and recipe is very simple. First shapik is prepared from wheat dough and crumbled and smashed with apricot kernal oil or melted butter. then enjoyed with tea or any other food.