|
Indian breads are
a primary food in the daily menu of most Indians. The wide variety
of grains and cereals grown in the country are used to make
different kinds of breads. Basically they are made of finely
milled flour and water.
The bread is broiled, steamed, fried or cooked over direct heat.
There are
dry, moist, soft, and hard breads. So depending upon the
ingredients and method of preparation, a variety of breads are
made in India -
Chapathi, Phulka, Roti, Paratha, Naan, Appam, Dosa, Pathiri,
and many more.
Indian Roti : Generally all unleavened Indian
breads are called roti. There are different kinds of rotis. one
made in a tandoor would be a tandoori roti, romali roti is made on the convex side of a kadai
or wok. The names would
vary according to the grain used as well.
Here are the
detailed recipes and step-by-step instructions for making some of
the popular Indian breads. Ideally
all of these are eaten hot off the griddle.
|
| |
|
|
Phulka Roti
A phulka is also a roti made
differently - it is rolled thinly & placed on a hot griddle,
called a 'tava' where it is partially cooked and then it is
tranfered on to open flame where it puffs up and is roasted on
both sides. In hindi phulka means swell or bloat & hence the
name.
|
|
|
|
|
|
Chapathi
A chapatti is the
kind of Indian bread made in a particular way - dough rolled, oil or ghee is applied to the surface of rolled dough,
then, it is folded in various styles & after rolling into a
round, square or triangle, it is baked on the gridle with oil
smeared on both surfaces. |
|
|
|
|
|
Carrot Chapathi
A chapatti made by
adding grated carrots to the dough - a very healthy bread. Ideal for kids ! |
|
|
|
|
|
Aloo Parathah
A kind of bread
made with a potato based stuffing.
|
|
