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Buy or sell iPad
Bread, Bread, Bread
Pita the Great
The first book on baking plain and whole wheat pitas at home.
There are 100 dazzling recipes for fillings, toppings, and accompaniments to
transform unleavened bread into fabulous fare...
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Introduction to Indian
Breads
There are many different types of Indian bread, all
of which are interchangeable and can be chosen according to
the taste.
Stuffed bread can make a meal on its own with a vegetable
curry and some chutney.
The indigenous breads of India are
flat (unleavened) breads known as roti, made from ground whole
wheat (ata), millet (bajra) or sorghum (jowar).
When
kneaded with fat and made into thin pancake - like
wafers they are called chappatis. There are
shallow - fried parathas, deep - fried
puris, and baked naan.
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How to make Indian breads fast and easy? How to stuff parathas? What kind of
pans to use?
Click here to find more>> |
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Some people add a little ghee or
oil to the dough because it makes the roti softer. Some
rotis served in restaurants, such as the roomali roti (thin
and large like a handkerchief) have eggs mixed in the dough.
Unleavened bread is best eaten a few minutes after cooking.
Some people prefer chapatis puffed up - phulka. For this you
need an open flame beside the hot griddle.
ROTI/CHAPATI>>
ROGANI ROTI (rich bread)>>
MAKAI ROTI (CORN MEAL FLAT BREAD) >>
MASALA MAKAI ROTI (SPICY CORN MEAL FLAT BREAD) >>
DAL PURI ROTI>> |
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Naan is a leavened oven-baked flatbread made of white
flour. Naans are traditionally cooked in a Tandoor
oven but can also be made in your oven at home.
NAAN
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GARLIC NAAN >>
ONION KULCHA>> |
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Paratha is whole
wheat flat bread, fried in oil. It is often stuffed with
usually boiled vegetables such as potatoes,
cauliflower, paneer (Indian cheese) or minced meat.
You can season the dough with finely chopped mint or methi
leaves and a little salt and paprika, red chili, cumin an a pinch mango
powder.
PARATHA (SHALLOW - FRIED
BREAD) >>
ALOO PARATHA>>
GOBI PARATHA (unleavened bread
stuffed with cauliflower)>>
KEEMA
PARATHA >>
CASHEW ALMOND PISTA PARATHA>> |
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Puris are puffed whole wheat
breads. Puris are eaten often for breakfast in Norhern India along with
potato preparation. They are also eaten by Gujaratis as parto of the thali.
They taste great with vegetable dishes. They should be perfectly golden color and puffy. They are best eaten
immediately. A variant of puri is
batura - it is made from refined flour and is leavened with yeast resulting
in a softer and fluffier fried bread.
PURI (DEEP - FRIED BREAD) >>
RICE POORIS>> |
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Indian snacks
like kachori - deep fried wheat
dough bread filled with variety of vegetables
(potato and peas) or lentils and pulses.
KACHORI (STUFFED DEEP FRIED BREAD) >>
DOSAS (RICE/GRAM INDIAN PANCACES) >>
PAPADS>>
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