What should you know before making Indian Breads?
There are many different types of Indian bread, which can be chosen according to the taste. Stuffed bread can make a meal on its own with a vegetable curry and some chutney. Breads can be even used to make sandwich wraps. The indigenous breads of India are flat (unleavened) breads known as roti, made from ground whole wheat flour(ata), millet (bajra) or sorghum (jowar). Tandoori Rotis or Naan are baked in a clay oven called a tandoor. When kneaded with fat and made into thin pancake - like wafers they are called chapati. There are shallow - fried paratha, deep - fried puri. There are many more like: Dosa, Luchi, Bhakri, Kulcha, Papadum, Taftan, Kachori, Papads, Parotta, Bhatura, Bhakri. The Indian breads are cooked on a heavy cast iron griddle known as a "tawa" (you may use a heavy, cast iron frying pan instead).
Tips for making Indian Breads
All about the dough:
- The dough for Naans needs to be made in advance so factor that into the preparation time.
- For best results, cover the dough with a damp cloth and leave for at least 1 hour.
- You can season the dough with finely chopped coriander, mint or methi leaves, add salt and spices.
- Knead it by hand for few minutes (the longer, the better) till dough is slightly elastic. The bread will have a softer texture.
- You can add a little ghee, butter or oil to the dough to makes the roti softer.
- When you roll out rotis, paratha rounds, keep them covered to prevent drying.
- Always sprinkle a tiny amount of flour over rolling board and on the top over the bread to facilitate rolling, but not too much so rotis, parathas will turn out dry.
- Parathas can be stuffed with vegetables and minced meat or chicken and paneer. The most popular stuffing are boiled and spiced potato or cauliflower. Filling should be spread evenly so that finished paratha has an equal thickness of dough on both sides and cooks evenly.
Circular and wooden, a patli is an elevated board that's used as a rolling surface. Indian kitchens didn't always have countertops, so the patli made it easy to roll out flatbreads and other items while sitting on the floor
Unleavened Indian breads are rolled out on a round board using a thin, light wooden rolling pin. Together, these are called a chakla belan. The heavier marble rolling pins favored by many pastry chefs will not work on Indian breads, because the extra weight can cause the dough to stick to the rolling pin and to the board.
he chimta, which is also often referred to as a chippio, is a sturdy pair of tongs with pointed or flared tips, usually made of iron but sometimes stainless steel. It's ideal for flipping flatbreads on a tawa and for holding rotis (or corn tortillas) directly above a flame to achieve a light char.
Making breads:
- Remember to heat tava before starting making, frying, heating the breads.
- Put a little oil on a hot pan before you start to cook.
- Put the bread on a hot tava/pan/griddle and reduce to medium after a minute or so. When brown spots appear, turn bread over and let it cook completely, particularly at the sides, pressing down.
- When one side of the bread is done, brush with little oil and turn it over.
- Turn it over once more so that the first side which had been just slightly cooked gets completely done.
- It is possible to cook bread for a minutes or so, or even longer than the time indicated in each recipe for crisper, browner effect. However, prolonged coocking may toughen the roti and result in very dark brown specks.
- While cooking on tava, leaves a residue of flour that will burn. Using a kitchen cloth wipe off accumulated residue after every third bread.
For chapatis puffed up you need an open flame beside the hot griddle.
- Put the chapati ont the griddle until brown spots appear, press down with a folded napkin, lift an hold over an open flame.
- When cooked, turn it over on the open flame, and it will puff up.
- Dab with a little oil, ghee or butter after removin from the heat. They have to be eaten soon after making.
How to keep bread warm and fresh:
If breads can not be served immediately, they may be kept wrapped in foil or insulated bowl to keep them fresh before serving. After removing from the tava, place the bread on a plate for about 2-3 minutes before putting in foil. Don't pile up one above the other while hot as the heat will cause steam and affect the taste/texture of the bread.
If you want to make them several hours before meal, brush them on both sides with a little oil when griddle, fold into half and wrap into foil. Then warm in an oven just before serving.
To reheat bread: heat tava on medium heat for 3 minutes. Put one bread at a time on tava and heat for a vew seconds on each side. They may be also be reheated in microwave oven.
To refresh bread: Place the bread onto the baking sheet and sprinkle it with water. Place the baking sheet in the preheated oven (350 F)and leave to warm for 2-3 minutes. Brush with oil or butter for extra flavor.
Popular Recipes
Easy-to-use Flatbread & Wrap Maker. Delicious and healthy alternative to Tortillas. Comes with Quick and Delicious Recipes - Savory, Sweet, Low-carb, Plant-Based, Gluten-Free, Paleo, Keto or just trying to eat more fruits and veggies? There’s an endless variety of delicious flatbreads you can make!DISCOVER POSSIBILITIES: Combine fruits, vegetables, healthy flours and grains. A great way to include (hide!) better-for-you foods in a thin flatbread - families and kids love it!
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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. Breads can be even used to make sandwich wraps.
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. Breads can be even used to make sandwich wraps.
Get to know this Indian method of cooking over a charcoal fire in a tandoor, a cylinrical clay oven. The dishes made that way are low in fat and really taste delicious.
Tandoori has the bone in and can be any part of the chicken, while Tikka generally refers to boneless meat. Both are marinated in mixture of yoghurt with spices.
This spicy seasoning and smoky, earthy flavor from the tandoor gives the tandoori food its very distinct, not forgetable taste.
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