View source for Indian bread/ja

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{{about/ja|Indian cuisine/ja|the Native American bread/ja|Frybread/ja}}

{{Indian cuisine/ja}}
'''インドのパン'''は、[[flatbread/ja|薄焼きパン]]や[[crêpe/ja|クレープ]]の幅広い種類を指し、[[Indian cuisine/ja|インド料理]]に不可欠な存在である。その多様性は、[[:en:Indian culture|インドの文化]]と食習慣の多様性を反映している。

==材料{{Anchor|Ingredients}}==
[[:en:northern India|北インド]]のほとんどの薄焼きパンは無発酵で、主に製粉された小麦粉、通常は[[Atta flour/ja|アタ]]や[[Maida flour/ja|マイダ]]、そして水から作られている。一部の薄焼きパン、特に[[paratha/ja|パラタ]]は、[[vegetable/ja|野菜]]を詰めたり、[[ghee/ja|ギー]]や[[butter/ja|バター]]を層にしたりすることもある。

[[:en:Maharashtra|マハラシュトラ州]]や[[:en:Gujarat|グジャラート州]]では、ジョワル（''[[Sorghum bicolor/ja|ソルガム]]''）、ラギ（''[[Eleusine coracana/ja|シコクビエ]]''）、[[rice/ja|米]]、バジュラ（[[pearl millet/ja|パールミレット]]）などの穀物からもパンが作られており、グジャラートでは「ロトラ」、マハラシュトラでは「バクリ」と呼ばれている。

ほとんどのインドの[[Bread/ja|パン]]は、発酵のために空気中の酵母菌を利用している。

==作り方{{Anchor|Preparation}}==
北インドでは、主要な材料の生地が用意され、伸ばして平らにされる。[[roti/ja|ロティ]]、[[kulcha/ja|クルチャ]]、[[chapati/ja|チャパティ]]など、ほとんどのインドのパンは、鋳鉄、鋼、またはアルミニウム製の[[griddle/ja|鉄板]]である「[[tava/ja|タヴァ]]」で焼かれる。[[puri (food)/ja|プーリ]]や[[bhatura/ja|バトゥーラ]]のような他のパンは[[Deep fry/ja|揚げられる]]。これらのパンの生地は、揚げる際に吸い込む油を減らすため、通常は水を少なめにして作られる。

南インドでは、米と黒レンズ豆の[[batter (cooking)/ja|バッター]]が用意され、熱した油を引いた鉄板に少量ずつお玉で流し込み、薄く丸く広げて油や[[ghee/ja|ギー]]で黄金色になるまで焼かれる。
西インド（マハラシュトラ州、グジャラート州、[[:en:Rajasthan|ラージャスターン州]]を含む）では、小麦がこれらの地域の主食であるにもかかわらず、バジュラ、ソルガム、ラギなどの粗い穀物からパンが作られることがある。穀物や穀類は通常、細かい粉に挽かれ、少量の水と混ぜて滑らかな生地が作られる。この生地は、両手で挟んだり、逆さにした皿や他の平らな表面に置いたりして、手で丸く叩いて形作られる。

マハラシュトラ州では、「タリピート」と呼ばれる多穀物の薄焼きパンも作られている。これには小麦、米、バジュラ、ジョワル、ラギ、[[Macrotyloma uniflorum/ja|ホースグラム]]、緑豆、黒豆、ひよこ豆など、多くの穀物や穀類が含まれている。それぞれの穀物や穀類は別に焙煎され、それから一緒に細かい粉に挽かれる。スパイスと刻んだ玉ねぎが水と共に加えられて生地になり、丸く叩いて形作られた後、少量のギーや油をひいた鉄板で焼かれる。しばしば自家製バターと共に供される。

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Indian breads of [[Central Asia|Central Asian origin]], such as naan and tandoori roti, are baked in a [[tandoor]]. Naan is usually leavened with [[yeast]].
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==Varieties==
<!---Bread variety names are NOT capitalised! Please pay attention to detail and use lowercase letters!--->
Different varieties of Indian breads include [[chapati]], [[phulka]], [[Puri (food)|puri]], [[roti]], bajra rotla, thepla, [[paratha]], [[naan]], [[kulcha]], [[bhatoora]], [[luchi]], [[puran poli]], [[pathiri]], and [[parotta]]. Some of these, like paratha and roti, have many varieties. Some varieties depend on the kind of grain used to prepare them, and others depend on the fillings they contain.
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* [[Bobbatlu]]/[[Bakshalu]]/[[Obbattu]] – made of maida, chanadal/ toor dal, sugar/jaggery, from the Telugu / Kannada cuisine, specially prepared for the [[Ugadi]] (Lunar New Year) festival in Telugu states and Karnataka
* [[Baati]] – hard, [[unleavened bread]] cooked in the desert areas of [[Rajasthan]], and in [[Madhya Pradesh]]
* [[Bafla]] - hard, ball boiled and then baked in [[Madhya Pradesh]] Malwa Region
* [[Bhakri]] – round flat [[Leavening|unleavened]] bread made mainly using Sorgham bicolr or [[Pearl millet]] often used in the cuisine of the state of [[Maharashtra]] in [[India]] but is also common in western and central [[India]], especially in the states of Rajasthan, [[Gujarat]], [[Malwa]], [[Goa]], and northern [[Karnataka]].
* [[Bhatoora]] – fluffy [[Deep fry|deep-fried]] [[Leavening agent|leavened]] bread from [[North India]]
* [[Bhturu]] - prepared from soft kneaded fermented dough. It is almost like soft bread from inside and crisp outside. It is served with local delicacies of Himachli Dham like Madra, Dal and Khatta etc.
*[[Chakuli]] - An [[Odisha]] staple, prepared from a generous mix of rice and black gram batter,seared in Mustard oil or Ghee. Grated dry/fresh coconut, liquid jaggery, chhenā might be added as well.
* [[Chapati]] – unleavened [[flatbread]] (also known as ''[[roti]]'') from India, Nepal, Bangladesh and Pakistan which is baked on a hot surface. It is a common [[staple food]] in [[India]]
* Cheela – crepes made from batter of varying ingredients in North India - ingredients usually include pulse (dal) flour,Chickpea flour, wheat flour and sometimes finely chopped vegetables.
* [[Chikkolee]] – spicy wheat dish common in southern [[Andhra Pradesh]] and parts of [[Maharashtra]].
*[[Chhilka Roti]] - a bread from [[Jharkhand]] prepared using rice flour and chana daal.
* [[Charolia]] - a thin, pancake-like bread made by spreading a batter on a hot pan in a pattern to make net like shape once cooked.
* [[Chili parotha]] – essentially a plain [[paratta]] shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, and [[chili powder]]
* [[Dhebra]] – Two different types: one made with [[pearl millet]] (bajra) flour, often flavoured with [[fenugreek]] leaf (methi). The other is an unleavened jaggery puri, made with jaggery and whole wheat flour.
* [[Kachori]] – unleavened deep-fried bread with lentils filling
* [[Khakhra]] – thin crackers made from [[mat bean]], [[wheat flour]] and oil
* [[Kori rotti]] - A crisp, dry wafers made from boiled rice in the [[Tulu Nadu]] region. This name is given to both the bread and the dish that includes [[Mangaloreans|Mangalorean]] chicken curry.
* [[Kulcha]] – leavened bread eaten in India and Pakistan, made from [[maida flour]] (wheat flour)
* [[Luchi]] – deep-fried flatbread from Bengal similar to Puri but made with maida flour instead of atta.
* [[Manda roti]] (Rumali roti): Traditional Indian flatbread which thin like handkerchief and cooked on upturned pot. It was known as ''Mandaka'' in ancient India.
* [[Naan]] – oven-baked leavened flatbread
** [[Keema naan]] – naan stuffed with minced meat
** [[Butter naan]] - naan topped with nigella seeds and greased with butter
* [[Papadum]] – thin, crisp disc-shaped Indian food typically based on a [[Seasoning|seasoned]] [[dough]] made from black gram (urad flour), fried or cooked with dry heat
* [[Paratha]] – layered or stuffed flatbread from North India - traditionally made from whole wheat flour by baking with oil on a hot surface.
** [[Aloo paratha]]
** [[Gobhi paratha]]
** [[Laccha paratha]]
* [[Parotta|Porotta]] – layered flat bread of [[Kerala]] and some parts of Southern India
* [[Pashti]] – flatbread prepared with rice flour and [[Pan frying|pan fried]] in [[ghee]]
* [[Pathiri]] – pancake made of rice flour
* [[Pesaha Appam]] – unleavened [[Passover|Passover bread]] made by the [[Saint Thomas Christians]] (also known as Syrian Christians or Nasrani) of [[Kerala]], [[India]] to be served on [[Passover]] night.
* [[Pesarattu]] – [[crepe]]-like bread that is similar to [[Dosa (food)|dosa]], made out of [[Mung bean|mung]] dal with its origin in [[Andhra Pradesh]].
* [[Minapa Rotte]] – Pancakes made of idli batter, originating in [[Andhra Pradesh]].
* [[Maggiga Rotte]] Dosa style sour flat bread made with dosa batter mixed with maida and Butter milk with Origin in [[Andhra Pradesh]]
* [[Dibbha Rotte]] Very thick pancakes made of idli batter, originating in [[Andhra Pradesh]].
* [[chapati|Phulka]]
* [[Pitha]]/[[Pithe]] – type of cake made from fermented rice batter, [[dim sum]] or bread common in Bengal, Assam and Orissa.
** [[Chakuli pitha]] – From [[Odisha, India|Odisha]], thin pancakes made of [[rice flour]] and [[black gram]] batter. It is similar to a [[Dosa (food)|dosa]].
** [[Til Pitha]] – dry powdered rice cakes with Sesame seeds and Jaggery filling [[Assam]]
** [[bhapa pithe]] from Bengal
** [[Patishapta]] from Bengal
** [[Chitoi Pithe]] from Bengal, [[Chitau Pitha]] from [[Odisha,India|Odisha]]
** [[Jhaal Pithe]] from Bangladesh; Pitha made from fermented rice batter mixed with sliced green chilli and coriander leaves
** [[Narikol Pitha]] dry powdered rice cakes with grated and sweetened coconut filling [[Assam]]
** [[Arisa Pitha]] – a traditional sweet deep fried pancake from [[Odisha, India|Odisha]]. The crispy outer layer surrounds soft insides.
** [[Manda Pitha]] – steamed Pitha from [[Odisha, India|Orissa]]
** [[Kakara Pitha]] – [[Odisha, India|Odisha]]
* Poi/[[Poee]] – A Goan whole wheat hollow flatbread. 
* [[Puran Poli|Poli]]/[[Puran Poli]] – traditional type of sweet flatbread
* [[Puri (food)|Puri]] – unleavened deep-fried bread
** [[Pulla Attu]] Sour dosas made with mix of Dosa batter and Maida with Origins in Andhra Pradesh
* [[Radhaballabhi]] fried flatbread similar to Dalpuri but the filling consists of [[Urad dal|Urad Dal]] (Black Lentils) instead of [[Channa dal|Cholar Dal]].
* [[Ragi dosa]] – dosa made out of [[Finger Millet|finger millet]].
* [[Roti]] – most simple and common of all Indian breads. Apart from wheat based roti, several millet based and rice based rotis are made like:
** [[Akki rotti]]
** [[Jolada rotti]]
** [[Makki ki roti]]
** [[Ragi rotti]]– made of ragi ([[finger millet]]) flour
** [[Rotlo]] (Bajra roti), a Gujarati staple bread made of millet flour
* [[Sanna (dish)|Sanna]] – spongy rice cake available at Goa, made from fermented or unfermented Rice batter with or without sweeteners
* [[Sheermal]] – [[saffron]]-flavored flatbread from [[Kashmir]]
* [[Taftan (bread)|Taftan]] – leavened bread from Uttar Pradesh
* [[Tandoor|Tandoori Roti]] – baked in a [[Masonry oven|clay oven]] called a [[tandoor]]. Thicker than a normal Roti.
* [[Thalipeeth]] – savoury multi-grain pancake popular in Maharashtra.
* [[Kori Rotti]] – crisp dry wafers (about 1mm thick) made from boiled rice and served along with spicy Chicken curry. Usually available in A4 size packs and very popular bread in Coastal Karnataka.
* [[Litti (cuisine)|Litti]] - Litti, along with [[Bhurta|chokha]], is a complete meal originated from the Indian subcontinent; and popular in Indian states of Bihar, Jharkhand, parts of Uttar Pradesh as well as Nepalese state of [[Madhesh Province|Madhesh]]. It is a dough ball made up of whole wheat flour and stuffed with [[Sattu]] (roasted barley flour) mixed with herbs and spices and then roasted over coal or cow dung cakes or wood then it is tossed with much ghee. Although very often confused with the closely related Baati, it is a completely different dish in terms of taste, texture and preparation. It may be eaten with yogurt, [[Baingan bharta|Baigan chokha]], [[Aloo chokha]], and [[Papadam|papad]].
* [[Thepla]] - Gujarati chapatti made with whole wheat flour and flavoured with fenugreek leaves and spices.
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==ギャラリー==
<gallery mode="packed">
File:Bhatura.jpg|[[Bhatura/ja]]
File:Chapatiroll.jpg|[[Chapati/ja]]/[[Roti/ja]]
File:Luchi.jpg|[[Luchi/ja]]
File:Parotta.jpg|[[Parotta/ja]]
File:Kulchachole.jpg|''チョーレ''と一緒の[[Kulcha/ja|クルチャ]]
File:Naan shiva.jpg|[[Naan/ja]]
File:Papadsbangalore.jpg|[[Papadum/ja]]
File:Alooparatha.jpg|[[Paratha/ja]]
File:Puri.jpg|[[Puri (food)/ja|プーリー]]
File:Pathiri.jpg|[[Pathiri/ja]]
File:Obbattu.jpg|[[Puran poli/ja]]
File:Rumali Roti - Kerala.jpg|[[Rumali roti/ja]]
</gallery>

==関連項目==
{{portal|Food|India}}
* [[List of breads/ja]]
*[[List of Indian dishes/ja]]
*[[Culture of India/ja]]
*[[Indian cuisine/ja]]

{{Indian bread/ja}}
{{Indian Dishes/ja}}
{{Flatbreads/ja}}
{{bread/ja}}

{{DEFAULTSORT:Indian Bread}}
[[Category:Indian breads|*]]
{{二次利用/ja|date=13 March 2025, at 10:20}}