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インドのパン

Revision as of 21:57, 27 May 2025 by Fire (talk | contribs) (Created page with "ナンやタンドーリ・ロティなど、中央アジア起源のインドのパンはタンドールで焼かれる。ナンは通常、イーストで発酵させている。")

Indian bread/ja
Other languages:
この記事は、 Indian cuisine/jaについての説明である。the Native American bread/jaについては、 Frybread/jaを参照してください。

インドのパンは、薄焼きパンやクレープの幅広い種類を指し、インド料理に不可欠な存在である。その多様性は、インドの文化と食習慣の多様性を反映している。

材料

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、通常はアタやマイダ、そして水から作られている。一部の薄焼きパン、特にパラタは、野菜を詰めたり、ギーやバターを層にしたりすることもある。

マハラシュトラ州やグジャラート州では、ジョワル（ソルガム）、ラギ（シコクビエ）、米、バジュラ（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

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。ロティ、クルチャ、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鉄板である「タヴァ」で焼かれる。プーリやバトゥーラのような他のパンは揚げられる。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、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、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。

ナンやタンドーリ・ロティなど、中央アジア起源のインドのパンはタンドールで焼かれる。ナンは通常、イーストで発酵させている。

Varieties

Different varieties of Indian breads include chapati, phulka, 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.

  • 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 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-fried 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 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 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.
  • Porotta – layered flat bread of Kerala and some parts of Southern India
  • Pashti – flatbread prepared with rice flour and pan fried in ghee
  • Pathiri – pancake made of rice flour
  • Pesaha Appam – unleavened 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, made out of 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.
  • Phulka
  • Pitha/Pithe – type of cake made from fermented rice batter, dim sum or bread common in Bengal, Assam and Orissa.
  • Poi/Poee – A Goan whole wheat hollow flatbread.
  • Poli/Puran Poli – traditional type of sweet flatbread
  • 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 (Black Lentils) instead of Cholar Dal.
  • Ragi dosa – dosa made out of 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:
  • 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 – leavened bread from Uttar Pradesh
  • Tandoori Roti – baked in a 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 - Litti, along with 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. 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, Baigan chokha, Aloo chokha, and papad.
  • Thepla - Gujarati chapatti made with whole wheat flour and flavoured with fenugreek leaves and spices.

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