Indian bread: Difference between revisions

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

{{short description|Various flatbreads and crêpes in Indian cuisine}}

{{Indian cuisine}}

'''Indian breads''' are a wide variety of [[flatbreads]] and [[crêpe]]s which are an integral part of [[Indian cuisine]]. Their variation reflects the diversity of [[Indian culture]] and food habits.

==Ingredients==

Most flatbreads from [[northern India]] are unleavened and made primarily from milled flour, usually [[Atta flour|atta]] or [[Maida flour|maida]], and water. Some flatbreads, especially [[paratha]], may be stuffed with [[vegetable]]s and layered with either [[ghee]] or [[butter]].

In [[Maharashtra]] and [[Gujarat]], breads are also made from grains like jowar (''[[Sorghum bicolor]]''), ragi (''[[Eleusine coracana]]''), ''[[rice]]'' and bajra ([[pearl millet]]), and are called "rotla" in [[Gujarat]] and "bhakri" in Maharashtra.

Most Indian [[Bread|breads]] make use of the yeast spores in the atmosphere for fermentation.

==Preparation==

In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads, such as [[roti]], [[kulcha]] and [[chapati]], are baked on ''[[tava]]'', a [[griddle]] made from cast iron, steel or aluminum. Others such as [[puri (food)|puri]] and [[bhatura]] are [[Deep fry|deep-fried]]. The dough for these breads is usually made with less water in order to reduce the oil soaked up when frying.

In Southern India, a [[batter (cooking)|batter]] of rice and black lentils is prepared and ladled in small amounts onto a hot greased skillet, where it is spread out into a thin circle and fried with oil or [[ghee]] until golden brown.

In Western India (including the states of Maharashtra, Gujarat and [[Rajasthan]]) bread may be made from coarse grains such as bajra, sorghum or ragi, though wheat is the staple in these regions. The grains or cereals are usually milled into a fine powder, and mixed with a little water to make a smooth dough. This dough is patted into a circle by hand, either by holding it between the two hands or by placing it on an upturned plate or other flat surface.

In Maharashtra, a multi-grain flatbread called "thalipeeth" is also prepared. It contains many grains and cereals like wheat, rice, bajra, jowar, ragi, [[Macrotyloma uniflorum|horse gram]], green gram, black gram, chickpeas and so on. Each grain or cereal is roasted separately and then milled together into a fine powder. Spices and chopped onions are added along with water to make the dough, and it is patted into circles, after which it is roasted on a griddle with some ghee or oil. It is often served with homemade butter.

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]].

==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.

* [[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]]

* [[Thepla]] - Gujarati chapatti made with whole wheat flour and flavoured with fenugreek leaves and spices.

==Gallery==

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==See also==

{{portal|Food|India}}

*[[Indian cuisine]]

{{Indian bread}}

{{Indian Dishes}}

{{bread}}

{{DEFAULTSORT:Indian Bread}}

[[Category:Indian breads|*]]

{{二次利用|date=13 March 2025, at 10:20}}

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