You’re a power user moving through this website with super-human speed. Jump to navigation Jump to search This article is about Multigrain bread without maida cuisine. For the Native American bread, see Frybread.
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Most flat breads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Popular varieties include dosa, appam, and uttapam. Most Indian breads make use of the yeast spores in the atmosphere for fermentation. 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. In Southern India, a 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 Maharashtra, a multi-grain flat-bread called “thalipeeth” is also prepared.
It contains many grains and cereals like wheat, rice, bajra, jowar, ragi, horsegram, green gram, black gram, chickpeas and so on. Each grain or cereal is roasted separately and then milled together into a fine powder. Indian breads of Central Asian origin, such as naan and tandoori roti, are baked in a tandoor. Naan is usually leavened with yeast. In Tamil Nadu the popular adai dishes are made from millet dough or rice dough. Bhturu – Bhturu is famous in Himachali cuisine. It is 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. India, Nepal, Bangladesh and Pakistan which is baked on a hot surface. Chickpea flour, wheat flour and sometimes finely chopped vegetables.
Andhra Pradesh and parts of Maharashtra. 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. The other is an unleavened jaggery puri, made with jaggery and whole wheat flour. It is light type of dosa. Bengal similar to Puri but made with maida flour instead of atta.