BREADS in india Indian cuisine has a vibrant assortment of delicious
traditional flat breads.
Different states of India have their own ingredientsand style of baking breads, creating several types,shapes, sizes and textures served throughout India.
The traditional food of India has been widelyappreciated for its fabulous use of herbs and spices.
Breads are an integral part of traditional Indianhome-cooked meal.
They are a staple food prepared froma dough of flour and water.
Right from breakfast to dinner, thereare various kinds Indian breads that spruce upregular meal time.
Types of Breads in INDIA
Roti
Poori
Paratha
Kulcha
Naan
Makki di Roti
India is a vast country and is known for its unity indiversity. Different kinds of breads are eaten in differentstates of India, some as staple food while others are madeon special occasions.
Luchi Pitha Paṭi shapta Mug pakon
North India West India
Puran Poli Khakhra Thalipeeth Baati
East India South India
Pathiri Parotta Jolada
Rotti Sheermal
Most Common Bread in INDIA
ROTI
Roti is a flatbread
originating from
the Indian subcontinent,
made from wholemeal
flour, traditionally known
as atta, that originated
and is consumed
in India.
The beauty of roti’s is
that they can be eaten
with anything.
SPECIAL BREADS IN INDIAPOORI
Poori is a very
popular Indian fried
bread made from whole
wheat flour and are
usually served with a
side potato dish and
pickle.
Crisp, golden and
soft pooris are prepared
and relished by all on
festivals and special
celebrations in India.
PARATHA Paratha is a flat, thick
piece of unleavened bread fried on a griddle.
Parathas come in two primary forms: plain or stuffed.
They are famous in North India and served with butter, pickle and yogurt.
KULCHA
Kulcha is a type of leavened bread .
Kulcha is a typical recipe from Punjab.
Amritsari kulchas are famous all over country.
Naan is an Indian yeast-leavened bread, traditionally baked in a clay oven called a tandoor.
It is served hot and brushed with ghee or butter.
NAAN
MAKKI DI ROTI
Makki di roti is a flat, unleavened bread made from corn flour, primarily eaten in Punjab region of India.
It is generally made during winter and is perhaps best known when accompanied with saag.
PURAN POLI
Puran poli is a popularrecipe made duringGanesh Chaturthi, afestival celebrated in stateof Maharashtra.
It is stuffed with a sweetfilling made from skinnedsplit bengal gram /chanadal and jaggery.
Sweet filling is puran and bread is called as poli.
THALIPEETH Thalipeeth is a type of
multi-grain breadpopular in WesternIndia.
It is a special dish fromstate of Maharashtra.
The dough is preparedfrom a special flourmade from roastedtapioca, Rajgira,coriander seeds, cuminseeds, wheat, and rice.
KHAKHRA
Khakhra is a thin cracker common in the Gujarat state of west India.
It is made from wheat flour, spices and oil.
It is served usually during breakfast.
BAATI
Baati is a hard,unleavened breadcooked in state ofRajasthan, and insome parts of stateof Madhya Pradeshand Gujarat.
Baati is always eatenwith dal.
LUCHI
Luchi is a deep-fried flatbread madeof all purpose flour.
It is prepared in statesof Bengal, Assam,Odisha and otherparts of Eastern India.
PATHIRI
• Pathiri is a softchapati like breadmade of rice flour.
• It is part of the localcuisine of coastalMalabar region inSouthern India.
PAROTTA
Parotta is a layeredflatbread made fromall purpose flour, fromthe culinary traditionof southern India.
Parottas are usuallyavailable as street foodand also served atweddings, religiousfestivals and feasts.
• Jolada rotti is anunleavened Indianbread made out ofjowar, originating fromstate of NorthKarnataka.
• It is coarser than aroti.
• It can be either soft orhard in texture.
JOLADA ROTTI
SHEERMAL
Sheermal is a saffron-flavored traditionalflatbread made inIndia.
It is one of the specialpreparation of thecities of Lucknow andHyderabad in India.
Recipe of roti
Take some Whole wheat flour .If youcannot obtain this, use all purposebaking flour.
Using water and oil, slowly mix theflour. Eventually, a dough will beformed. Keep mixing until the dough issoft. Cover with clear film and leaveaside for 15-20 minutes to rest.
Preparation Time ->20 minutes Serves -> 8 - 10
Chapati Ingredients :Whole wheat flour – 2 cups Oil – ½ tsp Water – ¾ cup
Divide the dough into 8-10 equalportions.
Roll out each piece to a circle on awell floured surface.
Place the tava (chapatti griddle) or aheavy frying pan over a high heat.When steam rises from it, lower theheat to medium and add the firstchapatti to the pan.
When the chapatti begins to bubble, turn it over.Press down with a clean dish towel or a flatspoon and turn once again.
Remove the cooked chapatti from the pan andkeep warm in a piece of foil.
India is a vastcountry with peoplefrom variousreligions, casts andbeliefs. There aremany kinds of fooditems prepared andeaten all aroundthe country.In-spite of presenceof immensedifferences weIndians believe inUnity in Diversityand relish the