Indian breads
Indian Breads
Indian breads are a wide variety of flatbreads and crepes which form an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture, food habits and geography.
Types of Indian Breads[edit | edit source]
Roti[edit | edit source]
Roti is a round, flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough. It is consumed in many countries worldwide.
Naan[edit | edit source]
Naan is a leavened, oven-baked flatbread found in the cuisines mainly of Western Asia, India, Indonesia, Myanmar and the Caribbean.
Paratha[edit | edit source]
Paratha is a flatbread that originated in the Indian subcontinent, prevalent throughout areas of India, Sri Lanka, Pakistan, Nepal and Bangladesh where wheat is the traditional staple.
Dosa[edit | edit source]
Dosa is a type of pancake from the Indian subcontinent, made from a fermented batter. It is somewhat similar to a crepe in appearance.
Regional Variations[edit | edit source]
Indian breads vary from region to region, with each region having its own specialties. For example, Bhatura is popular in North India, while Appam is a type of bread popular in South India.
Preparation and Serving[edit | edit source]
Indian breads are typically served with a variety of curries, dal (lentil soups), and chutneys. Some, like Puri and Bhatura, are deep fried and are typically served with spicy chickpea curry.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD