But in this case, the dough is first rolled out and folded repeatedly by coating with ghee. This popular unleavened Indian bread is also made from whole wheat. Paratha/ Parantha Image courtesy of Aamer Javed Phulka is a thinner, easier to digest Gujarati version of roti, served with Gujarati dal or any other vegetable curry. Varieties range from garlic or butter naan to ones stuffed with fillings such as mashed potato or finely ground meat ( kheema). Made by combining flour, salt, and yogurt, it is leavened using yeast and cooked in a tandoor (coal-fired clay oven). Naan is an oven-baked flatbread found mostly in South Asian cuisine. It may be brushed with vegetable oil or ghee and served hot alongside a spicy accompaniment of vegetable or meat-based curry. It is then rolled out into circles and cooked on both sides on a pre-heated tawa (skillet) or put directly on an open flame to puff them up. The dough is made by mixing ground Indian whole wheat flour, water, and salt. Chapati/ Roti Image courtesy of Vrindavan LilaĬhapati or roti is an unleavened flatbread consumed all over the Indian subcontinent. These different types of flatbreads will give you an idea about how the culinary choices of people vary from one region to another. The Indian cuisine is just as diverse as the people of India.
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