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Famous India > Foods From India > Roti
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Indian breads are very different from the traditional western bread. In northern and central India, people usually serve meal with Roti, which is flat bread, hand cooked on the tawa. Roti are usually unleavened but there are variations like naan, bhatura which are made with yeast. Indian breads are usually made from whole wheat flour. The flour is doughed and the roti is made in a jiffy. Rotis are usually complimented with spicy curries and dals.

Delightful Variations:
Flour, water, salt and sometimes oil or" ghee" kneaded and either dry fried on a" tava" or griddle, deep fried in oil or baked in a "tandoor "or oven. There are many varieties and these can be eaten plain or stuffed. Vegetables, minced meat are used as stuffing to make stuffed breads that are a complete meal in itself and these can be relished with an array of pickles or chutney. They can also be accompanied by yogurt specially at breakfast time, to keep you full till lunch time.

Plain Nan
Plain Nan
Unleavened white flour baked bread. Goes well with the creamy sauces of many North Indian and Mogul dishes.
Very light puffed bread, slightly crisp and flaky, always a source of delight as it comes to the table in its characteristic balloon shape.

» Paratha
Is shallow fried, thick can be made in round, triangle or square shape. Further variation can be achieved by stuffing the paratha with vegetables like potato, cauliflower or anyother to suit your taste.

» Tandoori Roti
Is baked in an oven or 'tandoor' and can be stuffed to suit your taste. Is a delight when accompanied with Mughlai dishes, especialy prepared in Delhiand Lucknow.

Ingredients: Whole wheat flour 2 cups Water for kneading

1. Sieve flour.
2. Add water a little at a time.
3. Knead into a medium soft dough
4. Divide into balls of equal portions.
5. Apply some flour and roll into thin chapatis.
6. Cook on Tawa till puffed and cooked.
Apply Ghee & serve Hot

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