Indian Bread
Indian bread is regional before it is anything else. A naan from a tandoor in Punjab. A bhakri from Gujarat over a dry pan. A puffed phulka over an open flame. The bread carries the meal — and the meal needs the bread to carry it.
Featured indian bread recipes
- Naan, the home version of the tandoor — Iris · Amritsar · A yogurt-yeasted dough slapped onto a 700-degree oven stone. The leopard spots are the test.
- Phulka, puffed over flame — Iris · Delhi · A whole-wheat round cooked on a tava, then held over an open flame for the puff.
- Aloo paratha, potato-stuffed — Iris · Punjab · A whole-wheat dough rolled around a spiced potato mixture, griddled in ghee.
- Mooli paratha, radish-stuffed — Iris · Punjab · Grated daikon, salt, spices, folded into a paratha. Eaten with yogurt and pickle.
- Bhatura, fried bread — Iris · Punjab · A maida-based dough fried until it puffs into a balloon. Eaten with chana.
- Kulcha, Amritsari style — Iris · Amritsar · A maida flatbread baked in a tandoor. Stuffed or plain — both are correct.
- Thepla, Gujarati methi flatbread — Iris · Ahmedabad · Fenugreek leaves in a chickpea-and-wheat dough. Travels well — a road-trip bread.
- Roomali roti, the handkerchief bread — Iris · Lucknow · A maida-and-wheat dough rolled paper-thin and tossed onto an inverted hot wok.
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