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