Breads of India

HISTORICAL BACKDROP
 The archaeological backdrop of the breads can be traced to Shubayqa in modern day Jordan,
between 14,000 to 11,000 years ago.
 The earliest signs of flat breads are noticed in what is called the fertile cresent.
 The Fertile Crescent is a crescent-shaped region in the Middle East, spanning modern-day Iraq,
Syria, Lebanon, Israel, Palestine, Jordan, the northeast and Nile valley regions of Egypt, together
with the southeastern region of Turkey and the western fringes of Iran.
TWO BASIC TYPES
Broadly speaking the breads internationally can be classified into two broad types -
1. Dough type
2. Batter type
The dough type breads are further divided into two varieties
1. Leavened
2. Unleavened
The dough type breads were fast to proliferate as they were easy to cook over open fires or on
flat stones or pebbles.
THE INDIA STORY
 Indian breads are a wide variety of flatbreads which are an integral part of Indian cuisine.
 The breads in India are made with a large variety of indigenous grains such as -
 wheat
 Rice
 Bajra ( pearl Millet)
 Amaranth ( Rajgira)
 Sorghum (Jowar)
 In India breads are also made from lentils such as chickpeas , Moong and many others.
 Their variation reflects the diversity of Indian culture and food habits.
Regional variety
 Most flatbreads today from northern India are made primarily from atta or maida, and water.
 Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either
ghee or butter.
In southern India and the West Coast, most flatbreads are basically crêpe made from black
lentils and rice. Popular varieties include dosa, Appam, uttapam and rice rotis and ragi rotis
COOKING VARIATIONS
 The flat breads are usually made on a metal hot plate or in some cases traditional clay tawas.
 They can also be cooked or finished directly in live fire made by charcoal or wood.
 The thickness of the bread depends on the malleability of the source grain of the dough, eg.
maida rotis can be rolled thinner than Atta rotis.
 The batter based breads have to be cooked mostly on flat surfaces such as tawa unless cooked
wrapped in leaves or other wraps.
NORTH & EAST INDIA
 In northern India, a dough of the bread is prepared and flattened by rolling.
 Most Indian breads, such as roti and chapati, are broiled on tava, a griddle made from cast iron.
 Others such as puri, Luchi and bhatura are deep-fried.
 Certain breads such as chillas and pithe are batter based.
 Breads like Kulcha and khamiri roti are leavened breads.

SOUTH INDIA
 In Southern India, a batter of rice and black lentils is prepared and ladled in small amounts onto
a hot greased skillet, where it is spread out into a thin circle and fried with oil or ghee until
golden brown, called Dosa.
 Other breads in south Indian states are Uttapam , Appam, Adai etc.
WEST INDIA
 In Western India (including the states of Maharashtra, Gujarat and Rajasthan) bread may be
made from coarse grains such as bajra, sorghum or ragi, though wheat is the staple in these
regions. These breads are known by various names rotlo (Gujarati), bhakri (Marathi), roti
(Rajasthan) & (North Karnataka).
TANDOOR BREADS
 Indian breads of Central Asian origin, such as Naan and tandoori roti, are baked in a tandoor.
Naan is usually leavened with yeast.
 Kashmir, Ladakh and Jammu areas have a very primitive tradition of tandoori breads such as
Lavaas, Girdah, Katlam, Tsot , Roth etc.
 Different varieties of Indian bread include: Chapati, Phulka, Puri, Roti, Bajra Rotla, Thepla,
Paratha, Naan, Kulcha, Bhatoora, Baqar Khani, Appam, Dosa, Luchi, Puran Poli, Pathiri, Parotta
and many more
BREAD VARIETY
 Appam – A type of South Indian pancake made with fermented rice batter and coconut milk
 Baati – Hard, unleavened bread cooked in the desert areas of Rajasthan and in Uttar Pradesh
and Madhya Pradesh
 Bhakri – Round flat unleavened bread often used in the cuisine of the state of Maharashtra in
India but is also common in western and central India, especially in the states of Rajasthan,
Gujarat, Malwa, Goa, and northern Karnataka.
 Bhatoora – Fluffy deep-fried leavened bread from North India

Chapati – Unleavened flatbread (also known as roti) from India, Nepal, Bangladesh and Pakistan.
It is a common staple food in South Asia
 Chikkolee – Spicy wheat dish common in southern Andhra Pradesh and parts of Maharastra.
 Chili parotha – Essentially a plain paratha shredded into small, bite-sized pieces mixed with
sautéed onions, tomatoes, and chili powder
 Dhebra – Made with pearl millet (bajra) flour, often flavoured with fenugreek leaf (methi)
 Dosa – A fermented crêpe or pancake made from rice batter and black lentils. It is a staple dish
in South Indian states of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala.
 Kachori – Unleavened deep-fried bread with lentils filling.
 Kulcha – Leavened bread eaten in India and Pakistan, made from maida flour (wheat flour).
 Luchi – Deep-fried flatbread.
Naan – An oven-baked leavened flatbread
 Puran Poli – Traditional type of sweet flatbread
 Puri – Unleavened deep-fried bread
 Roti – Flat bread originating from South Asia
 Makki di roti
 Rumali Roti
 Sheermal – Saffron-flavored flatbread

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HISTORICAL BACKDROP

TWO BASIC TYPES

THE INDIA STORY

 Bajra ( pearl Millet)

NORTH & EAST INDIA

 In northern India, a dough of the bread is prepared and flattened by rolling.

 Others such as puri, Luchi and bhatura are deep-fried.

 Certain breads such as chillas and pithe are batter based.

 Breads like Kulcha and khamiri roti are leavened breads.

 Bhatoora – Fluffy deep-fried leavened bread from North India

 Kachori – Unleavened deep-fried bread with lentils filling.

 Luchi – Deep-fried flatbread.

Naan – An oven-baked leavened flatbread

 Puran Poli – Traditional type of sweet flatbread

 Puri – Unleavened deep-fried bread

 Roti – Flat bread originating from South Asia

 Sheermal – Saffron-flavored flatbread

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