02 May

North Indian Wheat Breads

North India is all about Wheat Flat Breads. There are multiple breads like Roti, Parantha, Poori, Naan, Kulcha amongst others.

Roti or Chappati

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Parantha

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Paranthas are cooked the same way as roti except it often has some stuffing, cooked vegetables, meats or lentils with spices, and is lightly fried on either side. It is an ideal breakfast of Punjabi cuisine but now is popular all over India, South East Asia, and Caribbean Islands.

 

 

 

Poori

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Poori is prepared with whole wheat flour. Dough of flour and water is rolled out in a small and deep fried in oil until golden-brown in color. While deep frying, it puffs up like a round ball.

 

 

 

 

Naan

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Naan is a leavened flatbread, traditionally baked in clay oven called Tandoor.

White flour is mixed with salt, a yeast culture, and enough yogurt to make a smooth, elastic dough. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls, which are flattened and baked traditionally in Tandoor.

Kulcha

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Kulcha is a variant of Naan and often have stuffing of potatoes, onion, spices or other vegetables and meats.

 

 

 

 

 

Bhatoora

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A variant of Poori is Bhatoora, which is three times the size of a Poori and is made of different flour – Poori uses whole-wheat flour while Bhatoora uses leavened all-purpose flour.

 

 

 

 

Rumali Roti

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Rumali Roti is extremely thin bread and is a traditional element of Mughlai cuisine popular in North India. The name comes from Hindi/Urdu word “rumal” meaning handkerchief. The extreme thinness of the bread and the fact that it is usually served folded like a handkerchief are the probable sources of the name.

The bread is usually made with a combination of whole and white wheat flours and best cooked on top of an inverted Indian styled wok.

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