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What are common Indian flat bread varieties?
Several varieties of breads are made in India. Some are roasted on hot griddle others deep fried or baked in Tandoor (clay oven)
They may be plain, stuffed with savory or sweet filling, or just topped with mouthwatering garnishes. The dough for one type of a bread may be used to make another bread by changing cooking method.
Baati
Flours: Whole grain wheat flour (Atta)
Shape: 2" diameter, ¾" thick patty
Cooking: Traditional: Embers of cow-dung, Modern: Embers of coal
Leavening: None
Bafla
Flours: Whole grain wheat flour (Atta)
Shape: 2" diameter, ¾" thick patty
Cooking: Precooked in Boiling salted water. Traditional Finish: Embers of cow-dung, Modern Finish: Deep-fryer
Leavening: None.
Bhature
Flours: All Purpose Flour (Maida)
Shape: 4" diameter, thickness of one Dime (10¢ coin).
Cooking: Deep-fried.
Leavening: Dahi (Yogurt with live culture) and Baking powder
Note: Dough for Kulcha and Bhature is same. Kulcha is baked, Bhature is deep fried.
Khameeri Roti
Flours: Whole wheat Flour (Atta)
Shape: About 4" diameter, thickness of one to two Nickels (5¢ coins).
Cooking: Deep fried.
Leavening: Active yeast.
Note: Dough for Naan and Khameeri Roti is same. Naan is baked, Khameeri Roti is deep fried.
Kulcha
Flours: All Purpose Flour (Maida)
Shape: About 6" diameter, thickness of two Nickels (5¢ coin).
Cooking: Baked in Tandoor.
Leavening: Dahi (Yogurt with live culture) and Baking powder.
Note: Dough for Kulcha and Bhature is same. Kulcha is baked, Bhature is deep fried.
Naan
Plain Naan Recipe compare to Pita Bread
Flours: Whole wheat Flour (Atta)
Shape: About 6" diameter, thickness of two Nickels (5¢ coin).
Cooking: Baked in Tandoor.
Leavening: Active yeast.
Note: Dough for Naan and Khameeri Roti is same. Naan is baked, Khameeri Roti is deep fried.
Paratha
Flours: Whole grain wheat flour (Atta)
Shape: About 6" diameter, thickness of two Nickels (5¢ coin).
Cooking: Fried on hot griddle (Tawa) with Ghee.
Leavening: Some recipes use Dahi (Yogurt with live culture).
Poori
Flours: Whole grain wheat flour (Atta)
Shape: 4" diameter, thickness of one Dime (10¢ coin).
Cooking: Deep-fried.
Leavening: None
Poori - Loach
Flours: All Purpose flour (Atta)
Shape: 4" diameter, thickness of one Dime (10¢ coin).
Cooking: Deep-fried.
Leavening: Dahi (Yogurt with live culture).
Roti Chapati Phulka
How to make Roti Chapati Phulka? Compare with Flour Tortilla and Corn Tortilla.
Flours: Whole grain wheat flour (Atta), Corn (Makki), Pearl Millet (Bajra), Finger Millet (Jowar), Chickpea flour (Besan)
Shape: About 6" diameter, thickness of one Nickel (5¢ coin). Phulka is thinner and smaller.
Cooking: Baked hot griddle (Tawa).
Leavening: None
Sheermal
Flours: All Purpose Flour (Maida)
Shape: About 6" diameter, thickness of two Nickels (5¢ coin).
Cooking: Baked in Tandoor.
Leavening: Active yeast.
Note: This is sweet bread.