Naan is an leavened flatbread traditional baked in clay ovens called Tandoor. These are popular in the Indian Subcontinent and nearby regions. Using Sourdough starter in the recipe creates a Naan bread with more mature, complex flavors. This is as close as you can get to Naans made by the traditional Tandoor bakers of the …
These are gluten free flat breads made with rice flour. Freshly made pathiris are soft and melt in the mouth delicious. These are relished with spicy curries or just some sweetened coconut milk.
Aloo Parathas are a popular breakfast flat bread in the northern parts of India. It is a whole wheat flat bread stuffed with a spiced mix of potatoes. When served with a bowl of fresh curd it has all the elements that you need in a breakfast – protein, carbs , vitamins and of course taste.
Kulchas are leavened flat bread that can easily be mad e on stove top at home. These are delicious plain , but can be stuffed with a variety of ingredients like – potatoes , cheese , or meat. Aloo kucha is stuffed with spiced mashed potatoes. The potatoes make it soft and helps the kucha
stay fresh and soft longer.
Kulcha is a leavened flat bread that can easily be made on stove top . Baking soda and yogurt are usually used to leaven and make this bread soft and moist. Serve these with a spicy curry or use it to wrap a kabob.
Jowar or Sorghum is an nutritious , ancient grain. Soft and delicious flat breads can be made with jowar. These are preferred over wheat in many parts of South India.
Naan is a popular North Indian flat bread. This delicious bread for scooping up spicy curries can be made home as well. Fresh made Naan right out of your own own is definitely a treat worth making..
Lachha paratha is a layered flat bread from the Indian Sub Continent. In the south It is also known as Parotta, Malabaar paratha or Kerala parotta . This is a delicious unleavened bread that you will be tempted to eat all by itself . The over lapping layers are crunchy on the top hiding tender layers inside.
Flat breads or rotis are found everywhere in the Indian subcontinent. Usually made to order and eaten warm with accompaniments . These are made with a variety of flours , but wheat remains predominant . A tour of the region will definitely introduce one to the lean rotis, layered rotis , stuffed …