In India, each region has their own specialty for making roti, naan, or parathas. Variety of breads are made for different menus. Possibilites are endless for making Indian breads. So let's explore.
Roti or Chapati Aka or Pulka
Rotis are very easy to make but rolling part requires little practice. These rotis stays soft and great up to 2 days. In my family, this is our everyday dinner bread. I started rolling this rotis when I was a child about 8 years old. I can make perfect circle in seconds. These rotis bake even so fast, so within a minute, you can make 1-2 rotis once you get good at making them. In Gujrati households, these rotis are made almost everyday. To make is soft, I add about 2-3 tbsp of oil for 1 cup of wheat flour(atta). But in some regions, it is made without adding any oil to the dough. In other cuisines, plain flour is also added. So as I said, lot of varieties for making each and every recipes. Butter or ghee is spreaded on baked rotis and then serve immediately for great rotis or serve later and these rotis go very well with any curries, shaaks or even just eat itself.
Naan or Nan
Naan is very popular. Specially Tandoor naan is very famous these days not only in India but in many other coutnries as well. Naans are prepared with leavened agents such as baking soda or yeast. And egg is also added to make soft and fluffy. I prepare this naan without egg and they come out great even without egg. I add butter and yogurt in my dough along with yeast. These naans go very well with curries. Different flavored naans are prepared such as garlic, onion, or regular. For complete recipe of Naan, click here. Now, even if you don't have tadoor or oven, you can make this on stove top even. Click here for ovenless Naan recipe. Parathas
Bhakri or Bhakhri
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