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Indian Bread List

 

Indian Bread Varieties

 

Indian Bread Varieties Puri / Poori

There are many different varieties of Indian bread. Here we are including some of the better known:

Appam - Indian Bread Variety

Appam, Aappam or Hoppers, are a type of food in Tamil Nadu, Kerala and even Sri Lankan cuisine. In other areas of India they are called other names. It is eaten most frequently for breakfast or dinner. Appam, Appum or Aapum - pronunciation varies between regions - is a term equivalent to bread. A bread made of rice batter on a stone griddle is in certain parts of the country called Kalappam, where kal means "stone". Another form of appam is "Kallappam", where "kall" means toddy, which is used for fermentation. This type of Appam is prepared in an appa kal mould. Kallappam basically looks like a small pan cake.

Bhatoora - Indian Bread Variety

Bhatoora or Bhautra is a soft and fluffy deep-fried bread from the Punjab region, and is often eaten with a chickpea curry, chole or channe, making the classic Punjabi dish chole bhature. A typical recipe includes white flour (maida), yogurt, ghee or oil, and yeast. Once kneaded well, the dough is left to rise, and then small balls of it are either hand rolled or flattened using a rolling pin. Then the bread is deep fried until they puff up into a lightly browned soft fluffy bread, which is elastic and chewy. A non-fried variant is the kulcha, which can be baked or cooked on a flat pan and is garnished with coriander leaves. It is cooked from the same dough.

 

Chapati

Dosa

Kulcha

Luchi

Naan

Paratha

Pathiri

Phulka

Porotta

Puran Poli

Puri / Poori

Roti

Some of these, like Paratha and Roti have many varieties. Some varieties depend on the kind of grain used to prepare them, and others depend on the fillings they contain.

There are many, many more varieties of lesser known Indian Breads.

About Indian Breads

 

Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.

While most of these breads originated in India, the origins of some, notably naan, trace to Central Asia.

Indian Bread Ingredients


Most flatbreads from northern India are made primarily from milled flour, usually 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.

Most Indian breads make use of the yeast spores in the atmosphere for fermentation, others use added yeast or curds, a few use baking soda, and still others are made without fermentation.

Indian Bread Preparation

 

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. 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) or rotti (north karnataka).

In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads, such as roti and chapati, are baked on tava, a griddle made from cast iron, steel or aluminum. Others such as puri and bhatura are deep-fried.

Indian breads of Central Asian origin,  naanIndian breads of Central Asian origin, such as naan and tandoori roti, are baked in a tandoor. Naan is usually leavened with yeast.

The Appam is a fermented bread usually prepared with finely powdered rice flour. In Kerala in South India, there are Kallappam, Vattayappam and Palappam (Vellayappam). The kallappam is made on flat iron griddles. The vattayappam is a steamed bread, and palappam is made in small shallow bottomed pans, which are kept covered while the bread cooks. Palappam has a thin crisp lace like strip around it.


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Read about Indian Vegetarian Cooking by Sumana Ray
 

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