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INDIAN BREADS
North India is one of the
major producers of Wheat. As wheat being the staple food, Chapati, Phulka,
Roti, Naan,
Paratha, Kulcha are various types of Indian Breads prepared region wise and are
popularly known. They are prepared of finely milled whole wheat flour and
water. Some add a little salt and oil to tenderize the dough. Pooris or Puri are also
one among the Indian breads but are deep fried.
Indian breads are an integral part of Indian cuisine and have
a wide variety of flat breads and crepes. Preparation of the Indian bread
reflects the diversity of Indian culture and food habits. Indian breads mostly
originate from India, but
notable Naan traces to Central Asia. The
origin refers to mogul influence with invading rulers and travelers.
Indian bread is easy to prepare and is a very healthy diet.
They are to be eaten with accompaniments like curries, shorbas, korma etc. Few
of the Indian breads are also stuffed with vegetables and layered with either
ghee or butter popularly known as stuffed
Parathas.
In Southern India, the flat
breads are basically the crepes or dosa made from black lentils and rice. The
popular varieties include dosa, appam, uttapam, Kallappam, rice or 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 sodas, and still others are made without fermentation. These
bread include the Naan,
Bhatura or Bhatoora etc.
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