The aroma that fills the air as you make Indian breads is sure to tempt
the most passionate rice-eaters. Indian breads are unleavened
come in different shapes and sizes. These are either made on a flat
iron or nonstick griddle known
(roti/chapati), deep-fried (pooris), or baked in an oven (naan). Indian
breads are made with a variety of flours, including wheat, rice, millet
(bajra), corn (makka), sorghum (jowar), chickpea (besan), and ragi.
This variety makes Indian meals very nutritious, as all these grains
contribute a wide variety of nutrients.
Flat-breads are a staple in North and Central India and are consumed as
part of breakfast, lunch, and dinner. Although rice is still the
mainstay in South India, these days, those who are health-conscious try
include both rice and roti in their daily meals along with lentil and
vegetable dishes as these make well-balanced meals and provide better
Chapati, also known as roti, is like the Mexican tortilla in
appearance but very different in taste, and is the
most commonly consumed Indian flat-bread. Made with wheat flour,
chapatis are served with vegetable curries, lentil soups, and
yogurt-based salads (raitas).
You can find all these flours in Indian grocery stores. You can also
find premixed chapati flour, which is a combination of bran,
whole-wheat, and all-purpose flours.