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Indian Breads

The aroma that fills the air as you make Indian breads is sure to tempt the most passionate rice-eaters. Indian breads are unleavened flat-breads that come in different shapes and sizes. These are either made on a flat iron or nonstick griddle known as thava (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 to include both rice and roti in their daily meals along with lentil and vegetable dishes as these make well-balanced meals and provide better nutrition.

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.