Indian bread

Indian Bread

Indian bread (pronunciation: /ˈɪndiən bred/) is a general term used to describe a wide variety of flatbreads and leavened breads native to the Indian subcontinent. The etymology of the term is straightforward, with "Indian" referring to the geographical region and "bread" referring to a staple food prepared from a dough of flour and water.

Types of Indian Bread

There are numerous types of Indian bread, each with its own unique preparation method, ingredients, and regional variations. Some of the most popular types include:

Roti (pronunciation: /ˈroʊti/): A round, unleavened flatbread made from wholemeal flour, traditionally known as atta.
Naan (pronunciation: /nɑːn/): A leavened, oven-baked flatbread that is thicker than roti and often contains yogurt or milk in its dough.
Paratha (pronunciation: /pəˈrɑːtə/): A flaky, pan-fried flatbread that is often stuffed with various fillings such as vegetables or meat.
Puri (pronunciation: /ˈpʊəri/): A deep-fried bread that puffs up during cooking, creating a hollow center.
Dosa (pronunciation: /ˈdoʊsə/): A thin, crispy pancake-like bread made from a fermented batter of rice and urad dal.

Related Terms

Atta (pronunciation: /ˈætə/): Wholemeal flour used in Indian cooking, particularly for making breads like roti and paratha.
Tandoor (pronunciation: /tænˈdʊər/): A cylindrical clay or metal oven used in cooking and baking, including the preparation of certain types of Indian bread like naan.
Chapati (pronunciation: /tʃəˈpɑːti/): Another term for roti, particularly in certain regions of India.