Most flatbreads fromnorthern India are unleavened and made primarily from milled flour, usuallyatta ormaida, and water. Some flatbreads, especiallyparatha, may be stuffed withvegetables and layered with eitherghee orbutter.
In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads, such asroti,kulcha andchapati, are baked ontava, agriddle made from cast iron, steel or aluminum. Others such aspuri andbhatura aredeep-fried. The dough for these breads is usually made with less water in order to reduce the oil soaked up when frying.
In Southern India, abatter 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 orghee until golden brown.In Western India (including the states of Maharashtra, Gujarat andRajasthan) bread may be made from coarse grains such as bajra, sorghum or ragi, though wheat is the staple in these regions. The grains or cereals are usually milled into a fine powder, and mixed with a little water to make a smooth dough. This dough is patted into a circle by hand, either by holding it between the two hands or by placing it on an upturned plate or other flat surface.[1]
In Maharashtra, a multi-grain flatbread called "thalipeeth" is also prepared. It contains many grains and cereals like wheat, rice, bajra, jowar, ragi,horse gram, green gram, black gram, chickpeas and so on. Each grain or cereal is roasted separately and then milled together into a fine powder. Spices and chopped onions are added along with water to make the dough, and it is patted into circles, after which it is roasted on a griddle with some ghee or oil. It is often served with homemade butter.[2]
Indian breads ofCentral Asian origin, such as naan and tandoori roti, are baked in atandoor. Naan is usually leavened withyeast.
Different varieties of Indian breads includechapati,phulka,puri,roti, bajra rotla, thepla,paratha,naan,kulcha,bhatoora,luchi,puran poli,pathiri, andparotta. 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.
Aloo paratha – The bread is filled with mashed potatoes. The potatoes can include different kind of spices.
Bobbatlu/Bakshalu/Obbattu – made of maida, chanadal/ toor dal, sugar/jaggery, from the Telugu / Kannada cuisine, specially prepared for theUgadi (Lunar New Year) festival in Telugu states and Karnataka
Bajre ki roti – This bread is made of pearl millet flour. It can be made as salt bread or sweet bread. For making sweet roti (bread), the dough is mixed with treacle (gur ka mail).
Bhturu - prepared from soft kneaded fermented dough. It is almost like soft bread from inside and crisp outside. It is served with local delicacies of Himachli Dham like Madra, Dal and Khatta etc.
Chakuli - AnOdisha staple, prepared from a generous mix of rice and black gram batter, seared in Mustard oil or Ghee. Grated dry/fresh coconut, liquid jaggery, chhenā might be added as well.
Chapati – unleavenedflatbread (also known asroti) from India, Nepal, Bangladesh and Pakistan which is baked on a hot surface.[4] It is a commonstaple food inIndia
Cheela – crepes made from batter of varying ingredients in North India - ingredients usually include pulse (dal) flour, Chickpea flour, wheat flour and sometimes finely chopped vegetables.
Charolia - a thin, pancake-like bread made by spreading a batter on a hot pan in a pattern to make net like shape once cooked.
Chili parotta – essentially a plainparotta shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, andchili powder
Dhebra – Two different types: one made withpearl millet (bajra) flour, often flavoured withfenugreek leaf (methi). The other is an unleavened jaggery puri, made with jaggery and whole wheat flour.
Kori rotti - A crisp, dry wafers made from boiled rice in theTulu Nadu region. This name is given to both the bread and the dish that includesMangalorean chicken curry.
Kulcha – leavened bread eaten in India and Pakistan, made frommaida flour (wheat flour)
Luchi – deep-fried flatbread from Bengal similar to Puri but made with maida flour instead of atta.
Manda roti (Rumali roti): Traditional Indian flatbread which thin like handkerchief and cooked on upturned pot. It was known asMandaka in ancient India.[5]
Thalipeeth – savoury multi-grain pancake popular in Maharashtra.
Kori Rotti – crisp dry wafers (about 1mm thick) made from boiled rice and served along with spicy Chicken curry. Usually available in A4 size packs and very popular bread in Coastal Karnataka.
Litti - Litti, along withchokha, is a complete meal originated from the Indian subcontinent; and popular in Indian states of Bihar, Jharkhand, parts of Uttar Pradesh as well as Nepalese state ofMadhesh. It is a dough ball made up of whole wheat flour and stuffed withSattu (roasted barley flour) mixed with herbs and spices and then roasted over coal or cow dung cakes or wood then it is tossed with much ghee. Although very often confused with the closely related Baati, it is a completely different dish in terms of taste, texture and preparation. It may be eaten with yogurt,Baigan chokha,Aloo chokha, andpapad.
Thepla - Gujarati chapatti made with whole wheat flour and flavoured with fenugreek leaves and spices.
Rodga – A traditional dough ball dish from the Vidarbha and Marathwada regions of Maharashtra, made using jowar or bajra flour. The dough is shaped into thick balls and either roasted over an open flame or boiled. It is usually served with potato brinjal curry, thecha (chili chutney), and varan, and is known for its rustic, earthy flavor. Similar in appearance to baati but distinct in preparation and regional roots.
