2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Indian breads are an essential part of the national cuisine. It takes a lot of time to make, but the homemade ones are much tastier than all you can buy packaged in the store.
Most Indian breads are made from very finely ground flour made from whole wheat grains, called ata, and are mostly kneaded without yeast.
However, thanks to the way they are prepared and baked, they are light and fluffy. Their only drawback in the eyes of the cook may be that they must be eaten immediately after cooking and cannot be made in advance.
1. Naan
Here, yogurt is an essential part and gives a silky texture. In India, these breads are made in very hot clay ovens called tandoors - the dough is glued to the inner wall and baked while the meat is cooked in the tandoor;
2. Touch
These are round flat loaves made from ata flour or chapati. They are small and thin or thick and large, depending on preferences. In India, chapatis are baked mostly on a "tray" - a slightly concave iron pan - and when lightly roasted on both sides, they are placed directly on live coals. This makes them swell.
3. Cigars
Photo: Monica
They look like swollen chapatis and are also made from flour. The dough is rolled out into thin circles and fried in very hot oil, so that the cakes swell and a rich and very tasty bread is obtained.
4. Paratha
This is another variant of chapati, but richer and more airy thanks to the layers of melted butter or plain butter.
Recipe for Naan
Products for 6 pcs.
dry yeast - 2 tsp
powdered sugar - 1 tsp.
milk - 150 ml warm
flour - 450 g
baking powder - 1 tsp.
baking soda - 1 pinch
salt - 1 tsp.
yogurt - 150 ml naturally
egg - 1 pc. broken
oil - 1 tbsp. plus more for spreading
Mix the yeast and powdered sugar with the warm milk and set aside for 20 minutes to become a frothy mixture.
Mix the flour, baking powder, baking soda and salt in a large bowl. Beat the yoghurt, egg and oil and add to the flour mixture together with the yeast.
Form into a ball and place on a floured surface. Knead well for 5 minutes or until smooth dough. Put in a greased bowl, cover with oiled fresh foil and leave to rise in the heat until it doubles in volume.
Meanwhile, preheat the oven to 240 degrees. Put a heavy baking tray inside. Preheat the grill.
Knead the dough and divide into 6 equal pieces. Keep the rest covered with fresh foil until you roll out one in the shape of a tear measuring approximately 12.5 X 23 cm.
Put the bread on the preheated grill and quickly put it in the oven. Bake for 3 minutes, grill about 5-7 cm from the heat and bake for 30-60 seconds or until the surface is slightly browned. Wrap in a clean cloth napkin and bake the remaining loaves in the same way.
Recipe for Paratha
Products for 12 pcs.
standard flour - 175 g
white flour - 175 g plus more for sprinkling
salt -1/2 tsp
melted butter - 10 tbsp.
lubricating oil
Sift together the two types of flour and salt. Add 2-3 tbsp. melted butter and slowly add enough water (about 200 ml) to knead a soft dough.
Knead the dough on a floured surface to make it smooth. Put it in an oiled plastic bag and leave it for 30 minutes.
Divide the dough into 12 balls. Keep the rest covered and roll the first one in a circle with a diameter of 15 cm, sprinkling with more flour if necessary. Grease with a little melted butter. Fold in half.
Grease again with melted butter and fold again into a triangle. Roll out a triangle with a height of 18 cm. Heat a frying pan with a thick bottom, grease with 1/2 tsp. melted butter and put the bread. Grease it on top with melted butter while baking. Turn and bake the other side for 1 minute or until golden. Bake the remaining balls this way.
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