Search results
Results from the WOW.Com Content Network
Naan is found in the cuisines of Central Asia, South Asia, Southeast Asia, and the Caribbean. [2] [3] [4] Composed of white or wheat flour and combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture.
It is made from stoneground whole-wheat flour, traditionally known as gehu ka atta, combined into a dough with added water. [6] [7] Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other ...
The dough is garnished with sesame seeds before baking the naan. Aloo paratha – The dough of bread is filled with mashed potaoes. The potatoes can include different kind of spices. Bajre ki roti – This bread is made of pearl millet flour. It can be made as salt bread or sweet bread.
Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), and salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet). [3] [4] It is a common staple in the Indian subcontinent as well as amongst expatriates from the Indian subcontinent throughout the world.
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
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 of Central Asian origin, such as naan and tandoori roti, are baked in a tandoor. Naan is usually leavened with yeast.
For premium support please call: 800-290-4726 more ways to reach us
A sweet dish made with wheat flour, ghee, sugar or jaggery and dry fruits. Zunka or Pitla: A dish made of besan (gram flour) with minced onion, green chilies, and coriander (cilantro) . Usually eaten with bhakri or chapati.