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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 as Mandaka in ancient India. [5] Naan – oven-baked leavened flatbread Keema naan – naan stuffed with minced meat
Roti (also known as chapati) [5] is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries. It is made from stoneground whole-wheat flour, traditionally known as gehu ka atta, combined into a dough with added water.
Flatbread South Asia & Middle East: Thick, sweet or spicy flatbread made of Dough, ghee, milk, sugar. Mostly consumed as snacks and also in iftar. Balep korkun: Flatbread Tibet (Central) Round, flat, easy to make, made of barley flour, water, baking powder, cooked in frying pan; Balep Korkun is a type of bannock. Bammy: Flatbread Jamaica
Phulka (Indian subcontinent): made from whole wheat flour, water and salt. It is like a baked variety of Puri. Poli : made from whole wheat flour, water and salt. It is folded and layered round flat bread. Pol roti : made from scraped coconut and wheat or kurakkan flour, with green chillis and onion
Eat the flatbread on its own, or turn it into an Iranian-style breakfast: Use a piece of sangak to wrap salty cheese and a bundle of aromatic green herbs. Soda bread, Ireland Shutterstock
Atta is a type of wheat flour, originated from the Indian subcontinent, used to make local flatbreads. [ 1 ] It is the most widespread flour in the Indian subcontinent.
Chapati (alternatively spelled chapathi; pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, rooti, rotee, rotli, rotta, safati, shabaati, phulka, chapo (in East Africa), sada roti (in the Caribbean), poli (in Marathi), and roshi (in the Maldives), [1] is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh ...
Paratha (pronounced [pəˈɾɑːtʰɑː], also parantha/parontah) is a flatbread native to the Indian subcontinent, [2] [3] with earliest reference mentioned in early medieval Sanskrit, India; [2] prevalent throughout the modern-day countries of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, [1] Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad ...