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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
The various names for the flatbread include puran puri (પુરણ પુરી) or vedmi in Gujarati, bobbatlu or baksham or oliga in Telugu, Andhra Pradesh holige or obbattu in Kannada, puran poli (पुरणपोळी) in Marathi, payasaboli or simply boli (ബോളി) in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply poli in Konkani.
A flatbread that originated in the Indian subcontinent in the Indian state of Punjab, paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. [44] The paratha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha. [45]
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 nations of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, [1] Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad ...
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
Chapati is a circular flatbread made of flour, water, and oil that is then cooked on a stove. It's been a staple in Indian households for many centuries and is even mentioned in old Sanskrit texts. Chapati originated in India and later spread to Southeast and Central Asia, East Africa, and the Caribbean, where it remains part of the everyday diet.
Many variations of flatbreads and roti are found in many cultures across the globe, from the Indian subcontinent to Africa to Oceania to the Malay Peninsula to the Americas. [5] The roti is a traditional flatbread from the Indian subcontinent. [11] It is normally eaten with cooked vegetables or curries; it can be used as a carrier for them. [12]
The word manda roti is a compound of two words: manda and roti.The word manda is derived from the Sanskrit word maṇḍaka and roti from the Sanskrit word roṭikā. . Maṇḍaka is a wheat-based flatbread mentioned in Sanskrit literature from religious scriptures like Skanda purāṇa to Pākakalā texts like Bhoja