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Indian breads

by La Boite à Grains 05 Jun 2024
Les pains indiens - La Boite à Grains

There are several types of breads at India. They are often round and flat. These breads can change name, shape, recipe and ingredients depending on the region. These breads are made with or without leaven, and can be plain or stuffed.

As with most Indian dishesthere are several types of bread recipesand there are several varieties of bread in India. They are called chapatiparanthasnaanpooribatidosaietc.
Breads are often shaped like patties (like tortillas), such as "chapati", "parathan" or "poori". They are often flat breads, with or without sourdough. These different varieties depend on the ingredients: for example, in northern India, the wheat flour is the main ingredient in bread, while in the south it's the rice and lentils which are the main elements.
They can be separated in relation to the bread recipe, with or without leavening: naan and dosai require fermentation of the dough, while chapati or paranthan do not.
They can also be differentiated on the basis of the baking process: naan or baties require a oven while chapatis, paranthan and dosai are baked on a "baking tray". tava "or plate.


  • La flour used for chapati is called "atta". It's the main ingredient in chapati. In fact, in Indian cuisine, the largest box is used to hold the atta (at least in the cuisine northern cuisine). Today, atta is bought in large packets, but that's not how it used to be: a few years ago, everyone chose their own wheat and bought it in large quantities for the whole year. Then, every month, the wheat was cleaned by the family and taken to the "chakivala" for grinding.
  • As wheat flour contains gluten, it can be ground into a fairly hard dough, which can also be used to make very, very fine chapati.
  • To obtain the atta, the whole grains of wheat are ground to obtain a kind of Indian wholemeal flour, which is much more similar to organic wholemeal flour than to the wholemeal flour found in supermarkets here.



  • It's a feminine name in Hindi. He or she is also known by other names such as "rotli", "roti" or "fulka". Normally, wheat flour is used throughout the year to make chapati, but depending on the season, other foods such as millet or corn are also introduced into the diet. In winter, for example, chapati are also made with millet or corn flour. Chapati is a kind of flat, round bread, but does not use leaven. They are baked on a tray called a tawa. They are accompanied by vegetables, lentils (daal) and so on.



  • Visit paranthas are often triangular or square. They are made from the same dough as chapati, except that they are flaky. They are folded by putting ghee (or butter) between each layer. Parantha can be stuffed or filled. The stuffing is made with plenty of
  • vegetables: potatoes, spinach, peas, turnips. Dairy products or eggs can also be used, as in cream paranthan, paneer parantha or egg parathan.



  • The naans are not prepared instantly like chapatis. Wheat flour is used to make naans, and yeast to ferment the dough. This makes for a slower manufacturing process. Unlike chapatis, naan are baked in an oven known as a "baking oven". tandoor"(hence the name "tandoori"). They are whiter and thicker than chapati, as the leavening swells the dough. Naan can also be filled, for example: "paneer naan", "peshaveri naan", and here "cheese naan"!
  • In India, naan is usually eaten at weddings and in restaurants.



  • The poori are made for parties or festive occasions: pooja, birthdays, weddings, etc.
  • Pooris have a harder dough than chapatis, are smaller and are baked in oil. When dipped in oil, they puff up and are taken out when golden brown. They are also used as temple offerings (prashad). As prashad, they are served with halva, keer or channa, but can also be accompanied by dishes such as "geera aloo", "daal", "cholé", "mix vegetable" or "aloo gobhi".



  • The bati is the bread of Rajasthan. They are round but not flat like other breads. They are a little smaller than petanque balls. They are baked in traditional ovens. They can also be filled!


Dosai or dosa

  • A ubiquitous feature of South Indian cuisine, the dosais look like pancakes pancakes. They are made with a paste of rice and lentils. There are several types of dosai: masala dosa, onion dosa and rava dosa.
  • Preparing bread (or rather loaves of bread) is still an important part of everyday Indian life. Some of these breads are very dear to "native" Indians, while others, which have crossed borders, have sometimes become emblematic of Indian cuisine!




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