Breads Beyond Border!
BREADS FOR BOOSTING GOODWILL!
Most Indians and Pakistanis eat flat round bread (roti) as a staple part of their daily diet. India and Pakistan has a variety of breads, often prepared in a traditional clay oven called a tandoor.Most popular breads from both countries are:
1.Chapatis: Chapati or chapatti Â is a type of roti or Indian bread eaten in South Asia. In many areas of South Asia, particularly the north of the subcontinent, it is the staple food. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan (preferably not one coated with Teflon or other nonstick material).
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Â Â Â Â Â Â Â Â Â Â Â Â http://www.ifood.tv/node/385Â 2.Naan: Naan is a round flatbread made of white flour. Naan is a staple accompaniment to hot meals in Central and South Asia, including Afghanistan, Iran, India, Pakistan, Uzbekistan, Tajikistan and the surrounding region. In Turkic languages the bread is known as nan.. Naan was in Mughal times a popular breakfast food, accompanied by qeema or kabab, of the royals.
3.Paratha: Paratha is a flatbread that originated in the subcontinent. It is usually made with whole-wheat flour, pan fried in ghee / cooking oil, and often stuffed with vegetables, especially boiled potatoes, radish or cauliflower and/or paneer (Indian cheese). A paratha (especially a stuffed one) could be eaten simply with a blob of butter spread on top but it is best served with pickles and yoghurt, or thick spicy curries of meat and vegetables. Some people prefer to roll up the Paratha into a "pipe" and eat it with tea, often dipping the Paratha into the tea.
4.Puri: A puri or poori is a South Asian unleavened bread primarily found in Northern India made from a dough of atta (whole grain durum wheat flour), water and salt by rolling it out into discs of approximately the size of palm and deep frying it in ghee or vegetable oil. Traditionally served in India, Pakistan, Bangladesh, and Sri Lanka, also being served in Malaysia, it is best eaten if it is served immediately. This ensures maximum taste and also delights guests with a puffed up version which gradually sinks as it releases hot air.