| .In India,
the aroma of fresh bread is not from the soft loaves we might envision.
Indian breads are unleavened and taste best hot off the griddle.
Indian breads go by many names including roti, naan, chappati, paratha (parantha), and phulka. Poori (fried, puffed bread), is traditionally reserved for festivals and for special guests. Most Indian breads require chappati flour, which is available at ethnic markets. Whole-wheat flour makes a good substitute. Indian bread recipes are simple to make; however, some skill may be required to cook them properly. (scroll down for rest of article)
This chappati recipe is the basis for a variety of flat-griddle breads. Some cooks include salt and oil, while others believe that any ingredients but flour and water detract from the other flavors in the meal. Dry fry the chappatis in a skillet on high heat. In India, cooks use a tava, or tawa, which is a heavy iron skillet. If you have a cast iron model, use it.
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Pittsburg, TX 75686
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