Flatbread in India is the name. Indian cuisine - how to bake delicious cakes. Indian dishes: what to order in a restaurant

Step-by-step recipes for making Indian flatbreads and various options: chapati, puri, paratha, pumpkin, chickpea flour

2018-05-26 Galina Kryuchkova

Grade
prescription

1522

Time
(min)

servings
(people)

In 100 grams of the finished dish

7 gr.

1 gr.

carbohydrates

33 gr.

178 kcal.

Option 1: Classic Indian Flatbread Recipe

Flat and unleavened bread is called chapati. It is difficult to reproduce Indian cakes without special grinding flour, spices and special utensils. Ask for ingredients at Indian trade fairs. Buy with a margin. It seems that the dish is prepared simply, but the first time it may not work out. Skills, dexterity and our step-by-step recommendations are required.

Ingredients:

260 gr. wholemeal flour;
175 ml of water.

Step by Step Recipe for Classic Indian Flatbreads

Warm up the water.

Sprinkle flour onto a dish.

Make a hole in the center of the flour hill.

Pour water in there.

Pour the flour in small portions into the hole with water.

Knead a tight dough.

Now wipe the dough for Indian cakes with flour, wrap with a clean wet towel and leave to rest for about thirty minutes.

Divide the dough into nine pieces.

Roll out the cakes.

In India, chapatis are laid out and fried on tawi. We will be using a cast iron skillet. Put it on the fire, let it warm up well.

Sprinkle some flour on the bottom of a cast iron skillet.

Lay out the chapatis. Take one minute.

Then the Indian cake can be turned over to the other side.

Spread the cakes and bake on both sides for one minute. Serve warm with sauce or vegetable soup.

Option 2: Instant Indian Flatbread

Making any kind of Indian flatbread does not take much time. The whole cooking process consists of three stages: kneading the dough, forming products and baking. You can cheat and add high-speed yeast, so the dough rises faster.

Ingredients:

2 tbsp. ordinary wheat flour;
Fast-acting yeast according to the instructions on the package;
4 tbsp. l. ghee oils;
1 st. milk;
1 gr. anise;
10 gr. greens;
1 st. l. vegetable oil;
Salt and sugar.

How to quickly cook Indian flatbread

Pour anise, salt, yeast, sugar and flour into one cup.

Stir the dry mixture.

Pour warm milk into flour with additives.

Knead the dough until firm.

Coat the dough with vegetable oil.

Divide the dough into five or six pieces.

Chop greens.

Add greens to each piece of dough.

Roll out portioned cakes.

Turn on the oven. Let it heat up, and the products will melt during this time.

Bake for 5 minutes on a hot baking sheet.

Brush hot Indian flatbread with ghee and serve with a variety of sauces.

Interesting: what is the secret Indian oil? You know, but it is no different from Russian cream. Melt it in a water bath, bring to a boil, let stand and pour into a clean and dry jar. Can be salted and stored without refrigeration.

Option 3: Indian puri fried in boiling oil

These are crispy little cakes. They are fried in a large amount of oil, which is poured into karhai. We will cook puri in any deep saucepan with thick walls or in a slow cooker using the "Frying" program.

Ingredients:

2 tbsp. flour;
2 tbsp. tablespoons of melted butter;
1 st. water;
Oils for frying.

How to cook

Knead the usual unleavened dough. You will need flour, warm water and salt.

While kneading, pour in portions of warm ghee. This will make the dough softer and more elastic.

The dough must be well kneaded. Let the process of making puri become a lesson in Indian meditation for you, focus on the desire to treat your household with delicious Indian cakes.

Roll the dough into a ball and wrap it in a damp towel.

Let the dough rest, and after half an hour, remove the towels and get ready to form cakes.

To do this, divide the dough into seven equal parts. First roll into small balls, coat them with oil, and then roll out.

Pour the oil into a convenient dish: a deep fryer, a multicooker bowl, a roaster, or a regular deep frying pan.

Slowly lower one donut into the hot oil.

Is the dough golden brown and bubbling? Rather, turn over the donut.

Fry all donuts.

There is no such person who would not like crispy bubble dumplings. If you need to win someone's favor, be sure to treat them with homemade puris.

Option 4: Indian Stuffed Paratha

This type of Indian bread is similar to chapatis but is filled with butter and vegetables. In this recipe, I suggest making a layer of potatoes, garlic and herbs.

Ingredients:

240 gr. flour;
17 gr. ghee;
100 ml of water;
150 gr. potatoes;
50 gr. greens;
6 gr. garlic;
Salt and pepper.

Step by step recipe

Place the peeled potatoes in the spice water. While the future filling is being cooked, take care of the dough.

Knead flour and water into a soft elastic dough.

Wrap the dough in a towel or cling film.

Let the dough rest for an hour.

For Indian tortillas, you will need a delicious filling. Drain the hot water in which the potatoes were boiled.

Add butter to potatoes and mash.

Choose greens for the filling to your taste: parsley, cilantro, dill, mint, basil.

Chop the garlic and chop the greens.

Mix puree with herbs.

Cut the dough into 4 pieces.

Roll out all the dough pieces.

Brush each pastry with oil.

Put mashed potatoes with greens in the center of the cakes.

Gather the edges of the cake together and pinch.

Flip the bun seam down.

Press the ball with the filling lightly with your hands, and then roll it out.

Heat up the pan.

Brush the top side of the tortilla with oil.

Flip the parathas over and place oiled side down in the pan.

Brush the wet side with oil and turn over again.

Serve hot tortillas with any dish instead of bread and garnish. There are many popular filling options: mashed potatoes with onions, peas, cauliflower and even cottage cheese. Only the principle of preparation remains unchanged.

Option 5: Indian Pumpkin Flatbreads

Everyone knows that you can cook porridge with pumpkin. But few people know that there is an interesting recipe for heat. This Indian name for baking is consonant with the Russian word for “warm”. These cookies taste just as good.

Ingredients:

230 gr. pumpkins;
175 gr. flour;
30 gr. bran;
2 tsp seasonings (turmeric; fennel and zira);
30 ml of vegetable oil;
0.5 tsp ginger;
40 ml of water;
Salt.

Step-by-step instruction

Cut the skin off the pumpkin and remove the seeds.

Grate raw pumpkin pulp.

Mix together half the flour, salt, spices and water.

Add chopped pumpkin, vegetable oil and the rest of the flour to the dough.

Divide the dough into 9-10 balls.

Roll out each piece of dough into a patty.

Grease a dry frying pan with oil.

Lay the tortillas in a hot pan in turn. Fry quickly on both sides and stack.

Spread Indian cakes with pumpkin and spices with sour cream and sprinkle with grated cheese.

Option 6: Indian chickpea tortillas with peas and zucchini

This type of national pastry is called pudla. The dough consists of two types of flour: wheat and chickpeas. In the process of kneading, pieces of various vegetables, beans and herbs are added.

Ingredients:

300 gr. chickpea flour;
75 gr. wheat flour;
450 ml of water;
baking powder;
80 gr. tomato;
120 gr. green peas;
100 gr. zucchini;
12 gr. garlic;
Cumin;
coriander;
salt;
1 lime;
Oils for frying.

How to cook

Pour boiling water over tomatoes. After a couple of minutes, remove the thin peel from them. Cut the pulp.

Zucchini also needs to be peeled and then chopped.

Mix two types of flour with baking powder.

Add water to flour mixture.

Start kneading the dough. Gradually add vegetables and peas. Add seasonings, garlic and some herbs to taste.

Divide the thick dough into small pieces.

Roll out the cakes, they are similar in size to Russian pancakes.

Place a teaspoon of melted butter in a cast iron skillet.

Fry each poodle on both sides.

Put the cakes together and steam for five minutes. If the products are well fried, then the last tip is optional.

Serve with yogurt or sour cream.

VEGETABLE VEGETARIAN DISHES

ALU - potatoes:

ALU GOBI - stewed potatoes with cauliflower

ALU JIRA - potatoes stewed with ghee and seasoned with cumin

ALU PALAK - potatoes stewed with spinach and cream

ALU SABJI - potatoes stewed with vegetables

BHINDI MASALA - stewed with onions, coriander, tomatoes and spices lady's fingers (ladies "fingers or ocher)

WADA - deep-fried donuts made from lentil flour

DAL - pea stew with spices. Dal is made from lentils, peas, soybeans, white and red beans:

URAD - black and white beans

MASUR - red and brown beans

MUNG - green and yellow lentils

ARCHAR - orange lentils

DAL MAKHANI - spicy lentil dish with coriander and tomatoes

DOSA - an envelope made of rice or lentil flour with or without filling. Served with a bowl of spicy vegetable soup (sambar) and chutney sauce (shredded coconut with dal):

MASALA DOSA - stuffed with boiled potatoes mashed with fried onions, peanuts and chili peppers.

SABJI DOSA - stuffed with fried vegetables

PANIR SABJI DOSA - stuffed with homemade cheese and fried vegetables

Idli - steamed thick rice cakes eaten with coconut paste (chutney) and spicy vegetable soup (sambar)

Kamal Kakri - lotus root stewed with vegetables

KARELA is a bitter vegetable from the gourd family. As a rule, it is stewed in vegetable oil with onions and tomatoes.

KHIR - rice pudding with raisins, nuts, coconut, cinnamon and cardamom

Khichari - a mixture of stewed rice with mung dal (mung dal), refined cow butter (ghee), sometimes with the addition of spices and vegetables. It is the main dish of Ayurvedic cooking, it is distinguished by perfect digestibility and balance of nutrients, rich in protein. Khichari is easily digested, gives strength and vitality, nourishes all body tissues, helps in cleansing and rejuvenating cells, therefore it is used in hatha yoga after cleansing practices.

MALAY KOFTA - fried balls of homemade cheese in batter with vegetable - cream sauce

MOMO - dumplings stuffed with vegetables, steamed or fried in vegetable oil:

PALAK MOMO - dumplings stuffed with spinach, steamed or fried in vegetable oil

ALU MOMO - dumplings stuffed with boiled potatoes and onions, steamed or fried in vegetable oil

PAKORA - deep-fried vegetables in a dough of wholemeal pea flour, fried onions, curry leaves, chili and spices:

ALO PAKORA - deep fried potatoes in a dough of wholemeal pea flour, fried onions, curry leaves, chili and spices

MIRC PAKORA - deep-fried chili peppers in a dough of wholemeal pea flour, fried onions, curry leaves, chili and spices

GOBI PAKORA - deep fried cauliflower slices in a dough of wholemeal pea flour, fried onions, curry leaves, chili and spices

DAHI PAKORA - lentil flour dumplings in yogurt

PANIR - young unleavened (such as Adyghe) cheese:

SHAKHI PANIR - in a creamy sauce with spices

PALAK PANIR - with spinach

PANIR BUTTER MASALA - in oil - tomato sauce

MATAR PANIR - with green peas and curry sauce

PURI - hollow inside balls of thin crispy well-fried deep-fried dough

RAYTA - curdled milk with finely chopped vegetables, seasoned with spices

SABJI - stewed or fried vegetables with spices

SAMOSA - puff pastry pie stuffed with spicy potatoes, fried onions and green peas

CHANA MASALA - chickpeas (large white peas) stewed with onions, coriander, tomatoes and spices

THALI is a large round metal tray on which small cups (katori) are served with boiled rice, lentils, spices and various vegetables.

UPMA - dense semolina porridge with vegetables, seasoned with mustard seeds, curry leaves and chili. Served with a bowl of spicy vegetable soup (sambar) and chutney sauce.

UTHAPAM - Indian yeast pizza made from rice flour with cheese, tomatoes, onions and vegetables

Chaat - a spicy cold appetizer made from vegetables or fruits or sprouted lentils, seasoned with pepper, ginger and tamarind.

Chutney - sauces that emphasize the taste of the main dish, they are made from vegetables and fruits. Chutneys can be made from raw or cooked ingredients ground into a smooth paste:

PUDINA CHUTNEY - mint sauce

CHUNDA CHUTNEY - sweet and sour mango sauce

Lassi is a yoghurt-based drink with the addition of water. Can be whipped with banana, mango, papaya, etc., be sweet, salty or natural. Prepared by quick whipping:

KESAR LASSI - lassi with saffron flavor

Masala Chai - black tea with milk and spices

NIMBU PANI - fresh lemonade

PANI - drinking water

RUH AFZA - herbal syrup

TEA - black tea with milk

Chapati - Indian bread made from wheat flour, like thin pita bread. Flat cakes are served with various dishes of vegetables, rice and dal soup, using instead of a spoon, wrapping ready-made food in it.

Masala roti - wholemeal wheat cakes with the addition of hot and spicy spices

TANDURI ROTI - wholemeal wheat cakes baked in a clay oven (tandoori)

TAVA ROTI - wheat cakes made from wholemeal flour, baked in a dry frying pan

Naan - the basis of the cake is unleavened wheat dough with yeast. Various additives such as vegetables, homemade cheese or potatoes can be used as fillings. Top can be sprinkled with cumin or garlic.

PARATHA - a flatbread made of rolled wheat dough, usually stuffed with:

ALU PARATHA - with potato filling

MULI PARATHA - stuffed with radish

PANIR PARATHA - stuffed with homemade cheese

PAPAD - a crispy thin flatbread made from wholemeal pea flour, usually quite spicy

PURI - deep fried flatbread

SWEETS

BADAM HALVA - almond halva

BARFIE - balls with coconuts

GAJAR HALVA - carrot halva

GULAB JAMUN - porous balls of almonds served dipped in honey syrup with rose water

JALEBI - "brushwood", pastries filled with sugar syrup

KULFI - ice cream with cardamom, pistachios and saffron

RASGULLA - homemade cheese balls with cream in pink syrup

RASMALAI - meatballs from homemade cheese in condensed milk

KHIR - sweet rice pudding with coconut, almonds, cardamom, cloves and other spicy spices

SHAKHI TUKRA - crispy bread pudding

TRADITIONS

PAAN - finely chopped betel nut (SUPARI), wrapped in a leaf, with the addition of cloves, cardamom and sugar. Refreshes the mouth, improves digestion. Consumed after meals.

India occupies one of the first places in the production and consumption of a variety of bakery products in the world, which are very popular in this country. Vegetarianism is very widespread here, so fresh traditional types of bread and pastries in India are indispensable products during any meal. The problem of food in this country always comes first, the reason for this is the population, which has already exceeded one billion. In India, it is not customary to prepare bread for future use; bread is baked here and bought for just one meal. The very humid and hot climate of these latitudes does not allow you to keep cooked food even during the day, so the Indians are simply forced to cook several times a day. Baking in India is varied in terms of dough composition and recipes, and the appearance of most flour products is flat, resembling cakes. Open braziers and unusual ovens, in most cases, located just on the street, here they cook dough, fry, bake, and immediately offer to buy hot pies, bakery products, buns. Almost all bread in India contains special flour, which is called - "Ata". In the north of the country, oiled is very common “Ladakhi Chambir”, which is eaten with apricot jam or served with tea, and in the east they love small round bread with sesame seeds and poppy seeds.

Types of bread in India

The most popular and widespread type of bread in India, which is very popular in this country, is called “Naan”. National pastries in India Wheat flatbread "Naan" distributed in Pakistan, Afghanistan, Uzbekistan, Iran. These cakes are prepared in the original Indian clay oven - "Tanduri". For baking Naan, they mainly use unleavened wheat dough, without any additives. Indians are very fond of wrapping various fillings with such cakes - all kinds of vegetables, potatoes, cheese, minced lamb. Naan is also served with various soups, pilaf and all kinds of second courses. In many cases, these products are used as a universal stand for dishes, they even spread pilaf on them without using plates. There is also sweet naan, which is eaten and washed down with tea. In rural areas, especially in North India, "Chapati" cakes are popular - a round flat-shaped cake, the dough for which is prepared on the basis of wholemeal flour, water and a pinch of salt. Traditionally, as in ancient times, chapatis can be baked both in a conventional tandoori clay oven and in the very old fashioned way, setting the dough right on a burning cow dung cake. Type of traditional cakes - "Kulcha", made from varieties of white flour with the addition of yogurt, a large amount of butter, soda, salt and sugar. The top of the finished kulcha is abundantly sprinkled with black onion seeds. Puri cakes are baked in a special way by dipping the cooked dough into a large amount of boiling oil. The traditional breakfast in India is the classic puri with stewed vegetables. Papadam crispy flatbreads are made from bean flour, which is made using a special variety of black beans. Pepper and salt are added to the finished dough, then the product is shaped by rolling into a very thin cake and dried in the open air. The classic South Indian breakfast pastry is Appam, made from fermented rice dough with coconut milk. In appearance and cooking method, it is very similar to Russian pancakes, the only difference is that only one side of the product is fried to a blush.

Bread and Law

A special attitude towards bread has developed in India. In ancient times, there was a law in this country, the essence of which was as follows: the criminal was punished by excluding bread from his diet for a while. The length of time depended on the severity of the crime he had committed. The Indians sincerely believed that the one who does not eat bread will be in poor health, and his fate will be unhappy. In the modern world, bread is treated with the same respect in India as it was in ancient times.

Aloo Paratha with potato filling

Paratha is the Indian name for flatbread. By the way, paratha can be cooked with completely different fillings: in addition to crushed potatoes, flat cakes can be stuffed with a mixture of vegetables with curry spice, add cheese filling, pumpkin, mushroom, crushed cauliflower with green peas and red pepper, or, as the North Indians love to cook - with ajwan seeds (wild celery seeds).

Parathas are necessarily prepared from wholemeal flour (whole grain). If you don't have the skill to work with wholemeal dough, then for the first time it will be difficult to roll out the dough so that it does not tear and is as elastic as possible. Therefore, you can replace part of the whole grain with wheat flour (1/3 or 1/2). Thus, the dough will be easily rolled out without tearing.

In Slavic cuisine, there is no analogue to Indian flatbread, of course, one could compare paratha with pancakes with potatoes, but the dough for pancakes is tender, soft, and it is prepared with eggs and milk (not counting). It would be possible to draw an analogy with pies, but here too! In general, paratha is so easy to prepare and so tasty that you shouldn’t guess - it’s better to try it once and then decide for sure whether this Indian dish is similar to anything, and whether it should be included in your diet at all.

I would also like to draw attention to the fact that paratha with filling is cooked in melted butter. If you do not eat animal products, then feel free to replace the butter with vegetable oil. So, we need:

2 cups wholemeal flour (or wheat flour mix)
1 1/2 tbsp. water or more
1 tsp salt
melted butter or vegetable oil

3-4 large potatoes boiled in their skins
1 medium sized onion
1 hot green pepper
ground chili pepper (to taste)
1/4 st. fresh green peas (can be frozen)
1/2 tsp spices garam masala
1/2 tsp curry spices
1/2 tsp ground coriander

Indian Alu Paratha Recipe

Knead the dough from flour, water, salt and 2-3 tbsp. vegetable oil or melted butter.

Finely chop the onion, fry in vegetable oil until golden brown.

Boil potatoes in uniforms, peel. Mash the potatoes with your hands to make a puree (Indians do not use a vegetable masher, most grind the potatoes with their hands). Mix puree with spices: garam masala, curry, coriander, ground chili, add finely chopped hot pepper, fried onion.

Boil or stew fresh vegetables slightly (1-2 minutes is enough). Add to puree. Salt. The filling for the cakes is ready, now it needs to be cooled.

Divide the dough into 10 balls, then roll each ball into a cake. Put the potato filling in the center.

Close the filling, making a "bag" out of the dough.

Then gently roll the "bag" into a thin cake. Put it in a frying pan with heated oil and fry on both sides until golden brown.

As soon as the flatbread is browned on both sides, the alu paratha with potato filling will be ready!

Enjoy your meal!

For Hindus, bread is part of their culture. He is loved, respected and generally treated with great respect. It is worth noting that the bread in this country is the famous Indian cakes.

Types of bread

Indian cuisine is very diverse, so even such a simple product as bread, there are several types. The most famous Indian flatbreads:

In national cuisine, there are dozens of different ways and options for their preparation. Every woman in India should know how to bake bread. Needless to say, this is not an easy task. First you need to know that Indian cakes are made mainly from certain types of flour:

maida (a product of finely ground varieties),
atta (coarsely ground durum wheat),
rice,
bean.

A specific flour is used for each product. This further determines its appearance and taste. There are even certain rules that regulate how, when and with what you need to eat certain cakes. Interestingly, Indians sometimes use their unusual bread as original cutlery. This habit has been preserved among many eastern peoples.

Basic cooking rules

Usually Indian flatbreads are cooked in deep pans, on heated metal sheets, in a clay oven or in a huge frying pan. Each type of bread has its own specific method. And the process of preparing some of them resembles a real ritual. For example, the dough for "rumali roti" is rolled out first with a rolling pin, and then with your hands, gently turning it over in the air. The result is a very thin round billet of rather large diameter. This is probably where the name of this cake came from. From Hindi, the word "rumali" is translated as "handkerchief". Indeed, it turns out very similar. Such a “handkerchief” is put on a frying pan turned upside down and baked over low heat. It is not difficult to do this procedure, since the dough for these cakes, as a rule, is made very soft and elastic. It practically flies in the air, and then, like a thin film, is superimposed on the pan and cooked in just a matter of minutes.

Puff envelopes

Everyone is able to try to cook Indian at home, you can choose any. It all depends on the taste of the chef. Take, for example, crispy "paratha". To prepare the dough you will need:

300 grams of wheat flour of two varieties (200 grams of coarse and 100 grams of fine grinding),
a teaspoon of salt
150 milliliters of water (necessarily warm),
a couple tablespoons of melted butter.

Cooking process:

Pour all the flour into a wide container.
Add oil and rub the ingredients together thoroughly.
Gradually adding the remaining ingredients, knead the dough, cover it with a damp cloth and leave to ripen for 25-30 minutes.
The finished dough is divided into several equal parts, each of which is rolled into a layer.
Lubricate the resulting workpiece with oil and fold in half.
Repeat this procedure again.
Roll the prepared semi-finished product thoroughly with a rolling pin, put it on a very hot frying pan and fry well on both sides.
Then oil the top layer again. After that, the cake will puff up a little.
Flip it over and do the same with the other side.

Now you can serve golden Indian cakes to the table. The recipe calls for eating them hot. And if the guests are late, it is better to wrap it with a cloth for a while so that the product remains warm.

Dough ball

"Puri" - Indian cakes in the form of a ball look very impressive on the table. It's easy to cook them. To do this, you need to have the simplest products from the calculation: for a glass of flour - ½ glass of water, a teaspoon of vegetable oil and half a teaspoon of salt.

And you need to prepare as follows:

Mix flour with salt.
Add water and knead a fairly thick dough.
Pour in the oil and mix well again.
Cover the finished dough with cling film on all sides and leave it alone for 30 minutes.
The ripened mass is divided into parts, each of which is rolled into a bun, and then crushed with a rolling pin.
Bring vegetable oil to a boil in a pan. Alternately put the cakes into it and fry on both sides, gently turning over with a slotted spoon. There should be enough oil so that the workpieces are completely covered with it, that is, they are deep-fried.

After a few minutes, you can safely lay out ready-made “puris” on a napkin. Indian flatbreads of this kind are perfect as a hearty breakfast. And it is best to serve stewed vegetables as a side dish.

Easy recipe for your favorite bread

The Indian flatbread "chapati" is still the most popular among the population. And this is despite the fact that it contains only water and flour. Even salt is added only to taste. But this does not make the famous cake worse at all. It can be prepared at home without much effort. It is only necessary to observe the following ratio of products: for 160 grams of wholemeal flour, you need to take half a glass (i.e. 100 milliliters) of water.

Knead the dough from the prepared ingredients with your hands. Cover it on all sides with a towel and leave for half an hour.
Then sprinkle the workpiece with flour and repeat the kneading again.
Divide the dough randomly into pieces, roll them into a ball, and then flatten into a cake.
Sprinkle semi-finished products with flour on both sides. Gently roll each into a thin, larger cake.
Heat the pan and put the workpiece on it without adding oil. Fry on both sides for 3 minutes until characteristic brown spots appear.

"Chapati" should be eaten hot, lubricated with butter. The cooled tortillas can be used to make stuffed sandwiches.

Delicious "naan"

According to local residents, Indian naan cakes are considered the most delicious. They are prepared very simply and do not require any exquisite ingredients. So, the list of necessary products: for 3 cups of flour - 1 tablespoon of vegetable oil (or other fat), dry yeast and 1 cup of water and milk (or yogurt).

Cooking sequence:

Dissolve yeast and sugar in warm water and leave for 10 minutes.
Add the rest of the ingredients and knead into a soft but very sticky dough.
Put it for a couple of hours in the oven for proofing at a temperature of 35 degrees.
Divide the finished dough into portions and leave under a towel for another 30 minutes.
Put the blanks on a baking sheet, stretching each of them along the length.
Bake on high heat on both sides.

The bread is soft and fluffy. It can be sprinkled with seasonings, and then the pieces of such cakes are dipped in a specially prepared sauce.

Bread with filling

Indian tortillas with cheese are another kind of national bread. Outwardly, they are very similar to the Georgian "khachapuri". But the difference is noticeable in taste. To prepare such a specific product, you will need: for 3 cups of flour - 2 eggs, one teaspoon of sugar and salt, a glass of kefir, a teaspoon of soda, 50 grams of butter and hard cheese, 15 grams of vegetable oil.

Cooking:

Lightly grease the finished product with oil so that the cake is softer.

Culinary Secrets

Not everyone has the opportunity to go to India and taste real national bread there. No problem. Experienced experts tell you how to cook Indian flatbread in a typical home kitchen. For example, Indian "paratha" with potatoes. As you know, most Indians are vegetarians, so this recipe is most welcome. For work you will need:

1.5 cups flour
4 potatoes
½ cup boiling water
half a teaspoon of salt
2 tablespoons of vegetable oil,
a bunch of greens (feather onions, dill and parsley),
some garlic and ground black pepper.

Making vegetable paratha is easy. For this you need:

Mix salt with flour, pour in oil, and then, gradually adding water, knead the dough. The result should be an elastic bun. Set it aside for 20 minutes.
Boil potatoes. During this time, chop the greens. Connect the components together until a homogeneous mass is formed. You can add some minced garlic if you like.
Divide the dough into pieces, each of which is rolled into a thin layer.
Put the filling in the middle of each sheet and roll it up in the form of an envelope. Then roll it with a rolling pin into a cake.
Fry the preparations in a pan.

Hindus usually eat vegetarian "paratha" with spicy sauce.