Indian flatbreads. Indian bread Chapati, naan cakes - recipes with photos

There are several basic types of Indian bread - the most popular are:

naan bread (leavened bread cake),
chapati (it includes flour and water),
dosha (very thin pancakes),
paratha Paratha,
puri.

Indian bread recipes are quite simple, but the key issue is the specialty flour. Of course, you can also make this bread from our wheat flour, but the taste and texture will not be quite the same as the original. But it's worth a try.

This Indian bread, lukewarm, is served with fragrant sauce and perfect soft meat- real jam. Chapati is perfect product for meat and sauces. Indian flatbread, called capati or Indian bread chapati are very reminiscent of ordinary flatbread. They are usually made from whole wheat flour. You can also use them as cutlery - for picking up food. You can also fill them with stuffing and roll them up, like. They can be submitted with various types curries, soups and sauces, and wrap them (as in flat cakes) with various fillings.

Of course, the bread we make will taste a little different from the bread in India. It depends on the special flour which is not widely available in our country. Your bread may not puff up like it should on the first try, but it will still be fluffy and delicious, so don't be discouraged. Chapati is the simplest, cheapest Indian bread, it is eaten in India in Everyday life. It is best baked in the Tandoori oven.

This cake tastes best right after baking.

1/2 kg flour
1 glass of water
1/2 teaspoon salt

With flour and about 1 cup water and 1/2 teaspoon salt, knead a soft but not sticky dough. It should move away from the hands and be easily formed. We roll the dough into a ball, cover with a napkin, leave for half an hour to rest. We knead again.
We form small balls, which we roll out, adding flour if necessary, into small, thin, round cakes (no more than 15 cm). Fry them immediately in a very hot frying pan without fat.

Remove from the pan when they are dry and well browned - a few seconds on each side. Now for a moment we put them directly on the gas flame. The cakes will then smoke, you just need to be careful, because they burn easily. Serve immediately, very hot.

In Indian cuisine, bread is served for every course and for every meal. In the north of India, this is precisely capati.

Indian naan bread

Naan flatbread is also a dish indian cuisine. They are traditionally baked in a special oven called a tandoor. You can serve them both for breakfast and in addition to dinner, for example, chicken in curry sauce.

It's hard to imagine a visit to indian restaurant without the taste of freshly baked, fragrant flatbread called naan. Elongated naan cakes made from yeast dough, traditionally cooked in a clay tandoor, served while still warm as an accompaniment to various Indian dishes. Even without a special oven, we can successfully cook delicious and fragrant naans in a conventional home oven. Naan can be enriched to taste with coriander, cumin, black pepper and garlic. Indian bread naan goes well with curries and dense vegetable sauces and meat dishes.

Naan cakes - recipe

1 egg
200 ml milk
400-450 gr flour + some flour for kneading
20 g sugar
spoon of salt
2 tablespoons of oil
a handful of black cumin (optional)

We heat the oven to a temperature of 220 ° C. Place a baking sheet in it to heat up. Whisk the egg with a fork and combine with milk. Mix flour, sugar and salt. Pour liquid ingredients to loose and knead the dough. Leave for 15 minutes. Add butter to the dough and knead again. We separate pieces from it the size of a ping-pong ball and roll them into cakes with a diameter of 10-15 cm. Pour the grains of black cumin into the dough so that they do not fall off after baking - 1/4 teaspoon is enough. Place the naan bread on a preheated baking sheet lined with parchment paper and bake for 5-7 minutes until browned and bubbly.

Indian naan with cheese and garlic

According to the same recipe, you can cook naan cakes with cheese and garlic, for this we put a little grated cheese and garlic, fasten the edges and roll out again. Next, bake as described above, you can also fry the nannies in a pan.

one and a half cups of wholemeal wheat flour (preferably for chapatis),
half a glass of white flour
5 tablespoons of butter.

flour coarse grinding sift, add two pinches of salt and gradually pour in warm, but not hot water(2/3 cup), and then knead the dough like dough for dumplings. Knead 5 minutes. The dough ready for paratha should be smooth. Wrap it with a damp cloth, cover with foil, cloth and leave for half an hour.

Melt in a saucepan butter. Knead the dough again, roll into a roll and divide into 15 equal parts. Cut into pieces, roll into balls, roll in flour each and roll out not too thin (3 mm thick). Spread each cake thinly with melted butter and fold in half.

We smear again and fold into a quarter and roll out thinly. On the medium fire We put a Teflon pan, and when it warms up, fry for about 2 minutes until golden brown. When the Paratha has turned golden, it should be spread ghee- it should swell and exfoliate.

Paratha is served warm to keep warm, you can keep it covered with foil in an oven preheated to 60 degrees.

Puri bread - recipe

2 cups of flour,
half a glass of bran,
2 tablespoons of butter,
3/4 cup milk
1 liter of oil for frying.

Pour flour, bran, half a teaspoon of salt into a bowl and mix thoroughly. Heat oil in a small saucepan, add milk, bring to a boil and remove from heat. Wait for the mixture to cool down.

Cool milk gradually pour into the flour and knead a smooth dough, the table can be greased with a small amount of butter. After three minutes, divide the dough into 16 equal parts, form balls, which are then rolled into cakes 2 mm thick.

Fry the puri in oil so that the dough does not stick to the hands, grease them with oil without flour. Heat the oil in a saucepan - when a piece of dough thrown into it immediately rises to the surface, this means that you can start frying.

Put the puri carefully in the oil - they float quickly, so "sink" them with a slotted spoon and let them float again. After that, we turn them to the other side and when the lower part is golden, we take it out. The whole operation takes about 1.5 minutes.

Bread Dosa - recipe

Dosa making is a kind of art. The dish comes from South India. This bread is made from rice flour and lentil flour. You can also make dosa with wheat flour.

1 and 3/4 cups whole wheat flour
1 teaspoon baking powder
5 tablespoons of vegetable oil,
a pinch of salt.

Sift flour into a bowl, add 1 teaspoon salt and baking powder. Then pour in 2 cups of warm boiled water and mix everything thoroughly. The dough will be like pancakes, but denser. Cover the bowl with the dough with a cloth and leave in a warm place for an hour. Then stir again.

Heat up a teflon pan well. Once it is properly heated, pour in the batter using wooden spoons and spread it carefully over the surfaces. The dough should be thin.

When the dosa is fried on one side, you need to fry it for another minute on the other side. Dosa is best kept in a stack in an airtight container. It is separated with your fingers and dipped into sauces, or you can stuff dosa like pancakes.

In the Indian family, it is unthinkable to imagine, perhaps, not a single meal without a chapati! According to tradition, they must be served warm, freshly removed from the fire. Slices are torn off from the cake, still glowing with heat, and dipped in sauces, capturing pieces of all kinds of dishes. In the northern part of the country, chapatis are served with fillings, in particular, the filling of mashed potatoes and fried onions is popular.

What flour is suitable for chapati?

Bread cakes are prepared from special flour, which is obtained by grinding whole grains of wheat. In Indian shops, a special kind of flour is sold, it is called atta - a finely ground dark yellow powder. The dough from such flour is easily kneaded, it turns out velvety and elastic, without lumps. You can replace atta with whole wheat flour, which contains bran for the most part and is as close to the original as possible, but it must be sifted.

How to bake chapatis?

Chapati is baked on a tava - a special cast-iron frying pan without sides with a convex bottom. It is warmed up well so that the bread bakes faster and better, and is not too dry. Oil is not added, cooked in a completely dry frying pan, and then kept on open fire so that the cake swells with steam, like a ball. At home, tava can be replaced with a heavy cast iron pan with a handle, and “inflated” on a gas burner. Let's take a closer look at the recipe for Indian bread - how to cook chapati from whole grain flour at home on a gas stove.

Total cooking time: 40 minutes
Cooking time: 10 minutes
Yield: 15 pieces

Ingredients

sifted whole grain flour - 250 g
warm water - 150 ml
salt - 0.5 tsp.

How to cook chapatis

I sifted the whole wheat flour through a fine sieve. In a bowl, I combined 250 g of flour and a little more than 0.5 tsp. salt. Then she gradually poured in water (the temperature was slightly higher than room temperature), kneading with her hands so that it turned out not tight, but soft dough. The water rate is approximate! Consumption depends on the quality, grinding and moisture content of the flour. Therefore, pour it in parts, in several stages, kneading with your hands, until you achieve the desired consistency.

The dough should turn out moderately wet, soft, elastic and pliable, like plasticine. I transferred it to the board and kneaded it for a long time, 6-8 minutes, so that it became homogeneous. Pay due attention to the kneading, then the dough will be easy to roll out and bake well. I sprinkled the kneaded “bun” with water, covered it with a damp towel and left it for 20-30 minutes to rest. You can leave it on the table up to 2 hours, but then do not forget to moisten the towel so that the surface does not dry out.

As soon as the dough rested, I set cast iron pan on the stove, let it warm up. You don't need to add oil. With wet hands, she again crushed the bun and divided the dough into 15 identical parts, rolled up the balls.

The board was lightly sprinkled with flour. With a rolling pin sprinkled with flour, I rolled the balls into cakes - round shape, about 14-15 cm in size. Next, the excess flour must be shaken off, otherwise the grains will burn on an open fire and crumble heavily on the stove.

Spread the cakes one by one hot pan. Bake for about a minute, until whitish bubbles begin to appear on the surface, and the edges wrap up.

I turned the bread over to the other side (most conveniently with tongs) and baked for about another half a minute, until the surface began to swell and bubbled.

After a few seconds, the cake should puff up a lot from the steam. There should be no wet areas on the surface. A little flour may crumble, brown spots will appear - this is normal.

Chapati should be served to the table immediately, immediately after preparation, with heat from the heat. If desired, you can pat the cake with your hands to release the steam, and then grease with a piece of butter. And you can serve just like that, to traditional Indian dishes. I cooked rajma curry, very tasty!

If you want to extend the shelf life of the cakes, then wrap them in a towel, then the chapatis will retain heat for some time and remain soft. In the air, they quickly dry out and become crispy, like pita bread. Enjoy your meal!

On a note

Chapati can be baked on an electric stove. In this case, first bake the rolled dough in a pan, turning several times until it is completely baked on both sides. Then cover the upper side with a soft cloth and press lightly, hold for a while until the chapati puffs up.

In order to cook real Indian cakes, you do not need to be an extra-class chef. Enough to stock up necessary products, and also clearly perform all actions in accordance with the recipe.

Hearty bhaturi

For Indians homebaked bread- This is a product that must be present on the table. Almost no meal is complete without it. Outwardly, it is a flatbread, which is prepared according to a special recipe using certain equipment. This product has many varieties. The most popular of them include:

1. Bhaturi.

2. Paratha.

4. Chapati.

Usually, wheat, corn, millet, barley, and even rice flour. Indian flatbread is usually prepared with:

tava (cast iron pan);
tandoor (braziers);
karkhaya (ware with a spherical bottom).

Depending on the specific product, this or that equipment is used. For example, you can try making delicious Indian flatbread called bhaturi.

So, we need the following ingredients:

400 grams of wheat flour;
25 grams of white sugar;
350 milliliters of kefir;
12 grams of baking soda;
a little vegetable oil;
5 grams of salt;
sesame seeds.

Practical part:

Sift the measured amount of flour into a deep bowl.
Add sugar, soda and salt at the same time.
Introduce kefir in a thin stream. Let's start preparing the dough (without lumps). It should become quite soft and stick to your hands a little. Then the cakes will turn out tender and airy.
Form a ball with oiled hands. Then you should roll it with a rolling pin into a layer (maximum thickness - 7 millimeters).
Bake on both sides in a frying pan with the addition of a very small amount of oil. Fire should be medium. Bhaturi is prepared quite quickly. The hostess can only manage to turn them over.

In the process of frying, such cakes acquire a golden crisp. They are served with tea for breakfast, lunch or dinner.

Fragrant paratha

Some Indian flatbreads are prepared with all kinds of fillings or various spices. For example, you can follow how the famous paratha is made.

To work, you will need the following set of components:

170-200 grams of flour;
1 ¼ cups fresh (or frozen) green peas
a teaspoon of zira and lemon juice;
3 chili peppers;
35 grams of vegetable oil;
some water and salt;
a pinch of sugar and turmeric.

The process consists of several steps:

Sift flour, mix with vegetable oil, and then pour boiling water and prepare an elastic dough.
Roll it into a ball and set aside for 30 minutes.
Grind peas with pepper in a blender. If a frozen product is used, then first it must be prepared by sending it along with sugar to a double boiler. For flavor, you can add to the mixture small piece ginger root.
Add the rest of the ingredients to the puree. The resulting mixture should also be rolled into balls. This will be the filling.
Divide the dough into several parts, each of which is first rolled into a pancake.
Place a ball of filling in the center.
Fold over the edges and roll out again.
Bake in a pan on both sides.

To the table, paratha is usually served on the table with sour cream or yogurt.

Crispy puri

This option is ideal for vegetarians. Although anyone can make crispy and almost fluffy puris. These are Indian cakes, the recipe of which does not involve the use of eggs.

Here is the list of ingredients for 280 grams of flour:

5 grams of salt;
150 milliliters of warm water;
25 grams of ghee and a little vegetable oil.

Cooking technology:

Pour water into a deep container.
Add salt and stir well until completely dissolved.
Introduce the sifted flour and, making a circular motion wooden spoon knead a thick dough.
Make a small indentation in the middle. Then pour in the pre-heated ghee.
The final kneading must be done already on the cutting table. The mass should be quite soft.
Cover the dough with a damp towel and leave it on the counter for 20 minutes.
Divide the prepared semi-finished product into parts.
Roll out each piece into a cake with a diameter of 15 centimeters.
Fry in a pan on both sides in large numbers vegetable oil.
Transfer finished products to a napkin to remove excess fat.

You should get crispy openwork cakes covered with large bubbles. We wish you all bon appetit!

Unleavened chapatis

We offer another recipe. Chapatis are Indian flatbreads that the locals bake most often. The main reason for this popularity is minimum set the ingredients needed to make them.

To make ordinary chapatis, you will need to take: 320 grams of flour, 10 grams of salt and 100 milliliters of water.

Cooking instructions

Step #1. First you need to make the dough. To do this, combine the flour with salt, and then add hot water and mix well. The dough should be moderately soft and not sticky to your hands.

Step #2. The mass must be rolled into a ball, put in a plastic bag and left for a couple of hours (you can even all night).

Step #3. Divide the dough into pieces, and then form them into small balls.

Step number 4. Roll out the blanks with a rolling pin into cakes 5 millimeters thick.

Step number 5. Bake in a clean skillet without oil.

Step number 6. Turning the product to the other side, you can see how it begins to slowly “inflate”. Then we put the stuffing in this "bag".

Ready-made cakes are usually stacked on top of each other. Be sure to treat the surface of each of them with oil.

curvy naan

There is a more complex option. These are Indian naan breads. AT this case yeast dough is used. And it usually takes a lot of time.

Grocery set:

one and a half glasses of milk;
1 egg;
50 grams of butter;
2 cups of flour;
5 grams of salt;
100 milliliters of water;
a teaspoon of dry yeast;
25 grams of sugar;
a couple of cloves of garlic.

The sequence of making cakes:

Combine water with milk and add a little sugar. Pour the yeast with this solution for 15 minutes so that they begin to work.
Add flour, egg and by thoroughly mixing the ingredients, prepare the dough. It should lie aside for at least an hour.
Divide the dough into pieces, roll them into balls and let the blanks lie down for another 15 minutes, covering them with a towel.
Use a rolling pin to make thin cakes from the balls.
Bake in skillet for 2 minutes on each side. When heated, the dough puffs up.

Do you want your cooked tortillas to stay warm longer? Then put them on a baking sheet covered with parchment.

So, we have shared with you recipes for fragrant Indian cakes.

In Russia they say that "Bread is the head of everything" and "Lunch is bad if there is no bread." This also applies to India, where bread is the main dish on the table. Every Indian from an early age knows how to cook chapatis - freshly baked unleavened cakes. This is a delicious, but at the same time very easy-to-cook food, without which almost no Indian family can eat.

By traditional customs in India, bread should never be cold, but should be served "hot hot". As soon as the guest eats one portion of the bread, he is immediately served the next, just removed from the fire.

The best part is that the process of cooking Indian chapati cakes can be easily and quickly done on your own at home. As a result, you will get very appetizing product, soft and slightly viscous, with attractive appearance, which creates fried bubbles of golden color. In the photo you can see the alluring crust of the finished bread.

Distinctive features of chapati

The name itself has Turkic roots. It is formed from the word "Shappoty", which translates as "Hit with the palm." None National cuisine not without a bread recipe. Indian chapati cakes differ from others in that they contain such an ingredient as whole grain flour. In India, it is called "Atta". It is fundamentally different from ordinary wheat flour. Thanks to it, the breads acquire their taste and beneficial features, and the dough during cooking is easily kneaded and obtained without lumps.

When using just such flour, all the minerals and many necessary human body vitamins.

AT Western countries bread is often used to help hook food on cutlery. BUT indian people use a cake in this role. They tear off a piece, fold it in the form of a bag, hook liquid food with it, and then transfer it to their mouth, eating both food and a kind of “fork”. It's comfortable and clean.

How to make chapatis

The recipe for chapati cakes is very simple, and the cooking process does not take much time. Of course, you may not succeed right away. It takes a little bit of skill and practice. But even if you do not immediately achieve the desired result, the product will not deteriorate. Taste qualities will remain unchanged.

Before you start cooking, stock up on ingredients:

250 grams rye flour and wheat from whole grains (in a ratio of 1: 2). You can also replace with a mixture of wheat flour with bran in a ratio of 3: 1)
Sunflower oil - 1 large spoon;
Warm boiled water - 200 ml;
Salt - half a small spoon;
Butter in melted form - 2-3 large spoons.

Now let's take a closer look at the recipe for making chapati. The cooking scheme is step by step extremely simple:

We combine two types of flour together with salt in a large container;
Slowly add water and knead until a soft dough appears.
Transfer the dough to the board and continue kneading for about 6-8 minutes, until it reaches a soft and moist state with a uniform consistency. Spray with water, place under a damp cloth and leave for a period of half an hour to two hours. Keep the surface of the dough moist;
With wet hands, knead the dough and form about 15 balls of the same size. Immerse them in flour, then roll them into thin even circles on a table previously sprinkled with flour. The optimal diameter is about 14 cm. To make all the cakes the same, you can equalize them with a saucer, cutting off the excess edges of the dough. When rolling, you can sprinkle flour on top so that the dough does not stick to the rolling pin;
Place a heavy cast iron skillet with a handle over medium heat and heat thoroughly. Shake off excess flour and place the donut in the pan;
You need to keep the Indian chapati in the pan until its surface begins to bubble and the edges begin to wrap up. After that, the dumpling is turned over with the help of tongs with a flat surface to the other side and is held in the pan until this side is also covered with bubbles;
Then the donut is taken with tongs and substituted for an open flame. The cake must be turned over on each side over the fire for a few seconds until it has the shape of a small swollen ball. finished product should be completely baked. The degree of readiness is determined by the presence of brown spots on both sides of the donut and the absence of wet areas;
The cooking process ends with a hand clap on the Indian donut. This is necessary in order for the air to come out from the inside. You also need to grease one of the sides with pre-melted butter;

Serving is carried out hot, wrapping the chapati in foil or cloth. This will keep them warm and soft. Decoration can be done by cutting the cakes in the form of crescents, and use as a filling mashed potatoes with fried onions. Or serve as plain bread.

The result is very tasty and fast food, which can replace the usual bread.

Chapati with cheese

But you can improve this dish, making it interesting hearty snack. For this you will need:

- about 200 gr;
Garlic - 3 teeth;
Greens (optional)

Combine melted butter with finely chopped garlic.
Lubricate the donut with the resulting mixture, and also add the pre-prepared mass of cheese and herbs.
Each cake is folded in half twice or rolled into a roll.

The instructions for making chapati are very simple. At the end of the cooking process you will receive useful product which you can include in your healthy diet.