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Types of Naan

A Stack of Pathiri
A Stack of Pathiri

A stack of pathiri Pathiri (Malayalam: പത്തിരി, pronounced [patː̪iɾi]) is a pancake made of rice flour. It is part of the local cuisine among the Mappilas of North Malabar and Malabar in Kerala State of Southern India.

Bhatoora
Bhatoora

Bhatura is the perfect companion for Chole, a very popular North Indian dish. They are best eaten as they are made and piping hot.

Chapatis
Chapatis

Roti, Chapati & Paratha are all Indian flat breads. They are made on a flat top griddle or tawa. They are similar but there are subtle differences: ROTI is a traditional unleavened whole-wheat bread which, depending on the country and the cook, can be as thin as a"skin" or soft and pliable, closer to a pita.

source: quora.com
Kulcha
Kulcha

Naan and Kulcha Breads Naan uses Yeast as a leavening agent whereas Kulcha makes use of baking powder and baking soda for its preparation. Hence Kulcha does not need to rise like Naan. Naans are usually oblong in shape while Kulchas are round (although technically its more of a look and feel rather than as a rule).

source: chefinyou.com
Luchi is a Deep Fried Flatbread
Luchi is a Deep Fried Flatbread

Soft fluffy luchi and spicy hot dum aloo is a deadly combination. Ask any Bengali and you will understand the importance of this round, swelled up, apparently simple flatbread in their life. From the breakfast in a lazy Sunday morning to the lunch on Durgashtami, this deep-fried yet light-weight food can serve the purpose of all occasions.

Naan or Khamiri is From North India
Naan or Khamiri is From North India

Naan's wiki: Naan, nan or khamiri is from North India and a leavened, oven-baked flatbread found in the cuisines of West, Central and South Asia.EtymologyThe earliest appearance of "naan" in English is from 1810, in a travelogue of William Tooke.

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Parotta is a Layered Flatbread
Parotta is a Layered Flatbread

PARATHA is a North Indian flatbread that may be stuffed or not. It is usually on the thicker side and may have several layers (8-10) that are well oiled with ghee. NAAN, which is made from white flour and leavened either with a starter or with yeast. It is traditionally made in a tandoor oven.

source: quora.com

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