Types of Roti

Khamiri Roti is a Mughlai recipe. Khamir means yeast and hence, the bread has got the name. The yeast is added to the flour which makes the bread soft and spongy.

* The word 'Roti' is used commonly in north, central and east India, whereas 'Chapati' is used more in west (Mumbai), and south India. Only in south India Chapati is fried in a bit of oil! Elsewhere, only a Paratha is fried with oil or ghee * Chapati is also made of plain white flour (maida or all purpose flour) in some places in south India.

Place the roti on a hot tava and turn over in a few seconds and cook this side till the edges begin to curl slightly and small blisters appear on …

Butter Naan Recipe (Soft Yogurt Bread)-This is a recipe of Butter Naan.There is also a Whole Wheat Naan Recipe which is healthier than the all-purpose flour version of it. But they have a lesser pull-effect than the Maida Naans.

Naan and Kulcha are made with leavened dough of maida. That is, a leavening agent, in this case curds / yoghurt and sometimes yeast, is used to leaven the bread. This makes the dough swell up and become soft on cooking.

Sheermal is a mildly sweet naan made out of maida, leavened with yeast, baked in a tandoor or oven. Sheermal was traditionally made like roti. Today, sheermal is prepared like naan. The warm water in the recipe for naan roti was replaced with warm milk sweetened with sugar and flavored with saffron and cardamom. The final product resembles Danish pastry.

Tandoori rotis require a special type of oven, called a tandoor, predominantly found at restaurants. It is not common for a housewife to have a tandoor. Both are made of flour, but chapati is made of whole wheat flour, while tandoor roti is made of maida, or white all-purpose flour.

Ohk, so here are few of my findings: Warqi paratha literally means layered paratha, (warq = layer) , similarly laccha paratha literally means ring paratha (laccha = ring) and it is also a layered paratha but with a completely different method of p...