Food from India: North Indian bread


One of the most well-known dishes in Indian cuisine is curry, which is popular all over the world. Because of the wide variety of ingredients and preparation methods, generalizations about the cuisine of any one country are inevitably inaccurate.

India is home to numerous ethnic groups, each of which has its own distinct cuisine. Different flavours, textures, and spices are used, and the dishes are prepared in various ways. In India, however, three spices—haldi (turmeric), namak (salt), and red chilli powder—are the most common (mirch). From this foundation, Indian chefs build a wide range of meals by playing with the spices.

In this piece, we’ll introduce you to a few typical and less well-known types of North Indian bread. Culturally, the phrase “North India” encompasses the states of Delhi, Punjab, Jammu and Kashmir, Himachal Pradesh, Uttar Pradesh, Uttaranchal, and Rajasthan. The cosmopolitan city of Delhi is an exception, but otherwise each region has its own distinct history and cuisine. Therefore, it is rather unfair to generalise about their dietary habits, yet it serves the purpose of this essay.

Baked breads (tawa) are common in northern India. Often times, these breads are cooked without the use of flour. Coarse flour is typically used to make the dough, which is then combined with water and a pinch of salt before being kneaded into a smooth, malleable mass. This dough can be used to bake a variety of breads, as shown in the images below.

Either a roti or a chapati

Small balls of dough (approximately 1-2 mm in diameter) are shaped into loaves and baked in a heated pan until golden. Several instances of the various roti are provided below.


To make phulka, a near relative of roti, you first fry the roti in a skillet on one side, and then you cook it over an open fire, where it puffs up. Because the root “phul” implies “to swell,” the name “phulka” comes from that concept.

Roti Makki

Corn flour is used to make this seasonally appropriate roti (makki ka atta). A ball of dough is flattened onto a cloth or flexible plastic after being prepared with water (and grated veggies like radishes and carrots), however the dough is highly delicate and does not stick together. When the dough has reached the size of a roti, it is typically served with pickled vegetables or Sarson ka saag after being flipped in a hot pan (mustard seeds).

A toast to you, Roti!

The term literally translates as “roti prepared by flipping a skillet upside down.” The process for making roti is the same as for conventional roti, however the resulting bread is almost twice as thick. Uncooked roti is brushed with water on both sides and then thrown into a hot pan. When the pan is flipped and the rotis are subjected to direct heat, they become more adherent to the pan and therefore more desirable. Some people choose to eat their rotis with a meat meal, while others prefer to stick to vegetarian options.

Roti, Missy

Missy roti is a variation on regular roti made with a variety of flours and spices. Everyone makes their own choices; there is no set formula. Make a soft dough by combining water with a mixture of whole wheat flour, chickpea flour, red chilli powder, salt, Kasuri methi, and a pinch of cumin. You can put in a little oil if you like. As soon as the paste is done, it is prepared in the same way as regular roti by cooking it in a hot pan.

Cooking in a Tandoor

The tandoor is an upright cylinder with a metal outside and a very thick coating of burned clay on the inside. Sticking to the inside wall is the Rotis that cooked within. The popular shish kebab is so named because the meat is cooked on long metal skewers, hence the term “Sheikh Kebab.”

Naan stuffed with a variety of delicious fillings (Amritsar)

The Punjabi capital of Amritsar is a major metropolis. The stuffed variety of naan is commonly referred to as “Amritsar naan,” after the city of origin. Naan dough is used to make stuffed naan, which is then rolled out into a circular form and stuffed with a filling similar to paratha. After that, it gets adhered to the tandoor’s inner wall and gets cooked there.


Kulcha are patties made from refined flour. Baking soda and live, whole-milk yoghurt are used to add acidity. Simply toast it in a skillet or toaster and enjoy it as is. Coriander leaves, chopped for garnish, add a touch of sourness. For breakfast, kulchas are great with Indian pickles instead of the traditional chickpea curry.


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