Best 21 Indian Flatbread Recipes | Homemade and Healthy.

Best 21 Indian Flatbread Recipes | Homemade and Healthy. viaindiankitchen.com/2020/07/indian-flat-breads.html

Indian Flatbread - Homemade Nutritious and Healthy

Homemade Indian Flatbread has been part of people’s staple diet over the centuries. In fact, the use of flatbread as a food item has its origin, when man first learned to cultivate food grains like wheat, maize, corn, etc. The use of their pulp in flatbread making initiated the inception of flatbread as a primary food item. Today, the trend continues and people opt for Indian flatbread to have their share of carbohydrates. Eating fresh flatbread in the meal is one of the first and foremost things among people everywhere. Preparations and flatbread recipes both in terms of the use of different ingredients and the actual procedure of flatbread making have gone through their evolution over the years. Although the basis of preparation remains the same, the use of modern methods has made things easier. The use of an oven is one of them. The use of yeast in different doses and the use of different fruits, vegetables, and other products are other innovations. With the culinary advancement both in the preparation and taste, a host of flatbread recipes has come to the fore. You can get many cookbooks deliberating about them. The internet also provides a vast array of different Indian flatbread recipes. While all 1/30

these can surely help you in getting enlightened about the different aspects of recipes, you can always take them as a guide and come up with the flatbread recipes that you can savor and even surprise others. You can get to know different flatbread recipes that people in different parts of the country prepare in this article. By following the detailed steps while making Indian flatbread, you can make it even if you are new to it. And after you have prepared some of the flatbread recipes, you will be amazed to find that you get the confidence to improvise them! So, go ahead and have fun, while titillating your taste buds.

Indian Flatbread - Aloo (Potato) Paratha

Ingredients for Aloo (Potato) Parantha: Wheat Flour (Atta) - 1/2 Kg. Potatoes (Aloo) - 1/4 Kg. Green Chillies - 2 no's Chopped. Red Chilli Powder - 1 teaspoon. Cumin powder (Jeera) - 1 teaspoon. Lime Juice (Nimbu ka ras)- 1 teaspoon. Butter/Oil - 4 tablespoon. Salt to taste. Preparation Method for Aloo (Potato) Parantha: 2/30

Step-01: Boil the potatoes, peel and mash them. Step-02: For preparing stuff mixture, mix very well red chili powder, potatoes, lime juice, cumin powder, salt, and green chopped green chilies in a bowl. Step-03: Divide the stuffing into 8 equal portions. Step-04: Then mix salt, flour, with enough water and knead until a soft, smooth, elastic dough is ready. Step-05: Once done wrap the dough with a damp cloth and keep it aside for 15 minutes. Step-06: Then divide the dough into 8 equally sized balls. Step-07: Roll each ball to make a thick round shape about 4" in diameter. Place a portion of stuffing at the center, brings the edges to the center. Step-08: Make sure to overlap the edges so that there is no opening left behind and then press gently. Step-09: Once done dust with dry flour and roll them into approximately 6-inch diameter circles with a rolling pin. Step-10: Heat tawa, place the paratha on it and cook on moderate heat for a few minutes. Step-11: Then flip it to the other side and add oil /butter, spread it on parantha evenly, and shallow fry over low heat. Step-12: Turn it and again pour of oil /butter on the other side and roast on low flame until it turns golden brown. Your Aloo Paratha is ready! Enjoy hot Aloo Paratha with curd, tea, raita, and any vegetable or meat preparations.

Indian Flatbread - Bhakri (Jowar Roti)

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Ingredients for Bhakri (Jowar Roti): Sorghum flour (Jowar ka atta) - 1/2 Kg. Water (Pani) - As required (warm). Salt (Namak) - 1/2 teaspoon. Preparation Method for Bhakri (Jowar Roti): Step-01: Mix jowar flour, salt, and warm water and knead to make a soft dough. Step-02: Divide this dough into 12 parts and make round balls of each part. Step-03: Then dust some jowar flour on a flat surface and with your palm pat the ball. Step-04: Keep flattening the ball in a circular motion to make a round shape like roti. Step-05: Heat a tawa (griddle), remove bhakri from the flat surface and put it on tawa. Step-06: Now sponge the bhakri with a damp cloth and immediately flip it to the other side and allow it to cook. Step-07: Once done, remove from tawa and hold it in direct flame with the help of tongs and slightly press it to get puffed. Step-08: Cook on both the sides of the Bhakri till small black patches is formed. 4/30

Your Bhakri is ready! Enjoy hot and puffed Bhakri (Jowar roti) with any vegetable preparations.

Indian Flatbread - Butter Naan

Ingredients for Butter Naan: Milk /Water - 2/3 cup. All-purpose flour (Maida) - 2 cup. Onion (Piyaz) - 2 teaspoons finely chopped. Yeast (Khameer) - 1 teaspoon. Sugar (Chini) - 1 teaspoon. Salt - 1 teaspoon. Butter - 4 tablespoons. Yogurt (Dahi) - 2 tablespoons. Nigella seeds (kalonji ) - 2 teaspoon. Preparation Method for Butter Naan: Step-01: Take warm milk/water, add sugar and yeast, and beat it till they blend and dissolve completely. Step-02: Then cover it with a lid and keep aside for 15 minutes. Step-03: Take flour and salt into a bowl, and add half of the butter along with the yeast/water 5/30

mixture and the yogurt. Step-04: Then dust some flour on a flat surface and continue to knead until a smooth, soft and elastic dough is formed of it. Step-05: Shift the dough into a deep greased bowl and let it remain in a warm place until the dough has doubled in size. Step-06: Again knead this dough for 5 minutes and divide the dough into 6 balls. Step-07: Then roll each ball into an 8-inch diameter circular Naans. Step-08: Once done wrap the oven tray with foil and grease the foil with oil/butter. Step-09: Spread the remaining ghee evenly along with some of the kalonji on the Naan. Step-10: Place the greased Naan in the oven and cook one at a time until it gets puffed and turns golden brown under a very hot grill. Your Butter Naan is ready! Enjoy hot Butter Naan with any curry or meat preparations.

Indian Flatbread - Cabbage Paratha

Ingredients for Cabbage Paratha: 6/30

For stuffing: Cabbage (Bandh Gobhi) - 2 cups (Grated). Red chili powder - 1/2 teaspoon. Coriander powder (Dhaniya) - 1/2 teaspoon. Green chilies (Hari Mirch) - 2 no's chopped. Coriander leaves (Dhaniya patte) - A few. Salt To Taste. For dough: Wheat flour - 2 cup. Salt To taste. Water As Required. Oil for shallow frying. Preparation Method for Cabbage Paratha: Step-01: Sieve the wheat flour and salt, add water and knead to a stiff dough and keep aside. Step-02: Squeeze the cabbage between the palms and drain all the water. Step-03: Heat the pan and fry the cabbage till the water evaporates, add salt, red chili powder, green chilies, coriander leaves and mix well and allow this stuffing to cool. Step-04: Then roll a small ball of dough into a 3-inch diameter circle, add stuffing mixture in the center, and seal from all edges, so that the stuffing mixture does not come out from the edges while rolling. Roll the stuffed dough into a thick, circle of approximately 5 to 6 inches paratha. Step-05: Heat a tava and fry the cabbage paratha from both sides to crispy and brown, put some oil over the paratha. Your Cabbage Paratha is ready! Enjoy the Cabbage Paratha hot with raita or curry or tea.

Indian Flatbread - Cauliflower Paratha

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Ingredients for Cauliflower Paratha dough: Wheat flour (Atta) - 2 cups. Gram flour (Besan) - 1/2 cup. Ingredients for Cauliflower Paratha stuffing: Grated cauliflower (Phool gobi) - 1 cup. Grated cabbage (Bandh gobi) - 1 cup. Grated ginger (Adrak)- 1/2 teaspoon. Green chilies (Hari Mirch) - 2 chopped. Coriander leaves - A few finely chopped. Garam masala - 1/2 teaspoon. Cornflour - 1 tablespoon. Salt to taste. Oil to shallow fry. Preparation Method Cauliflower Paratha: Step-01: Take wheat flour, gram flour, and water in a bowl and knead it well to form a soft, smooth and elastic dough, and keep it aside. Step-02: To release the excess water add some salt to the grated cauliflower (gobi) and let it rest. Step-03: After resting it for some time, press them and try to remove all the excess water. Step-04: Add Green chilies, garam masala, cornflour ginger, and coriander leaves, mix well. 8/30

Step-05: Divide the dough into equal-sized balls. Roll each portion of dough into a 4-inch diameter and fill with the stuffing. Step-06: Then close all the ends, so that the stuffing does not come out while rolling, dust-dry flour on a flat surface and roll the stuffed dough into approximately 6 to 8-inch diameter circle with the help of a rolling pin. Step-07: Heat a griddle, place paratha on it and cook on moderate heat for three minutes. Flip it and pour half a tablespoon of oil/butter, spread it evenly on the parantha, and shallow fry over low heat. Step-08: Turn it and again pour some of oil or butter on the other side and cook until it turns golden brown. Your Cauliflower Paratha is ready! Enjoy hot Cauliflower Paratha with yogurt, raitas, or tea.

Indian Flatbread - Roti / Chapati

Ingredients for Roti / Chapati: Wheat flour - 1/2 Kg. Butter - 1 tablebspoon. Warm milk - 1/2 cup. Warm water - as required. 9/30

Salt to taste. Preparation Method for Roti / Chapati: Step-01: Take a large bowl, mix the flour, butter, and salt. Step-02: Then add warm water along with milk to it and knead well until a soft, smooth and elastic dough is formed. Step-03: Place the dough on the board and knead the dough for 5 minutes or so and cover with plastic wrap and let rest for 20 minutes. Step-04: Divide the dough into 10 round balls and flatten the dough balls into 6-7 inch circles. Step-05: Heat the tava on medium-high heat and place one roti on it, top-side down and cook for till done. Step-06: Flip over and cook until small air pockets begin to show. Step-07: Then again flip it over once more and cook for another minute. With a damp piece of cloth, press on the roti, forcing it to form more air pockets. Step-08: To keep the finished rotis warm, wrap it in a warm towel and continue with the making of the balance rotis. Your Roti / Chapati is ready! Serve hot Roti /Chapati with vegetable or meat preparations.

Indian Flatbread - Kabuli Naan

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Ingredients for Kabuli Naan: White flour (Maida) - 1/2 Kg. Yeast (Khameer)- 1 teaspoon. Nigella seed (Kalaunji) - 1 teaspoon. Curd (yogurt) - 1/2 cup. Butter - 2 tablespoons. Sugar - 1 teaspoon. Warm water - 3/4 cup. Butter - 2 tablespoon. Salt to taste. Almonds (Badam) - 1/4 cup ground. Cashews (Kaju) - 1/4 cup ground. Raisins (Kishmish) - 1/4 cup chopped. Sugar (Chini) - 1 teaspoon. Powdered milk - 1 tablespoon. Preparation Method for Kabuli Naan: Step-01: Mix yeast and sugar in a bowl of water and stir it until the mix is completely dissolved, keep the mixture aside for 15 minutes. Step-02: Sift flour, salt, and add nigella seeds, then add yogurt, ghee, and yeast mixture. Step-03: Knead well until it forms a smooth dough and then coat it with little oil. 11/30

Step-04: Then wrap the oiled dough with a damp cloth and keep it aside in a warm place to ferment for at least 2 to 3 hours. Step-05: When the dough is doubled in size, knead it again and divide it into around 8 equal portions. Step-06: Flatten and put one teaspoon of the stuffing in the center, close the edges and roll into a pear shape. Step-07: Then garnish it with more almonds, cashew nuts, and raisins. Step-08: Preheat oven to 450°F and bake all the Naans for 10 mins. Step-09: Spread butter evenly on the Naan. Your Kabuli Naan is ready! Enjoy Kabuli Naan with any vegetable curry or any meat preparation.

Indian Flatbread - Makki-di-Roti

Ingredients for Makki-di-Roti: Corn flour (Makki ka atta) - 2 cups. Radish (Mooli) - 2 tablespoon grated. Butter (Ghee). 12/30

Salt to taste. Warm water to knead. Preparation Method for Makki-di-Roti: Step-01: Add salt and grated radish to Makki ka atta and Knead it with warm water. Step-02: Take a polythene paper and place it on a flat surface, place a ball of the kneaded dough, cover it with another piece of polythene and keep pressing for all sides and edges the ball with your palm till a circle of 5 to 6 inches is formed. Step-03: This roti is slightly thicker than any other normal roti, remove the polythene cover and shift the roti on to a hot tava for cooking. Step-04: Cook on low heat, turning till both sides are roasted when done remove from tawa and apply some ghee. Your Makki-di-Roti is ready! Enjoy hot and crispy Makki-di-Roti with Sanson-daSaag.

Indian Flatbread - Matar-ka-Paratha

Ingredients for Matar-ka-Paratha: Wheat Flour (Atta) - 1/2 Kg. Water - As Required. 13/30

Salt To Taste. Ajwain (carom seeds) - 1/2 teaspoon. Oil/Butter - For Greasing. Ingredients For the stuffing: Green Peas - 2 cups (boiled and Crushed). Grated ginger - 1/2 teaspoon. Chilli powder - 1/2 teaspoon. Dhania (coriander) powder - 1/2 teaspoon. Jeera (cumin) powder - 1/2 teaspoon. Garam masala powder - 1/2 teaspoon. Amchur powder aka dry mango powder - 1/4 teaspoon. Coriander leaves - 2-3 tablespoons chopped. Oil to Sauté. Salt to taste. Preparation Method for Matar-ka-Paratha: Step-01: Mix flour, carom seeds and salt in a bowl add water slowly and knead the soft dough. Step-02: Add a teaspoon of oil and knead till it is incorporated with the entire dough and keep it aside for 10 minutes. Step-03: Heat oil in a pan and add the ginger, stir then add the peas and all the dry spices, salt, and chopped coriander and mix well. Step-04: Turn off the gas and spread the mixture on a plate to cool. Step-05: Then take a small portion and roll it between the palm of your hands to form lemon size balls. Step-06: Dust some dry flour on a flat surface and roll the lemon sized balls into a flat circle with the help of a rolling pin. Step-07: Place a tablespoon of stuffing in the center of the disc. Step-08: And then fold over all the edges to cover the stuffing mixture and seal it firmly so that the stuffing mixture does not come out while rolling. Step-09: Dust some dry flour on to a flat surface as well as on the stuffed dough ball and then roll it to thinnest possible circle ensuring that the stuffed mixture does not come out from sides. Step-10: Grease a heavy bottom pan or griddle with oil and cook the paratha slowly flipping it over multiple times till both the sides turn golden brown and small dark brown spots 14/30

are formed on either side. Step-11: Repeat the procedure for the remaining parathas. Your Matar-ka-Paratha is ready! Enjoy Stuffed Matar Paratha with mint chutney or pickle or ketchup or plain yogurt.

Indian Flatbread - Methi Paratha

Ingredients for Methi Paratha: Fenugreek Leaves (Methi) - 1/4 Kg. Wheat Flour (Atta) - 1/2 Kg. Red Chili powder - 1/2 teaspoon. Oil - 3 tablespoons. Salt to taste. Preparation Method for Methi Paratha: Step-01: Celan, rinse, drain, and cut the fenugreek leaves (methi) to small pieces. Step-02: Take wheat flour (atta) in a large bowl add salt, red chili powder, and methi. Step-03: Make a soft dough of the above with water and keep it aside for 15 minutes. Step-04: Then take a small portion of the dough, roll it to small balls, then dust it with dry flour 15/30

and roll it on a flat surface to form a circle of 5 to 6 inches diameter. Step-05: Pre-heat the griddle (tawa) and turn it and spread little oil and shallow fry parantha. Step-06: Flip it again and spread the oil evenly on the other side and cook both sides till it turns golden brown. Your Methi Paratha is ready! Enjoy Methi Paratha with any vegetable curry.

Indian Flatbread - Mooli-ka-Paratha

Ingredients for Mooli ka Paratha: For stuffing: Radish (Mooli) - 4 no's. Red chili powder - 1/2 teaspoon. Coriander powder (Dhaniya) - 1/2 teaspoon. Green chilies (Hari Mirch) - 2 no's chopped. Coriander leaves (Dhaniya patte) - A few. Salt To Taste. For dough: Wheat flour - 2 cup. Salt To taste. Water according to requirement. Oil for shallow frying. 16/30

Preparation Method for Mooli-ka-Paratha: Step-01: Sieve the wheat flour and salt, add water and knead to a stiff dough and keep aside. Step-02: Then clean, rinse, peel, and grate the radish, remove all the excess water by squeezing it well between the palms of our hands. Step-03: Heat the pan and fry the radish to light brown, add salt, red chili powder, green chilies, coriander leaves and mix well and allow this stuffing to cool. Step-04: Take a small ball of the dough, roll it into a small circle, add some stuffing mixture in the center, and fold the sides in such a way that the stuffing mixture is completely covered with the dough with the edges sealed properly. Then dust some dry flour on a flat surface as well as the stuffed dough ball and roll it to form a circle of 5 to 6 inches. Step-05: Heat the tava and cook the Mooli-ka-Paratha from both the sides to crispy and brown, spread some oil/butter over the paratha. Your Mooli-ka-Paratha is ready! Enjoy the Mooli/Radish paratha hot with raita or curry or tea.

Indian Flatbread - Onion Kulcha

Ingredients for Onion Kulcha: Wheat flour - 1/2 Kg. 17/30

Onions (Piyaz) - 2 no's chopped. Green chilies (Hari Mirch) - 3 no's chopped. Coriander leaves (Dhaniya Patte) - A few. Mint leaves (Pudina Patte) - A few. Ginger (Adrak) - 2 teaspoons chopped. Ajwain - 1 teaspoon. Red chili powder (Lal Mirch)- 1 teaspoon. Pomegranate seeds powder (Anardana) - 1 teaspoon. Salt to taste. Preparation Method for Onion Kulcha: Step-01: Take the wheat flour add water and knead it to make a smooth, soft dough and keep aside for 1 hour. Step-02: Add all the remaining ingredients and mix well to make the stuffing. Step-03: Then make small balls by dividing the dough into 8 equal portions. Step-04: Roll each ball into small circles on a flat surface and then place the stuffing mixture in the center of the circle. Step-05: Fold the edges of the circle over the stuffing and press the edges together to seal the dough. Step-06: Roll the stuffed dough balls on a flat surface with the help of a rolling pin while dusting it with some dry flour to avoid sticking. Step-07: Place the rolled Kulcha on a plate and put it in a microwave to grill 10 minutes on either side. Your Onion Kulcha is ready! Enjoy hot Onion Kulcha with any Chana or Chole preparations.

Indian Flatbread - Palak (Spinach) Paratha

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Ingredients for Palak (Spinach) Paratha: Wheat Flour (Atta) - 1/2 Kg. Spinach Leaves (Palak patte) - 1/4 Kg. Oil - 4 tablespoons. Onions (Piyaz) - 1 no's. Green Chillies (Hari Mirch) - 2 no's. Red Chilli Powder - 1/2 teaspoon. Cumin powder (Jeera) - 1/4 teaspoon. Corriander powder (Dhaniya) - 1/2 teaspoon. Turmeric powder (Haldi) - 1/8 teaspoon. Asafoetida (Hing) - A pinch. Salt to taste. Preparation Method for Palak (Spinach) Paratha: Step-01: Wash spinach leaves and boil with a little salt till soft, drain, cool, and grind in a blender along with chopped onions and green chilies to make a paste. Step-02: Mix the flour with the salt, asafoetida, spices, water, spinach paste, and then knead till a stiff dough is ready, then keep it aside for 15 minutes. Step-03: Divide the dough into even-sized balls, and roll it to about 6-inch parathas. Step-04: Cook the parathas on the tava, when both sides are cooked, put oil and spread it to both 19/30

the surfaces, cook till parathas turn crispy and golden. Your Palak Paratha is ready! Enjoy hot Palak (Spinach) Paratha with any vegetable curry or Curd or any pickle.

Indian Flatbread - Simple Paratha

Ingredients for Paratha: Wheat Flour (Atta) - 1/2 Kg. Oil/Ghee/butter - 1/2 cup. Water - As required. Salt to taste. Preparation Method for Paratha: Step-01: Add flour, salt and required amount of water to make a smooth dough. Step-02: Rub oil over & knead it soft and let it rest for 1/2 an hour. Step-03: With the help of a rolling pin take a lemon sized dough. Step-04: Roll it to a small round & apply some butter/ghee to it. Step-05: Fold into two and again fold the same way. Step-06: 20/30

Start rolling to form either a square or triangle shape. Step-07: Heat Tawa, add the paratha & let it cook for a minute. Step-08: When it looks little brown from below turn it & add a small tsp of oil around the parantha. Step-09: Grease the parantha from both sides. Your Paratha is ready! Enjoy hot Paratha with any vegetable curry.

Indian Flatbread - Poori

Ingredients for Poori: Wheat Flour (Atta) - 1/2 Kg. Oil - 2 tablespoons for dough. Oil - 2 cups for frying. Water - As required. Salt to taste. Preparation Method for Poori: Step-01: Sift the flour and salt into a bowl mix 2 tbsp oil with flour. Step-02: Make a hard dough using warm water as required. 21/30

Step-03: Cover it with a wet cloth and heat oil in a kadhai or wok. Step-04: Divide the dough into even-sized balls. Step-05: Using a rolling pin roll each ball into a round shape. Step-06: Deep fry Poori in hot oil till golden brown. Step-07: Flip and fry till it turns puffed and golden in color. Your crispy Poori is ready! Enjoy hot Poori with Chole or any vegetable curry.

Indian Flatbread - Akki Rotti (Rice Roti)

Ingredients for Akki Rotti (Rice Roti): Rice flour (Chawal-ka-Atta) - 1/2 Kg. Onions (Piyaz) - 2 no's chopped. Green Chillies (Hari Mirch) - 10 no's chopped. Cumin seeds (Jeera) - 2 teaspoons. Coconut (Nariyal) - 1 tablespoon grated. Coriander leaves (Hara Dhaniya) - 1 tablespoon. Salt to taste. Oil to shallow fry the rotis. 22/30

Preparation Method for Akki Rotti (Rice Roti): Step-01: Mix all ingredients except oil with water, the dough should be softer than chapati dough. Step-02: Have two tavas and keep a small bowl filled with clean water to wet your hands. Step-03: Dip your hands in the water each time and take a ball of the dough, the size of the dough should be double that we take for a Phulka. Step-04: Place the dough on the tawa and pat gently with the hands till flat and thin. Step-05: Make a hole in the center, put a little oil in the center, and rest around the roti. Step-06: Cover and cook, remove the cover, cook the other side of the roti without cover till crisp. Step-07: Keep another roti ready in another tawa and put that on the stove, once a roti is done, hold the tawa under the tap water to cool and again pat another. Your Akki Rotti is ready! Enjoy hot Akki Rotti (rice roti) with ghee or butter and chutney.

Indian Flatbread - Rumali Roti

Ingredients for Rumali Roti: 23/30

Wheat Flour (Atta) - 2 cups. White flour (Maida) - 1/2 cup. Baking powder - 1/2 teaspoon. Oil - 2 tablespoons. Water - As required. Salt to taste. Preparation Method for Rumali Roti: Step-01: Mix wheat flour, white flour, salt, and baking powder and sieve them together. Step-02: Pour oil in the flour and add water bit by bit and make a smooth dough and keep aside covered with moist muslin cloth for 30 minutes. Step-03: Then make small balls of the dough and roll into a very thin (thin like tissue paper) roti of approximately 12-inch diameter circle while dusting little dry flour to avoid sticking. Step-04: Place a tawa inverted over the flame and once hot, place the Rumali Roti on the inverted tawa carefully and cook till done. Step-05: Fold it like a handkerchief (RUMAL) as the name of this roti. Your Rumali Roti is ready! Enjoy hot Rumali Roti with any vegetable curry or any meat preparations.

Indian Flatbread - Stuffed Bathua Paratha

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Ingredients for Stuffed Bathua Paratha: Bathua Boiled - 1 Cup. Potato Boiled - 3 no's. Wheat Flour - 1/2 Kg. Carom seeds (Ajwain) - 1/2 teaspoon. Oil for Greasing. Salt to taste. Enough Water to make the dough. Preparation Method for Stuffed Bathua Paratha: Step-01: Mix bathua, potatoes salt, and ajwain and make the stuffing. Step-02: Mix flour with water and salt to make a soft dough and keep for 10 min. Step-03: Take a small portion of dough, roll it small, and put some portion of stuffing and cover from all sides. Step-04: Roll it using some flour dust and put it on hot tawa. Step-05: Grease the Paratha from both sides and make sure it is roasted well. Your stuffed Bathua Paratha is ready! Enjoy stuffed Bathua Paratha with chilled Raita or hot Tea or Coffee. 25/30

Indian Flatbread - Stuffed Naan

Ingredients for Naan: White flour (Maida) - 1/2 Kg. Yeast (Khameer) - 1 teaspoon. Nigella seed (Kalaunji) - 1 teaspoon. Curd / yogurt - 1/4 cup. Butter - 2 tablespoon. Sugar (Chini) - 1 teaspoon. Warm water - 1 cup. Salt - 1 teaspoon. Ingredients for Stuffing: Cheese (Paneer ) - 1/2 cup. Onions (Piyaz) - 1 no's chopped. Coriander leaves (Dhaniya patte)- A few. Green chilies (Hari Mirch) - 2 no's chopped. Salt to taste. Preparation Method for Stuffed Naan: Step-01: Mix all the ingredients for stuffing mixture very well and keep aside. Step-02: Add sugar, yeast, water, and stir well till they dissolve completely, then keep aside for 15 26/30

minutes. Step-03: Add salt, flour, nigella seeds, curd/yogurt, butter, and yeast to form a well-blended mixture. Step-04: Knead well until it forms a soft dough, coat it with little oil and cover with a damp cloth. Step-05: Then keep the dough aside in warm area till the dough is doubled in size. Step-06: Divide the kneaded dough into around 8 equal portions and flatten them a little with the help of your palms. Step-07: Put a small portion of the paneer stuffing in the center and close the edges and roll into a pear shape. Step-08: Preheat oven to 450°F and bake all the Naans one by one for 10 minutes and brush with butter before serving. Your Stuffed Naan is ready! Enjoy hot stuffed Naan with any vegetable or meat preparations.

Indian Flatbread - Tandoori Roti

Ingredients for Tandoori Roti: Wheat flour (Atta) - 2 cup. 27/30

White flour (Maida) - 1/2 cup. Baking powder - 2 teaspoons. Curd/Yogurt - 1/2 cup. Milk (Doodh) - 1/2 cup. Butter/Ghee - 2 tablespoon. Salt to taste. Preparation Method for Tandoori Roti: Step-01: Sieve wheat flour, white flour, and baking powder together. Step-02: Add salt, curd/yogurt, milk and mix well and then water a little at a time. Step-03: Knead the dough until it turns soft, smooth, and elastic. Step-04: Cover and keep aside for an hour. Step-05: Divide into large balls of equal portions. Step-06: Apply some flour and roll into thick round shapes. Step-07: Place on a greased baking tray and cook for 5 to 6 minutes in a preheated oven at 190°C. Step-08: Before serving apply Ghee/butter on both sides of the roti. Your Tandoori Roti is ready! Enjoy Tandoori Roti hot with any vegetable curry or any meat preparations.

Indian Flatbread - Theplaas

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Ingredients for Theplaas: Wheat flour (Atta) - 1 cup. Gram flour (Besan) - 1/4 cup. Fenugreek leaves - 1/2 cup chopped. Red chili powder - 1/2 teaspoon. Turmeric powder (Haldi) - 1/4 teaspoon. Asafoetida (Hing) - 1/6 teaspoon. Cumin seeds (Jeera) - 1/2 teaspoon. Sesame seeds (Til) - 1/2 teaspoon. Oil - 2 teaspoons. Oil for shallow frying. Salt to taste. Preparation Method for Theplaas: Step-01: Mix all ingredients except oil. Step-02: Use a little water and knead a soft dough. Step-03: Divide dough into 8 balls, roll each into a 5 inch round. Step-04: Heat tawa (griddle), roast and drizzle oil, to shallow fry. Step-05: Repeat for the other side and repeat for remaining dough. 29/30

Your Theplaas is ready! Enjoy hot Theplaas with Chunda or other pickles or curds. Be a part of our healthy eating family at viaindiankitchen.com and you are most welcome to share your recipes and healthy cooking tips & tricks at [email protected].

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