• S.No.
    		•
  • Name of flat bread
    		•
  • Description
    		•
  • References
    		•
  • 1
    		•
  • Chapati
    		•
  • Chapati is unleavened flatbread and is staple food of North Indian prepared normally from whole wheat flour or maida. The sheeted Chapaties are bakes over hot iron plate (Tawa) which is per-heated to about 200˚C. Baking is done on one side to partial cooking which is completed with the other side. The usual bake time is about 1.5 min.
    		•
  • -
  • 2
    		•
  • Dosai
    		•
  • Dosai is prepared from a fermented batter of rice and pulse. The ingredients are ground finely and fermented for 12 - 18 h and baked to a thin dosai on a hot pan. The thickness depends upon the consistency of batter in which wheat, sorghum, black gram, green gram, bengal gram, maize and millet flour are often used along with basic rice flour. The dosai is crisp tasty and has characteristic flavor.
    		•
  • 3
    		•
  • Girda
    		•
  • The Girda is the single layered flat bread based on flour, sour starter, baking soda, salt and water. All the ingredients are mixed to form dough, fermented, moulded and baked in tandoor. The Girda is brown in color due to its polishing the surface with skimmed milk paste. The lines are also made on the upper side of Girda with the finger tips usually 7 - 9 in number.
  • 4
    		•
  • Lavash
    		•
  • Lavash is popular flatbread and is prepared from flour, water, yeast and sour starter. Typical Lavash is 60 - 70 cm long, 30 - 40 cm diameter and 2 - 3 mm thick. The fixed dough is fermented for 1 - 3 hr The flattened dough is then baked in tandoor on its walls for about 1.5 min.
    		•
  • 5
    		•
  • Naan
    		•
  • Naan recipe contains flour, yeast, sugar, salt, yoghurt and fat. The ingredients after mixing are allowed to ferment at normal temperature while covered with a wet cloth to avoid drying up of the dough. The fermented dough is then sheeted manually into long, thin flat pieces and baked in a tandoor for 2 min. at about 315˚C. The Naans are very soft when hot but after cooling they become leathery and difficult to chew.
    		•
  • 6
    		•
  • Parotha
    		•
  • Parotha is a breakfast food item prepared in most of the Indian homes. It is normally prepared from whole wheat flour with 2.5% salt, 65% water and 40% shortening. After mixing, the dough is sheeted on the board with rolling pin and shaped round, square or triangular. The sheeted dough (round) is smeared with fat and folded several times and again flattened. The baking is done on preheated hot iron plate (Tawa) on both sides of bread.
  • 7
    		•
  • Puri
    		•
  • Slightly hard doughs are made for Puri which contains flour/whole wheat flour and fat. The flattened doughs are lowered gently into pre-heated oil and after few seconds it is pressed with the help of a slotted spatula to achieve full puffing. During frying the sides may be changed for proper cooking and the final colour varies from golden brown to brown depending upon the extraction rate.
  • 8
    		•
  • Tandoori Roti
    		•
  • Tandoori Roti is favourite flatbread of dhabas, consumed hot and generally heavier than homemade Chapaties. The dough is made similar to Chapati dough but baked on the sides of a heated tandoor which is placed on the ground. The sheeted dough is pasted over the walls with a cloth pad and baked.
    		•