A Sampling of North Indian Breads

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A Sampling of North Indian Breads

Authors: Monica Bhide and Chef Sudhir Seth

Introduction

These breads are the taste of home for me -- wholesome breads prepared with simple

ingredients and simple cooking methods. There are many different types of breads in North

India. They can be prepared in the tandoor (clay oven, as is done in many restaurants), dryroasted, cooked on a griddle, or deep-fried. They can be prepared plain, or stuffed with

savory or sweet filling, or just topped with mouthwatering garnishes.

In the recipes below we are merely attempting to scratch the surface, presenting you with a

glimpse of these magnificent breads.

North Indian breads are prepared with various kinds of flours. The ones listed here use awhole-wheat flour known as atta and all-purpose flour. The dough is prepared in most cases

without the use of yeast. (We have shown a special sweet bread here, called Sheermal, that

is prepared using yeast.) Also, the tandoori breads are generally rolled out by hand not witha rolling pin. But in the recipes below, for ease of use for the home cook, we have used a

rolling pin. As you will also see then, no special equipment is needed. We have prepared

the breads in a traditional oven and in a non-stick skillet. (We have included some picturestowards the end of the lesson of a roti being prepared in a commercial tandoor.)

A few tips: Knead the dough well, adding only enough water or other specified liquid to make the

dough the right consistency.

A must for preparing these breads is to let the dough rest as indicated. This will ensure

that the dough softens and moistens, making it more pliable and easier to stretch To prepare simple ghee (clarified butter) see below but for a in-depth discussion check out

this wonderful thread in the India forum. (See the last few suggestions on preparing it by

melting butter.) You can also purchase ghee or clarified butter at your local Indian grocer or from www.

Namaste.com.

Clarified Butter (Ghee)

Yields: About cup

lb unsalted butter

Heat a heavy pan over low heat. Add the butter, allowing it to melt. Once the butter has

melted, increase the heat, bringing the butter to a simmer. The butter will start to foam.Reduce the heat and simmer for about 15 minutes. Watch carefully as it may burn. The

milk solids will start to settle at the bottom, and the liquid butter will float to the surface.

When the liquid butter becomes amber in color, remove it from from the heat. Cool to roomtemperature.

Strain the amber liquid into a jar and discard the milk solids.
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Cover and store, refrigerated, for up to 6 months.

Plain Naan Dough

Naans are traditional Indian breads prepared in clay ovens or tandoors. They are

commonplace on most Indian menus. We have tried here to present a simple dough forNaans and then two of the more unusual preparations for it: the Peshawari Naan and the

Onion Kulcha. .

cup milk

1 teaspoon sugar

1 cup warm water 1 tablespoon yogurt

1 egg

4 cups of all-purpose flour (labelled "maida" in Indian grocery store)

1 teaspoon salt 1 teaspoon baking powder

1 tablespoon vegetable oil (for baking tray) 2 tablespoons clarified butter or ghee

In a bowl whisk together the milk, sugar, water, yogurt and egg.Place the flour, salt and baking powder in a large shallow bowl. Mix well.

Pour the liquid onto the flour and begin to knead. Continue kneading until you have a soft

dough. If you need more liquid, add a few tablespoons of warm water. Knead for at least 10minutes, or until you have a soft dough that is not sticky.

Oil the dough.

Cover the dough with a damp cloth and place in a warm place for 1 - 2 hours, or until the

dough has doubled in volume.

Directions for plain naan:

Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside.Lightly dust the rolling surface and rolling pin with flour.

Knead the dough again on the floured surface for about 5 minutes. Divide it into 8 equal

pieces and cover with a damp towel or plastic wrap.Roll each piece into a ball and flatten it with your hands. Using a rolling pin, roll it out into

an oval shape (about 8 inches). Using your hands, pull at both ends of the oval to stretch it a

little. Continue until you have made 8 naans.

Brush each oval with clarified butter.


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Place the naans on the baking sheet bake for 5 minutes. Turn on the broiler and broil for an

additional 3 minutes or until golden brown.

Peshawari Naan

In this delightfully sinful recipe, the naan dough is stuffed with dried nuts and raisins andbaked. Serve this warm right out of the oven for the best taste.

1 recipe prepared plain naan dough

For the stuffing:

1 tablespoon cashews (crushed) 1 tablespoon almonds (crushed)

1+1 tablespoons pistachios (crushed)

1 tablespoon raisins 1 teaspoon cilantro leaves, minced

1 teaspoon sugar

1 tablespoon Milk Mawa Powder (Dried whole milk powder)


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1 teaspoon fennel seeds, ground 3 tablespoons melted butter or clarified butter

Prepare the Naan dough.


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While the dough is resting, prepare the filling.

Set aside 1 tablespoon of pistachios and the raisins. In a mixing bowl combine all the other

filling ingredients. Add a few tablespoons of water to bind them together to form a lumpy

consistency.

Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface withflour.

Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside.

Lightly oil or flour your hands.Take one portion of the dough and roll into a ball between the palms of your hands. Flatten

the ball. Place it on the floured surface. Use a rolling pin to roll it out into a circle about 5 -

6 inches in diameter.Add a tablespoon of the filling to the center. Bring the sides together and pinch them to seal

and form a ball. Flatten lightly. Dust very lightly with flour.


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Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.

Garnish with the reserved pistachios and raisins.


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Continue until you have made 8 naans.

Brush each naan with clarified butter. Place the naans on the baking sheet and bake for 5minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown.

Serve hot.


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Onion Kulcha

We present this recipe by popular demand. Here the naan is stuffed with a spiced onion mix

and baked to perfection.

1 recipe prepared plain naan dough

For the stuffing: 2 small red onions, finely chopped

1 tablespoon minced cilantro

1 tablespoon Chaat Masala (www.namaste.com) 1 teaspoon red chili powder

Salt to taste

3 tablespoons melted butter or clarified butter 2 teaspoons cilantro, minced for garnish

small boiled potato, grated (optional)

Prepare the naan dough.
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While the dough is resting, prepare the filling.

First, using the palms of your hands, squeeze out all the water from the chopped onions. If


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the onions still appear to be watery, add a small boiled grated potato to your filling. This

will prevent the filling from spilling out of the kulcha.In a mixing bowl combine all the filling to form a lumpy consistency.

Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface withflour.

Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside.

Lightly oil or flour your hands.

Take one portion of the dough and roll into a ball between the palms of your hands. Flattenthe ball. Place it on the floured surface. Use a rolling pin to roll it out into a circle about 5 -

6 inches in diameter.


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Add a tablespoon of the filling to the center. Bring the sides together and pinch them to sealand form a ball. Flatten lightly. Dust very lightly with flour.


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Dip your fingers in water and moisten the surface of the kulcha very lightly. Sprinkle with a

few minced cilantro leaves. Continue until you have made 8 kulchas.


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Place the kulchas on the baking sheet and bake for 5 minutes. Turn on the broiler and broil

for an additional 3 minutes or until golden brown.

Serve hot.


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Ande Ka Paratha

This is a unique addition to your recipe collection. A mild and flaky bread, it is a small

kids favorite at our home.

Makes 8 parathas

2 cups Indian atta flour (whole-wheat flour) 1 teaspoons table salt

2+2 tablespoons melted butter or clarified butter

Water as needed 8 eggs

In a bowl combine the flour, salt and two tablespoons of clarified butter. Slowly begin toadd the water, kneading the flour as you go. Make a dough, kneading for at least 10

minutes. The final dough should be soft and pliable. It should not be sticky or else it will

not roll out well.


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Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.


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Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with

flour.

Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of

your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin toroll it out into a circle about 5 - 6 inches in diameter.

Now fold the dough over itself.


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Take the folded dough and roll it around itself into a spiral.


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Tuck the end under.


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Do this for all eight dough balls. (This folding and rolling will make the paratha veryflaky.)

Now flatten the spiral and roll again on a lightly floured surface until about 5 - 6 inches in

diameter.


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Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook forabout 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly

with butter and remove from heat. Put the paratha aside on a warm plate.


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Grease the same griddle a bit and break an egg on it. Cook the egg sunny side up. Place thecooked side of the paratha on the egg. Press down gently to break the yolk. Let it cook for a

minute. Brush the top of the paratha with butter, flip carefully and cook for another minute

or two until the paratha is no longer raw.


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Remove the paratha from the griddle and place on a serving platter. Cover with a paper

towel. Continue until all the parathas are cooked.

Serve hot.

Indian Bread Stuffed With Spicy Potatoes (Aloo Ka Paratha)


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This filled paratha is a very popular North Indian bread, served traditionally withhomemade white butter and Indian pickles of your choice.

2 cups Indian atta flour (whole-wheat flour)

4 tablespoons semolina 1 teaspoons table salt

2 tablespoons melted clarified butter or butter

Water as needed 3 medium potatoes, peeled

2 Serrano green chilies, seeded and finely minced

1 tablespoon cilantro, minced 1 1-inch piece fresh ginger root, grated

1 teaspoon Chaat Masala

4 tablespoons melted clarified butter or butter

A few tablespoons flour for dusting

In a bowl combine the wheat flour, semolina flour, salt and two tablespoons of clarified

butter. Slowly begin to add the water, kneading the flour as you go. Make a dough,kneading for at least 10 minutes. The final dough should be soft and pliable. It should not

be sticky, or else it will not roll out well.

Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.While the dough is resting, prepare the filling.

Boil the potatoes in enough water to cover for about 15 minutes. Drain.


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Put the potatoes in a bowl and mash them well with a fork. Add the green chilies, cilantro,ginger root, and chaat masala and mix well. Set this filling aside to cool.

Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with

flour.

Lightly oil or flour your hands. Take one portion and roll into a ball between the palms ofyour hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to

roll it out into a circle about 5 - 6 inches in diameter.

Lightly brush the surface with the clarified butter. Add a tablespoon of the potato filling to

the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly.

Dust very lightly with flour.


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Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook forabout 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly


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with butter and flip over. Cook for 2 minutes.

Remove the paratha from the griddle and place on a serving platter. Cover with a paper

towel. Continue until all the parathas are cooked.


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Sheermal

A sweet bread, it is one of the few Indian breads that uses yeast. Keep the dough in a warm

place to ensure that it rises. You can increase the amount of sugar if you like a sweetertaste.

1 packet dry yeast

1 teaspoon sugar cup water

1 cups all-purpose flour

teaspoon salt 2 tablespoons sugar

2 eggs (separate 1 egg and set the yolk aside) beat the whole egg and the white together

2 tablespoons melted clarified butter or butter Extra flour for dusting

Pitted cherries/raisins for garnish

Mix yeast with the sugar and 1/4 cup water. Set aside until frothy, about 5 - 10 minutes.Combine the flour, salt and sugar. Add the clarified butter, egg and yeast mixture. Knead

until a smooth dough is formed. (You may need more warm water.) Set aside to rise until

the dough doubles in size.Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside.

Lightly dust the rolling surface and rolling pin with flour.

Knead the dough again on the floured surface for about 5 minutes. Divide it into 6 equalpieces and cover with a damp towel or plastic wrap.

Roll each piece into a ball and flatten it with your hands. Using a rolling pin, roll it out into


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a disc. Continue until you have made 6 discs.

Beat the reserved egg yolk and brush a little on each sheermal. Place a few cherries on thesheermal for garnish. Place the discs on the baking sheet and bake for 5 minutes.

Turn on the broiler and broil for an additional 3 minutes, or until golden brown.


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Tandoori Roti

We wanted to show how the tandoor is used to prepare breads. These pictures are of aspecial roti or bread, called Tandoori Roti, being prepared in the hot tandoor or clay oven.

The basic recipe entails preparing a dough of whole-wheat flour. (See the paratha doughprepared earlier.) The flattened rolled out discs are then cooked in the tandoor until the dark

spots begin appearing on the surface of the bread.


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Post your questions here -->> Q&A
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A Sampling of North Indian Breads

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