Breads

Naan

Naan is a flatbread made from mixed flour, salt, yeast culture and plain yougurt ( to make smooth, elastic dough ).After kneading, dough is set aside for a few hours to rise. Once its risen, dough is divided into balls, which are flattened and then cooked in tandoor oven.


Paratha

Paratha is an indian unleavened flatbread which is made from  flour, ghee or cooking oil and salt mixed together to make dough. It has layers and usually has different kind of stuffing ( veg and non-veg ) inside it. Its cooked on the pan (tawa( with adding oil on both sides and fried until golden brown. Its best served with pickles, plain yogurt or curries.

Puri

Puri is an unleavened Indian bread made from atta ( flour ) mixed with salt and water and then deep fried in the oil until golden brown color. Its usually server with sabji, chana  masala, halwa or dals.

Roti

Roti is an Indian unleavened bread made from atta ( flour ) mixed with water and cooked on the pan ( tawa ). Its usually served with any Indian food.


Cabbage Paratha

• Cabbage 1/4 th of medium one
• Wheat Flour 1 1/2 Cups
• 2 Green Chiles
• Ginger 1/2 inch Piece
• Cilantro few Sprigs
• Cumin Seeds 1/4 tsp
• Salt to taste
• Oil as required

Remove the outer leave of the cabbage and grate them or use a food processor to grate it. Use a grinder to grind chilies into coarse paste. Peel and mince the ginger and finely chop the cilantro. Heat quarter teaspoon of oil in pan and add cumin seeds, ginger, and green chilies on it. Add the grated cabbage when the cumin seeds start to change its color. Cook it covered for about 2 minutes and fry it uncovered till the cabbage is soft with no moisture. Add in salt to preference and stir in the cilantro. Remove it from heat.

Knead wheat flour into somewhat tight dough with few pinches of salt and enough fresh water. Keep the dough covered with wet kitchen towel for about 30 minutes. Take small portions of the dough and press it so that it forms like a small disc. Put about 2 tablespoons of the cooked cabbage mixture in the disc shaped dough. Cover all the edges of the dough with the cabbage inside to form a ball. Knead each dough balls into around 7 inch diameter disc with the help of a rolling pin. Heat a fat griddle on medium heat and brush half teaspoon of oil all over the griddle. Place the paratha on the griddle and let it turn golden brown. Turn the paratha around and add quarter teaspoon of oil and let it cook for sometime. Remove the cabbage paratha when both sides are cooked properly. Repeat the steps above for the remaining rolled over parathas.

Notes: If the paratha is uncooked, put the paratha back in the griddle and cook it on low heat. If the cabbage stuffing tends to fall out while rolling the dough, cover it with a thin patch of wheat dough.