John Myers
Introduction: Indian Flatbread in a Nutshell
Indian flatbreads are an integral part of the Indian cuisine, and they have been around for centuries. Flatbreads are a staple food in India and are consumed with a wide variety of dishes, including curries, chutneys, and grilled meats. Traditional Indian flatbreads come in all shapes and sizes, ranging from thin and crispy to thick and fluffy. They are made using a variety of flours, including wheat, rice, and chickpea, and are seasoned with an array of spices and herbs.
In this guide, we will take a closer look at the art of Indian flatbread-making, its history, different types, ingredients, equipment, techniques, and recipes. You will learn everything you need to know about making the perfect Indian flatbread at home, and how to pair it with different dishes to create a delicious and nutritious meal.
History of Indian Flatbread: From Ancient Roots to Modern Varieties
Indian flatbreads have a long and rich history that dates back to ancient times. The earliest recorded evidence of flatbreads in India can be traced back to the Indus Valley Civilization, which existed between 2600 BCE and 1900 BCE. The people of this civilization made flatbreads using wheat and barley flour, and they served them with lentil soup.
Over the centuries, Indian flatbreads evolved as different regions added their own unique ingredients and twists to the basic recipe. For example, in the North, flatbreads like naan and paratha are popular, while in the South, dosa and appam are more common. Today, Indian flatbreads have become increasingly popular around the world, and many restaurants and home cooks have put their own spin on traditional recipes.
