BREADS

Introduction
Bread is prepared and eaten in one way or the other. If one sits down and tries to list the types and names of breads that are made it would be quite interesting to see the variety. Wheat is the base .In fact, wheat is though to have made man a home maker .Wheat Has bean excavated in the Indus valley .an Egyptian bakery has been found that dates back to about the same time as the Harrappan civilization .ground wheat was used for bread then as it is now, the only difference being that the grinding mill has been developed so much technically that ground flour is now available in large quantities, enabling everyone to develop and cook bread in its own style. The tandoor was used to bake whole wheat bread. Tandoori roti has been known for the last 5000 years in India .all baked breads are not Indian .on the other hand ,fried breads like the puris ,paranthas ,bathuras are Indian .we have ,unfortunately lost the touch of making other non fried breads such as Methi ka phulka ,besan ki roti ,bajre ki roti ,makai ki roti, bajre ki roti.

Terminology associated with Bread-making:-

Content (Gluten)

This is natural substance present in the flour that has bonding effect .Kneading catalyses the action of this plant protein, and this in turn makes the dough together.

Sieve

Passing through a fine wire mash to remove impurities of flour, it also helps in enclosing air and mixing ingredients evenly.

Knead

It is the most important process for making breads. It involves the rocking motion of both hands; the dough is first pushed with the palm of the hand and then folded over with the figures. This process gives air to the dough and makes it lighters .Kneading helps distribute yeast in the yeasted dough .It activates the gluten in wheat flour. A well kneaded dough should be non sticky, when kneading one should take special care not to pour all the water at once on the flour. This will make the dough lumpy and uneven. By sprinkling little at a time and kneading simultaneously, one can bind the flour and water well.

Leavening Agents

Those substances that help the dough to rice there by Trapping air .usually yeast, baking soda, baking powder are used .for many Indian breads, yoghurt is used to ferment the dough.

 Khameer

Soured dough used for leavening other breads.

Flour

This is the dry flour used while flattering the dough before putting it in the tandoor. It prevents the wet dough from sticking to the hands. A separated quantity should be kept aside before starting to make any bread.

Finishing

Applying ghee or butter on the bread, usually after bread is baked while it is still hot.

All Time Favorite

1. Tandoori Roti: The common unleavened wheat flour bread, consumed by millions north Indians at every meal. Atta (wheat flour) Salt Atta Water 550gms to dust 350ml

Method: 1. Sieve atta with salt in to parantha. 2. Make a bay in the centre, pour water (350ml) in it and start mixing gradually. When fully mixed, knead to make soft dough, cover with a moist cloth and keep aside for 30 min. 3. Divide in to 8 equal portions, dust with atta cover and keep aside for 5 min. 4. Flatten each ball between the palms to make a round disc, place the roti on a gaddi, stick inside a moderately hot tandoor and bake for 2 min . 5. Serve as soon as it is removed from the tandoor. Note: Same dough can also be used for making tawa roti on griddle. 2. Tandoori parantha: Making this layered and flaky parantha is a great art .The more layers it has ,the better it is and the greater is the master chef .any number of garnishes can be used on it, sesame, poppy, nigella, chopped mint or coriander leaves or red chillies. This can be sprinkled on and lightly pressed in to flattened dough on the side which does not stick to the tandoor. Atta Water Salt 500 gms 225 ml 2 gm

Ghee Atta Method

120 ml to dust

1. Sieve the flour. Mix in half the ghee and salt .sprinkle water and knead
well to a non-stick-dough. Set aside for 1 hour. 2. Knead again and make 6-8 equal balls .roll out to approximately 8diameteror more(as much as possible without tearing) 3. Lightly spread melted ghee and sprinkle some flour on top then give a fan fold and coil it in to a shape of a ball. 4. Rest it for ten minute covered with a moist cloth . 5. Flatten the coiled dough .place it on a cushion and stick it inside the tandoor. When brown and flaky, remove, spread ghee, crush it a bit and serve immediately.

3. Khameer ki Roti:
This leavened bread is really an acquired taste. There are a number of ways to make the dough khameera. The first and simplest is to leave the ordinary dough in a warm place for 12 hours. Another method is to knead the dough with yoghurt water. Finally to make it easier any leavening agent such as baking powder can be added. Atta 500 gms Yoghurt whey 120 gms Water 120ml Carom Seeds 2 gms Red chilli powder 5 gms Salt 2 gms Method

1. Sieve the flour. Mix in the carom, red chilli powder and salt. Sprinkle
yoghurt whey and water; knead well to non sticky dough, set aside in a warm place for three hours. 2. Knead again and make 8-10 equal balls. Flatten with your hand to approximately 8diameter. 3. Place on a cushion and moisten the side facing up, stick it on the walls of a hot tandoor. When the roti is brown and crisp, take it out, smoother with ghee and serve hot.

4.

Naan: Flour Salt Soda Egg 500gms 5 gms 1 no

Sugar Yoghurt Milk Oil Atta Kalonji Melon seeds Butter Method

25 gms 50 ml 25 ml to dust 3 gms 5 gms 30 gm

Sieve flour with salt, sodabi-carb and baking powder in a parantha. 2. Break the egg in a bowl, add sugar, yoghurt and milk, and whisk it. 3. Make a bay in the sieved flour pour water (approximately 200 ml) and start mixing gradually. 4. When fully mixed, knead to make soft but smooth dough cover it with a moist cloth and keep aside for 10 minute. 5. Then add oil, knead and punch the dough, cover with a moist cloth and keep aside for 2 hours to allow the dough to rise. 6. Divide it in to six equal portions, make balls and place on a lightly floured surface. 7. Sprinkle kalonji and melon seeds, flatten the balls slightly to make pedas .cover and keep aside for 5 minutes. Flatten each pedas between your palms to make a round disk and then stretch on one side to give a tear drop shape. 8. Place the naan on a gaddi and stick inside a moderately hot tandoor (375f) and bake for 3 minute. 9. Apply butter on the naan and serve it hot.

1.

5.

Khameer Naan Flour Desi Ghee Milk Yeast Sugar Salt Flour 750 gms 50 gms 550 ml 10 gms 30 gms 15 gms to dust

The topping
Melon Kalonji Seeds 15 gms 15 gms

BREADS NAME
Besan ki roti Shahi Roti Bermi roti Piaz Ki roti Ceylonese Roti Khakhra Phefre Malwi Roti Bathuway ki roti Chawal ki roti Bhakri Taktaki Rottee Roomali roti Yehudi Bati Dosai Uttapam Appam Puran poli Lunchi Kulcha Pakwan Kathi ki roti Wargi parantha Tikkar Malai Parantha Coorgi roti Thepla Palak Puri Aate ke poori Bermi puri Koki Dhodha Dhoki Idli Cheela Missie roti

ORIGIN
North India ,Punjab North India ,U.P Rajasthan ,U.P North India ,U.P Madras Gujrat Rajasthan Madhya Pradesh Bihar Central India Gujrat Kashmir GUjrat Punjab Bombay Rajasthan South Indian South Indian South Indian Maharashtra Benagal Punjab Sind Calcutta Hyderabad Malwa Punjab Coorg Gujrat Indore Maharashtra Rajasthan (U.P) Sind Sind Gujrat South India Punjab Punjab

COOKING METHOD
Griddle Griddle Griddle Griddle Griddle Griddle Oven Griddle Griddle Griddle Griddle Griddle Griddle Griddle Griddle Griddle Hot plate Griddle Griddle Griddle Kadhai(Deep fried) Tandoor Kadhai(Deep fried) Griddle Tandoor Griddle Griddle Griddle Griddle Kadhai(Deep fried) Griddle Kadhai Griddle Griddle Steamed Griddle Tandoor/griddle