Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Most flat breads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter.
In Maharashtra and Karnataka breads are also made from grains like jowar (Sorghum bicolor), ragi, a finger millet (scientific name: Eleuisine Coracana) and bajra or pearl millet, and is called "rotla" in Gujarat and "bhakri" in Maharashtra.
In southern India and the West Coast, most flat breads are basically crêpes made from peeled and split black lentils (urad dal) and rice. Popular varieties include dosa, Appam, uttapam and rice rotis and ragi rotis.
Most Indian breads make use of the yeast spores in the atmosphere for fermentation.
In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads, such as roti, kulcha and chapati, are baked on tava, a griddle made from cast iron, steel or aluminum. Others such as puri and bhatura are deep-fried. The dough for these breads is usually made with less water in order to reduce oil soaked up when frying.
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