by Admin | Nov 1, 2025 | Bread
This recipe uses buttermilk for a soft, pliable dough. The exact amount of buttermilk may vary based on your flour’s absorbency; add just enough to form a stiff dough. For a variation in flavor and appearance, you can substitute the cumin with black poppy seeds....
by Admin | Oct 30, 2025 | Bread
A classic Vedic bread, this recipe creates a firm dough that puffs into a steam-filled balloon when fried. • Preparation time: 15 minutes • Dough resting time: 0.5 to 3 hours • Cooking time: 30 minutes • Yield: 16 standard pooris (5-inch) or 8 giant pooris (10-inch)...
by Admin | Oct 29, 2025 | Bread
This paratha features a rich, nutty flavor from slowly toasted chickpea flour (besan). Blended with unbleached flour, garam masala, and ghee, the dough becomes a unique half-pastry, half-bread. While it requires extra time for resting and chilling, it’s perfect...
by Admin | Oct 27, 2025 | Bread
This recipe produces one of the flakiest, richest parathas in existence. The dough is first shortened with ghee, then brushed with a rich butter paste during shaping, and finally shallow-fried rather than griddle-fried. The result is a Vedic counterpart to Western...
by Admin | Oct 26, 2025 | Bread
A specialty of Punjab, India, this flavorful flatbread (paratha) is made with a delicious blend of sweet corn flour (makai) and whole wheat flour, spiced with ajwain seeds and fresh green chilies. The wheat flour provides the necessary gluten to make the corn-based...
