Bread

Foolproof makki ke parathe earn the name: corn flour dough gets a sturdy partner in whole wheat, so you can actually roll it. Slivered green chilies, ajwain, and a little jaggery give it real personality. Step into the heart of a Punjabi winter kitchen with this...

Meetha paratha - sweet stuffed flatbread - seals shredded jaggery inside a thin wheat wrapper and fries it until the sugar melts into molten syrup. It is dessert and bread in one, and children treat it accordingly. A Sweet, Flaky Treat for a Festive Morning! Imagine...

Mooli paratha - radish-stuffed Indian flatbread - is a North Indian winter ritual: peppery shredded radish, wrung fiercely dry, mixed with toasted ajwain and green chili, then tucked into soft atta dough. There's nothing quite like the aroma of a freshly made paratha...

Matar paratha - spiced pea-stuffed Indian flatbread - folds a coarse mash of green peas, ginger, green chili, and asafetida into a soft whole-wheat wrapper. Come spring, when the peas are sweet, make a double batch. There's something incredibly comforting about...

Gobi paratha - cauliflower-stuffed Indian flatbread - takes a raw-looking head of cauliflower and turns it into the most requested breakfast in the house. Ginger and garam masala do the heavy lifting in the filling. There's pure magic in the sizzle of a Gobi Paratha...

Aloo paratha - potato-stuffed Indian flatbread - is the Sunday breakfast of North Indian homes: warm spiced mashed potatoes sealed inside soft atta dough and griddled until blistered. A knob of butter on top is not optional in spirit. There are few things more...

Shatteringly crisp and flaky paratha is all technique - a soft dough brushed with ghee, folded and rolled into layers, then shallow-fried until each layer crackles. Do the folding properly once, and you will never settle for ordinary flatbread again. There's nothing...

Pillowy-soft besan thepla is Gujarati travel food at its best - chickpea flour and whole wheat kneaded with yogurt, spices, and fresh herbs into flatbreads that stay soft for days. Step into the heart of Gujarati cuisine with one of its most cherished creations: Besan...

Soft and chewy overnight fermented roti earns its texture the slow way - yogurt in the dough, left to ferment all night, then griddled into flatbreads with a mild sourdough tang. Tired of dry, stiff flatbread? Get ready to fall in love with the softest, chewiest roti...

Makki ki roti, village-style, uses masa harina instead of the usual cornmeal - a shortcut that gives this flatbread a toasty corn flavor and a dough that is genuinely easy to work. Transport your kitchen to the heart of a rustic Indian village with this incredible...

Soft and sweet makki di roti made with fresh corn is a short-season treat - the pulp and juice of a whole ear kneaded right into yellow cornmeal dough, with a pinch of sugar and cayenne playing off the sweetness. Transport yourself to the vibrant fields of Punjab with...

Papaya phulkas sneak ripe fruit into dinner - fresh papaya puree kneaded directly into the atta, no water bath, no fuss. The breads come out golden, faintly sweet, and soft enough to fold. Tired of the same old roti? Let's add a splash of sunshine to your plate!...