by Admin | Nov 9, 2025 | Bread
This savory, golden bread (also called khaman dhokla) is a Gujarati specialty made from a fermented yogurt and chickpea flour batter. It’s steamed, not baked, giving it a soft, shiny top. Dhokla is served warm or at room temperature, garnished with fresh...
by Admin | Nov 8, 2025 | Bread
These wafers are crafted from plain or seasoned doughs based on dal (lentils). Preparing them from scratch is time-consuming, so they are most commonly purchased pre-shaped and sun-dried. There are two main regional varieties: Paparh (North India): These are larger,...
by Admin | Nov 7, 2025 | Bread
A time-honored meal from the Indian state of Rajasthan, baati are simple, rustic bread balls traditionally baked in the fading embers of a fire. They can be made light and fluffy or satisfyingly dense, and are a classic accompaniment to dal (lentil soup). Preparation...
by Admin | Nov 6, 2025 | Bread
A Note from the Chef: This delicious poori can also be made by substituting cooked yams, winter squash, or pumpkin for the sweet potato. The flatbreads should hint of heat and spices. Note that 0.25 tsp (1 ml) of cayenne will yield noticeable heat, while the same...
by Admin | Nov 5, 2025 | Bread
This bread’s flavor is faintly reminiscent of banana tea bread, making it appealing for a Sunday brunch. Cardamom, coriander, nutmeg, and lemon zest combine with mashed bananas and flour for a fragrant, slightly sweet flatbread. Variations: You can substitute...
