The ultimate comfort food, these traditional Indian flatbread recipes topped with a dollop of butter make a perfect meal.
Healthy and nutritious, this classic tastes the tops with just sliced onions and chillies. After all, simple is beautiful!
Preparation time: 10 minutes
Cooking time: a few minutes
Makes: 12 thin parathas
¼ tsp salt
1 tsp oil
1 cup whole wheat flour
Whole wheat (for rolling)
Fresh curd, to serve
- Combine all the ingredients with enough water to knead into a soft dough.
- Divide this dough into 12 portions and roll out each portion into thin 6” rounds.
- Cook on the griddle on both the sides using butter until brown spots begin to appear on the surface. Serve hot with curd.
Dish out delicious Naans with a tandoor. Your pressure cooker makes a great substitute. Ensure that the dough is soft and is covered with a wet cloth for sufficient time for some mouth-watering, fluffy naan that will vanish from your dining table.
Preparation time: 30 minutes
Cooking time: 10 minutes
Makes: 20 Naans
1 ½ tbsp ghee or butter or margarine
2 tbsp fresh curd
2 tsp fresh or dry yeast
1 ½ tsp sugar
3 cups plain flour + extra for rolling
1 tsp salt
Butter, to serve
- Sieve the flour well. Keep aside.
- Mix the yeast and sugar in a cup of warm water and stir until the yeast dissolves. Cover and wait for 5-7 minutes until the mixture is full of froth.
- Add this mixture along with salt, ghee and curd to the flour. Make a soft dough by adding a little warm water.
- Knead the dough for at least 6-7 minutes and keep it under a wet cloth for 30 minutes.
- Knead again for a minute.
- Divide the dough into 20 small balls and roll into oblong shape or any other shape of your choice using plain flour.
- Lightly grease a pressure cooker with oil. Remove the lid from the pressure cooker and heat the cooker upside down.
- Take each Naan, apply a little water on one side and stick the wet side around the inside of pressure cooker.
- Cook the Naans until brown spots appear on the surface. You can apply 3-4 Naans at a time inside the walls of a pressure cooker.
- Remove and apply butter. Serve hot.
A delicacy from Gujarat that’s a versatile paratha made with masalas, curd and whole wheat forming the base dough. Throw in chopped fenugreek or grated doodhi to make different varieties of Theplas. Tastes amazing with a serving of sweet Gujarati pickle by the side.
Preparation time: 5 minutes
Cooking time: 25-30 minutes
Makes: 12 theplas
Salt, to taste
2 tbsp oil
1 tbsp coriander powder
1 ½ tsp chilli powder
½ tsp turmeric powder
1 cup fresh curd
2 cups whole wheat flour + extra for rolling
Oil for cooking
Sweet pickle, to serve
- Mix all the required ingredients together and knead into a soft dough using water only if required.
- Knead the dough until smooth before dividing into 12 equal portions.
- Roll out each portion into 5” diameter rounds using whole wheat flour for dusting.
- Cook each round on both sides on a griddle, smearing a little oil on both sides until brown spots appear on the surface. Serve hot with sweet pickle.
Tip: Left-ver rice can also be added to the dough in which case, the seasoning needs to be adjusted to taste.
Add ½ cup chopped fenugreek (methi) leaves at steep 1 and proceed as per the recipe. Adjust the seasoning to taste.
Add ¾ cup grated white pumpkin (lauki) at step 1 and proceed as per the recipe. Adjust the seasoning to taste.
Nothing can cheer you up more than a nicely puffed phulka, fresh off the stove. Mix up some dough, flatten it, puff up the phulkas directly on the flame using tongs. Serve hot with ghee or butter and a nice steamy curry.
Preparation time: 10 minutes
Cooking time: 15 minutes
Makes: 6 phulkas
1 tsp oil
1 cup whole wheat flour + extra for rolling
½ tsp salt
Ghee, for serving
- Combine the salt and flour and knead into a soft smooth dough using enough water.
- Add the oil before kneading again till it’s smooth.
- Cover and set aside for 12-15 minutes.
- Divide this dough into 6 equal parts.
- Roll out each one into 6” diameter circles using wheat flour for rolling.
- Dust of all the excess dry flour before placing the phulka on the hot griddle.
- Turn over in a few seconds. Cook the side until small blisters appear and on the surface and the edges begin to curl a little.
- Cook the other side for a few more seconds.
- Lift it using a pair of tongs. Roast on each side on an open flame till the phulka puffs up.
- Keep it on a plate, flatten the phulka before applying some ghee on top. Repeat to make the remaining phulkas. Serve hot.