Bread + Indian recipes (11)

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Authentic Naan

Recipe by: Michelle

Reviews(5)

This authentic Indian Naan recipe goes well with Indian curries with a lot of sauce.

Deep-fried flatbread

Recipe by: Nithiya

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These are traditional Punjabi "bhature" - deep-fried breads made with plain flour. They are traditionally served with "channa", or chickpea curry. You can use olive oil in place of the ghee (clarified butter), but ghee has a better flavour.

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Indian Naan

Recipe by: Lynda McCormick

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Naan is traditionally made in a brick and clay tandoor oven. It does not brown like other breads. It should be baked only for 60 seconds or less. It will still be white although it may have a couple brown spots like a cooked flour tortilla. Naan should be served immediately after preparing.

Naan

Recipe by: Mic

Reviews(3)

This recipe makes the best naan I have tasted outside of South Asia. I don't have a tandoor, so I've found that the barbecue is the next best thing.

Naan breads

Recipe by: Norma MacMillan

Reviews(2)

Naan is an Indian flat bread, traditionally baked on the sides of a clay tandoor oven. The familiar teardrop shape develops when the bread stretches as it hangs inside the oven. This simple recipe produces fabulous naan under the grill – beautifully light and soft. Best of all, they are quick and fun to make.

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Palak parathas

Recipe by: manju

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Serve these spinach parathas with your favourite curry.

Plain parathas

Recipe by: manju

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This is a plain paratha recipe, which you can eat as is or use as a base for your favourite fillings.

Plain, chilli or spinach chapattis

Recipe by: Brenda Houghton

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High in fibre and easy to make, chapatti breads are a classic accompaniment to Indian meals.

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Roomali Roti

Recipe by: Moomal Abro

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A tender and delicious flatbread from central India.

Roti

Recipe by: MARBALET

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An unleavened pan fried bread from South Asia which is similar than pitta or naan. Ideally, I use the traditional roti pan called a tava. This version uses durum flour - the kind often used to make pasta - for its durability. If you can get to an Asian shop, look out for chakki atta, or stoneground wholemeal flour, to use instead.