Diwali + Bread recipes (5)

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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.

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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.

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.