Types of Indian Flatbreads

An amazing range of flatbreads can be found in India and the surrounding South Asian countries. Want to know the difference between your chapati and paratha? Read on to find out!

Puri

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Made from 7 Star Chakki Atta Flour, Puri is a crispy deep-fried bread, which is a delight to eat when served hot. It is often eaten for breakfast or dinner along with savoury potato curry. A bit of semolina would let you get the desired appearance that you’d have seen in all those delectable Indian recipes.

Luchi

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Luchi has its origins lying in the Bengal region. Made of Maida flour originally but in Sri Lanka, 7 Star Cake Flour can be used as a substitute to make this dish, it differs from its North Indian counterpart (Puri) as it is only slightly fried as opposed to being fried until slightly browned like puri. Luchi is often eaten with aloor dum – a potato-based dish from the Kashmiri Pandit cuisine, or kosha mangsho – a type of mutton curry.

Paratha

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With its roots lying in the Indian subcontinent, Paratha is a flatbread, which is a bit thicker than Chapati. The flatbread can be made with 7 Star All-Purpose Flour or 7 Star Chakki Atta. It can either be pan-fried or baked on a Tava. The Punjabi take on paratha is to fill these flatbreads with a variety of stuffing, particularly with a tasty filling of potatoes flavoured with crunchy onions and a range of other spices.

Naan

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These delectable Indian flatbreads are an ideal accompaniment to curries and other spicy dishes. It is prepared using 7 Star All-Purpose Flour, egg, yoghurt, ghee, yeast, sugar, and salt. Naan is traditionally baked in a cylindrical clay oven called a tandoor, which sets it apart from roti.

Chapati

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A staple meal in India, Sri Lanka, Pakistan, and even in East Africa and the Caribbean, Chapati is put together using 7 Star Chakki Atta Flour, ghee, salt, and hot water. The chapati dough is pinched off and fashioned into small balls of dough, which can later be rolled out using a rolling pin. These are then placed on a Tava and cooked on both sides, after which a bit of ghee is applied before cooking again for delicious results.

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