Breads

Some of the best bread we’ve ever tasted has been on trips through Pakistan, in the Punjab, and in Rajasthan and Nepal. Naans made in tandoor ovens and fresh whole-grain chapatis made on simple griddles are some of the most satisfying breads we know of, breads filled with the straightforward taste of wheat. Millet and sorghum griddle breads made in Rajasthan and Gujarat are as undeniably good as they are simple. The breads may be steamed or deep-fried, griddle cooked or heated over an open flame, or oven baked. They’re all in the flatbread family, but they’re wonderfully diverse.