Bread

An integral part of many meals, Indian breads are served alongside or instead of rice as a staple carbohydrate to balance out the other dishes. Most traditional Indian breads are unleavened (made without any raising agent) and recipes tend to use wholemeal (whole-wheat) flour, known as chapati flour or atta. They are all delicious hot from the oven, but generally do not keep very well so should be made and eaten on the same day. They are also cheap and readily available to buy.

Throughout India, breads vary from region to region, depending on local ingredients and customs. Some breads are cooked dry on a hot griddle, while some are fried with a little oil, and others are deep-fried to make small savoury puffs.