Leavened Roti

Leavened breads rely on the intense, all-round heat of an oven or tandoor to make them rise and cook in minutes. The breads are stuck to the oven wall for a few minutes only. They include naan, kulcha and sheermal. Baked breads are common to areas such as the Punjab, Hyderabad and Kashmir where ovens or tandoors (often communal) are commonly used. These ovens have been present in the Indus valley in northern India since the 2nd century BC and were introduced by the Moghuls, though they are now very much associated with the Punjab. In other areas of India, baked breads are generally produced by restaurants as domestic kitchens do not have suitable ovens.