INDIAN BREAD SFREE-LANCING

Roti or Bread may be the most basic of all foods, but more has been written about the making of breads than any other aspect of cooking. If one wants to simplify things, roti nothing more than grain, water and salt, kneaded and baked. Yet there is a lot to the art of baking breads. The variety is infinite and each bread has its own individuality. And none more than the Indian breads, which are mostly unleavened and can be baked, shallow fried or deep fried. Again each variety may be eaten plain of stuffed.

In Northern and Central India, wheat is the more popular grain and consequently people eat roti — in its myriad forms — in preference to rice.

To be sure, it is easier and much quicker to make roti than it is to make the Western-style breads. Though maize (makki), millet (jowar), milo (bajra), lentils (dals) and even rice are used  to make some form of roti,

it is atta (whole-wheat flour which is the basic ingredient for making Indian breads. And, as Indian breads are usually made from atta, grain, they are nutritionally superior to their cousins elsewhere.