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Home > Art, Film & Photography > Pakistani Breads: Roti, Paratha, Naan, Chapati, Papadum, Lavash, Puri, Bhatoora, Sheermal, Kulcha, Taftan, Phitti, Kaak
Pakistani Breads: Roti, Paratha, Naan, Chapati, Papadum, Lavash, Puri, Bhatoora, Sheermal, Kulcha, Taftan, Phitti, Kaak

Pakistani Breads: Roti, Paratha, Naan, Chapati, Papadum, Lavash, Puri, Bhatoora, Sheermal, Kulcha, Taftan, Phitti, Kaak


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About the Book

Chapters: Roti, Paratha, Naan, Chapati, Papadum, Lavash, Puri, Bhatoora, Sheermal, Kulcha, Taftan, Phitti, Kaak. Source: Wikipedia. Pages: 48. Not illustrated. Free updates online. Purchase includes a free trial membership in the publisher's book club where you can select from more than a million books without charge. Excerpt: Roti (Hindi: Marathi: Urdu: Dhivehi: Punjabi: Tamil: Gujarati: Arabic: Thai: ), in general, is defined as an unleavened flatbread made from atta flour in the Hindi, Urdu, Punjabi, Assamese, Indonesian, Malay, Bengali, Thai, Marathi and Somali languages. It is also known as rotli in Gujarati and phulka in Punjabi and Saraiki. Its defining characteristic is that it is unleavened. The ubiquitous Indian bread naan, in contrast, is a yeast-leavened bread. Roti and its thinner variant, known as chapati, are an integral part of Indian cuisine. It is particularly popular in northern India, Central India and Western India. In the Indian state of Maharashtra and some parts of Gujarat, poli and bhakri are used to denote unleavened Indian breads. The word roti is derived from the Sanskrit word (roik), meaning "bread." Roti is a traditional bread originating in the Indian subcontinent. It is normally eaten with curries or cooked vegetables; it can be called a carrier for curries or cooked vegetables. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. It is similar to a flour tortilla in appearance. Like breads around the world, roti is a staple accompaniment to other foods, and maybe spread with ghee (clarified butter). Roti can also be known as bangali. Whole wheat can be blended with other flours to make highly nutritious roti. Below is the ratio in which one of the best recommended nutritious blended flours is mixed: In Sri Lanka probably the most popular type of roti is pol roti (coconut roti), made of wheat flour, kurakkan flour or a mixture...More: http: //booksllc.net/?id=429277


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Product Details
  • ISBN-13: 9781156093443
  • Publisher: Books LLC
  • Publisher Imprint: Books LLC
  • Height: 152 mm
  • No of Pages: 50
  • Spine Width: 3 mm
  • Weight: 86 gr
  • ISBN-10: 1156093449
  • Publisher Date: 15 Sep 2010
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Sub Title: Roti, Paratha, Naan, Chapati, Papadum, Lavash, Puri, Bhatoora, Sheermal, Kulcha, Taftan, Phitti, Kaak
  • Width: 229 mm


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