top of page


India is a land of golden wheat. We do use other grains like Corn, Millet, Rye, etc. but Wheat, Semolina and whole wheat flour are the most popular. Nowadays, many people around the world are switching from highly refined grains to those closer to their natural state and therefore from white bread to whole wheat bread. In India, however, people have been eating whole grain breads made from unleavened wheat flour doughs for centuries, such as the soft and flat Parathas, Rotis, Chapatis, fluffy Naans, or the deep-fried Pooris


There are countless regional breads and artfully prepared specialty breads. Many Indian breads including Roti, Kulcha and Chapati are baked in a tawa (metal frying pan). Others, such as Poori and Bhatura, are deep-fried, and Naan and Tandoori Roti are baked in a tandoor (clay oven). Millions of Indians prepare fresh bread in the traditional way every day.

bottom of page