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List Of Breads

 Naan Bread



No yeast Naan bread! Yes it's possible! These are nice and soft and go great with soups and curry dishes.



• 3 cups all purpose flour

• 1 tsp salt

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1 cup plain yogurt



1. First preheat the oven to 500F/260C. Place an iron cast pan or a pizza stone in the oven to be heated as well. For the bread, place all the ingredients into a mixing bowl.

2. Mix all the ingredients and knead into a dough. If the dough is too dry then add a little more yogurt until you have the right consistency. If it is too wet then add more flour.

3. Next, divide the dough into small round balls. Flour your counter surface and roll the dough out into a thin oval shape.

4. When the oven and pan are heated, place the flat bread on the pan and shut the oven door. Cook on one side for a minute and a half.

5. Then flip the bread over and cook on the other side for one and half minutes.

6. Take the naan out of the oven and immediately sprinkle ghee on top.

7. Continue this process until you have finished making all the naan.

8. I served this Naan bread with "Simple Paneer Masala". Now you are ready to Serve!







2 cups sifted atta flour or half atta and half-unbleached plain flour,
½ teaspoon salt,
2 tablespoons melted butter or ghee,
2/3 cup warm water, or as needed,
ghee or oil for deep-frying.


Combine the flour and salt in a mixing bowl. Rub in the butter or ghee until the mixture resembles a coarse meal. Add up to 2/3 cup of water, slowly pouring in just enough to form a medium-soft kneadable dough. Turn the dough onto a clean working surface and knead for 5 - 8 minutes or until silky smooth. Cover with an overturned bowl and leave for ½ - 3 hours.

Knead the dough again for 1 minute. Divide the dough into 16 portions, roll them into smooth balls, and cover them with a damp cloth.


Preheat the ghee or oil in a wok or deep pan over low heat. Roll all the balls of dough into smooth disks about 11½ - 12½ cm wide with a rolling pin. Increase the ghee or oil temperature until it reaches about 185°C/365°F.


Lift up a rolled poori and slip it into the hot oil, making sure it doesn't fold over. It will sink to the bottom then immediately rise to the surface. Hold it under the surface with a slotted spoon until it puffs up into a balloon. After a few seconds, when it is browned to a light-golden colour, turn it over and cook the other side to an even golden colour. Lift out the poori with the slotted spoon and carefully drain it in a large colander.


Repeat for all the pooris. Serve immediately, if possible, or leave in a preheated, slightly warm oven for up to 2 hours.




2 cups sifted atta flour,
½ teaspoon salt, (optional)
extra flour for dusting,
melted butter or ghee for serving.



Combine the chapati flour and salt in a mixing bowl. Add up to 2/3 cup of water, slowly pouring in just enough to form a soft, kneadable dough. Turn the dough onto a clean working surface and knead for about 8 minutes or until silky-smooth. Cover with an overturned bowl and leave for ½ – 3 hours.


Knead the dough again for 1 minute. Divide the dough into 1 dozen portions. Roll them into smooth balls and cover with a damp cloth.


Preheat a griddle or non-stick heavy frying pan over moderately low heat for 3 – 4 minutes. Flatten a ball of dough, dredge it in flour, and carefully roll out the ball into a thin, perfectly even, smooth disk of dough about 15 cm (6 inches) in diameter.

Pick up the chapati and slap it between your hands to remove the excess flour. Slip it onto the hot plate, avoiding any wrinkles. Cook for about 1 minute on the first side. The top of the chapati should start to show small bubbles. Turn the chapati over with tongs. Cook it until small brown spots appear on the underside (about minute).


Turn on a gas jet, pick up the chapati with your tongs, and hold it about 5 cm (2 inches) over the flame. It will swell into a puffy balloon. Continue to cook the chapati until it is speckled with black flecks. Place the cooked chapati in a bowl or basket, cover with a clean tea towel or cloth, and continue cooking the rest of the chapatis.


Serve: when they’re all cooked and stacked, you might like to butter them. Serve chapatis hot for best results or cover and keep warm in a preheated warm oven for up to ½ hour.







2 tablespoons yeast

1 cup warm water (105º)

1 teaspoon salt

1/3 cup oil (not olive oil)

2 cups flour



1/3 cup chopped mozzarella cheese

½ cup Parmesan cheese

1 ½ cups ricotta cheese

1/3 cup chopped parsley

1 cup deep fried eggplant cubes

2 teaspoons salt

1 teaspoon pepper

¼ teaspoon hing

oil for deep frying


Add yeast to warm water and let sit for 1 minute. Add salt, oil, and flour. Knead for 3 minutes

Sprinkle tabletop with flour. Separate dough into 2-inch balls. Cover with damp cloth and let them rise for 45 minutes.

While dough is rising mix all the filling ingredients together.


Heat oil in wok until very hot.

Roll out balls into 6-inch circles. Divide stuffing into 8 portions. Place stuffing in center and fold over. Place fork in flour and use to seal edges. Fry in hot oil for about 1 minute on each side until they are reddish brown. Serve hot.


Makes 8.





1 cup besan (gram flour) (available in Indian grocery stores)

1/4 cup rice flour (optional)

1 teaspoon salt

3/4 cup water

1/2 teaspoon cumin seeds (jeera)

1 teaspoon chopped green chilies

1 cup shredded zucchini (Italian squash)

1 tablespoon chopped cilantro (green coriander)

About 6 tablespoons of oil to cook


(makes 5)




Shred the zucchini with the skin and keep aside.


Mix all the dry ingredients together: besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, theconsistency of pancake batter or Dosa batter. Add the green chilies, cilantro, and zucchini. Mix well.


Use  a non-stick skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.


Pour about 1/2 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7″ in diameter.


When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the puda using a flat spatula.


Press the puda lightly all around with the spatula to make the puda cook evenly. Turn the puda three to four time, until crisp and brown on both sides.


Repeat for the remaining pudas.



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Besan Puda ( Dosa)

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