Bread and flatbread recipes

Flatbreads anchor the meal across the whole region. There is the everyday roti and tandoori roti, layered or stuffed paratha, puffed puri and bhatura for special mornings, naan from the tandoor, and Gulf breads such as khubz tannour, khameer and raqaq. Each one asks for a slightly different dough, rest and heat.

Dough is the common thread: use the right flour, add water gradually, knead until smooth and let it rest so it rolls without shrinking back. The steps on each page give resting times and heat levels so you can get soft, blistered breads from an ordinary tawa or oven.

This collection has 12 dishes, including Aloo Paratha, Anda Paratha, Puri. A typical recipe takes about 60 minutes, and each one comes with step-by-step instructions and cooking timers.