When attending an Indian restaurant, you’ll most likely see a range of breads offered to accompany your dishes. Each one is unique and brings different flavours and textures to your meal.
Chapatti – An unleavened flatbread made of whole wheat flour (known as Atta) plus salt and water. Common in South Asia, chapattis can be pretty much served with anything. They’re light and easy to roll which makes them great for dipping and filling with vegetables.
Dosa – A dosa is very similar to a crepe or pancake. It’s typically made from rice batter and black lentils, and is a very common part of a South Indian diet. They’re traditionally served hot and can be stuffed with a variety of fillings and served with chutneys.
Naan – A very popular accompaniment in many Indian restaurants, as a hot naan goes wonderfully alongside curry dishes. Typically made from white flour, salt, yeast and yoghurt, they also often come in a mix of flavours as items such as garlic or raisins are added to the batter mixture.
Poppadom – Thin, crisp disc that is traditionally served as an accompaniment to most dishes, but mostly as a snack or appetiser. Made using flour from a variety of sources, such as lentils, chickpeas and rice. They’re great for adding texture to your meal.
Paratha – A layered or stuffed flatbread that is often confused with a chapatti – though these are much thinner. It’s served as a treat as can be quite heavy and filling due to the dough being coated with ghee or oil and folded repeatedly. They’re delicious stuffed with potatoes and other vegetables, but are also tasty with just butter spread on top.