Indian Breads

Some of the North Indian flatbreads like Naan, Kulcha have gained immense popularity not only in India but also internationally, while south Indian breads like Apppam and Utthapam are equally popular.

The Indian breads are very different from their western counterparts and have some characteristic traits. Do you know these peculiarities associated with them?

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Which ingredient would you most likely use to prepare the Gujrati favourite, Thepla
Which of these would you generally not cook in a Tandoor?
Which of these is cannot classified as a type of bread?
What is one of the more popular Indian breads, Naan, generally seasoned with?
Essentially just bread and butter, which of these is a breakfast favourite at Irani Cafe's?

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