Pakistani Cuisine has a variety of breads commonly called “Roti” in Pakistan. No Pakistani meal is complete without accompanying bread, whether it’s a meat curry, fried vegetable, barbeque or stew etc. There is a variety of delicious aromatic Pakistani breads that are baked in a clay oven called “Tandoor”. Clay ovens require a handsome space and not every home can provide that. For that baked breads are bought form the bread shops in Pakistan. Clay ovens are heated by charcoals and wood fire at the very base of the oven and their temperature rises up to 480 degrees F. Rolled out breads are spread on a bread pad and stick to the side of the clay oven. The bread cooks quickly and fetched out with the help of long rod tongs. There is a variety of popular delicious aromatic Pakistani baked bread, that are cherished around the globe. Some of them are:
Tandoori roti is simple and basic form of clay oven baked bread. It is made of whole grain dough. The dough ball is rolled out in medium circular bread, spread on a bread pad and stick to the side of the clay oven. When done, it is fetched out with the help of long rod tongs. Tandoori roti is torn in to morsel and used to scoop up the curry with right hand. Tandoori roti is enjoyed with thick to thin curries, meat and vegetable fries, stews etc.
Recommended Recipe - Tandoori Roti
Khameeri roti is cooked in exactly the same way as the tandoori roti, the difference is of the dough. Khameeri roti dough is prepared with refined all-purpose flour and yeast. Khameeri roti goes well with thin gravies of Pakistani cuisine like paye and nihari. It also goes well with a number of other gravies and curries and is the best companion bread of barbeque.
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Tandoori paratha can either be made of tandoori roti dough or khameeri roti dough, according to preference. Ghee or butter is applied in and on top of the bread before baking it in clay oven. Tandoori paratha can be enjoyed with omelet, fried egg, thick curries, kebabs etc.
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Naan is the exotic variety of Pakistani clay oven baked bread. It is served at the parties and weddings. Naan are made with the dough of all-purpose flour and yeast with the addition of a little milk, egg and butter or ghee. Naan dough is rolled out in a round thicker shape, spread on a bread pad and stick to the side of the clay oven. When done it is removed. Naan are much softer and fluffier. Some of the other popular varieties of naan are kandahari naan, roghni naan and kulcha. Naan is the companion bread of all the exotic dishes of Pakistani cuisine.
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Naan is such a delicious, soft, fluffy and aromatic bread of Pakistani cuisine that it is cherished with various variations. A form of it is “Seasoned Naan”. For seasoned naan, naan are baked with nigella seeds, sesame seeds or garlic butter for added flavor. Seasoned naan tastes great with rich dishes like balti, butter chicken, dum pukht mutton, maghez fry (brain fry) etc.
Recommended Recipe - Chandi Kaliyan, Yakhni Murghi And Garlic Naan
Pakistani oven baked breads comes in a variety of variations. Naan is the most popular Pakistani oven baked bread. And it is enjoyed with a variety of variations. Naan is also stuffed with mixtures like mince, potato, spinach, cheese and fenugreek leaves. Prepared stuffing is spread and gently pressed between two thin rolled out naans before baking. Stuffed naan are enjoyed with chutneys and yogurt dips.
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Shermal is slightly sweet, soft fragranced oven baked bread. It is thinner and chewier than naan. It is made of all-purpose flour, milk, yeast, sugar, saffron, kewra and milk. Sheermal is served at celebrations like weddings and grand openings etc. Shermal tastes best with rich spicy curries and is the soul-mate of Pakistani traditional spicy curry “Qorma/Kurma”.
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Taftan is slightly sweet and fragranced oven baked bread. It is made of rice flour, melon seeds, sugar, milk, butter, saffron, green cardamom and yeast and seasoned with sesame seeds or fresh coriander. Taftan is rich and fluffy bread. It can be enjoyed as breakfast bread or can be a companion of barbeque.
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