Join Jaina Kapadia for an in-depth, hands-on exploration of traditional Indian Breads, an essential part of any Indian meal — there is nothing like a fresh naan or paratha slathered with ghee or butter!
Traditional Indian breads are flatbreads are cooked on a stove top using a cast iron griddle or a clay tandoor. Although there are regional specialities that utilize ancient grains, most common Indian breads are made with wheat-based flours.
This workshop focuses on easy home-made versions of two essential Indian breads – naan and paratha. Using simple ingredients, we will work with both yeasted and unleavened doughs. We will learn about traditional bread-making techniques and learn how to roll and shape a naan, as well as how to roll out a layered paratha. Jaina will also share her tips and tricks on how to put an Indian feast on the table in 30-40 minutes!
We will make basic versions of these breads, as well as variations – including a quick 20-minute naan, garlic herb flatbread, cumin paratha, mint paratha, and finally a stuffed naan or paratha using a spiced mashed potato filling.
We will also learn how to make two simple curries to go with the breads, all to be enjoyed together at the end of the class with a cup of ginger and cardamom spiced chai!
Jaina Kapadia is an artisanal sourdough bread maker, a vegan baker, and co-founder of Toast + Thyme, a plant-forward brunch pop-up.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
Learn more about Workshops at The Depanneur
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