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 a simple curry 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