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Cereals and bread from Punjab, North India, Pakistan, Hyderabad, Lucknow
These North Indian and Pakistani wheat breads are leavened with curd (yogurt), an old-dough starter called khameer or malera, or yeast. A soft dough is kneaded with curd or starter and left for hours to rise and sour slightly. It is then baked on the hot wall of a tandoor (naan, kulcha, khamiri roti) or deep-fried (bhatura). Made in 4 steps over 4.1 h. The longest step, rest and ferment, takes 4 h (Hashmi I.A. 1996). Salt is 1 % (Hashmi I.A. 1996). Lactic bacteria reported for kulcha, jalebi and other sweet Indian wheat ferments does most of the fermenting.
| Main step | 4 hReported[hashmi1996] | Rest and ferment |
|---|---|---|
| Salt | 1 %Reported[hashmi1996] | Knead the dough with curd or starter |
| 100 parts | Maida (plain flour)[hashmi1996] |
| 12 parts | Yoghurt[hashmi1996] |
| 6 parts | Milk[hashmi1996] |
| 1 part | Salt[hashmi1996] |
| 2 parts | Sugar[hashmi1996] |
| 3 parts | Egg[hashmi1996] |
| 4 parts | Fat[hashmi1996] |
| 0.5 parts | Baking soda[hashmi1996] |
| Water · Farinograph water absorption plus 1–3 % extra[hashmi1996] | |
| Khameer or malera (old-dough starter) · Used for bhatura and kulcha instead of, or with, curd[rawat2018] | |
| Starter | curd (yogurt lactic bacteria), an old-dough starter (khameer or malera), or yeast |
Total time across the recorded steps: 4.1 h
What changes: Flour, curd, milk and a little salt are kneaded into a soft dough
Output: soft dough.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
These breads are leavened with curd or an old-dough starter, often with a little soda or yeast, and baked for only a minute or two in a very hot tandoor. Bhatura is the same kind of dough deep-fried.
Every number is labelled with how it is known. How this atlas is made
