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Hyderabadi Indian Bread, Kulcha, Naan, Paratha 

Each region has its specific type of flatbread and indigenous ways of making them. Rotis, parathas and a variety of flatbreads are perfect accompaniment to relish with subzis and dals.

Hyderabadis have their own authentic flatbreads like the Sheermal, Bakar Khani Naan, Bidari Paratha, Hyderabadi Paneer Potato Kulcha.

Tandoori naan is the most famous Punjabi flatbread. Usually made with plain flour, sometimes to improve their texture, ingredients like curd, baking powder, baking soda or yeast are added to the dough. Influenced by the Moghul era, Sheermal a mildly-sweet, saffron-flavoured naan is a popular delight across the Indo-Pak sub-continent. The application of little ghee before serving accentuates the aroma manifold.

A spicy mixture of paneer and potato, stuffed and rolled thin, roasted on a tava with ghee gives the Hyderabadi paneer potato kulcha a holistic taste. It can be enjoyed as breakfast or as an evening snack. You can simply wrap it in a foil and carry in your lunch box. Cut it into fancy shape and serve with pickles or curd to make it look like an appetizing party starter.

Similar to the Kerala Parota, Bidari Paratha is a unique and interesting flaky paratha made by combining the perfect proportions of refined flour, wheat flour and semolina. The technique of rolling the paratha is special and it tastes amazing with tongue-tickling gravies and curries.

A naan similar to bread, the Bakar Khani Naan is mildly sweet flatbread flavored with elaichi powder and coated with poppy seed. The special technique of rolling and brushing with butter while rolling improves the taste and aroma.

Happy Cooking!

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shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | with 36 amazing images. sheermal is a sweet and rich flatbread. Learn how to make shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | shahi sheermal is a mildly-sweet, saffron-flavoured naan popular in many countries across the Indian subcontinent. It's known for its rich flavor, flaky texture, and a hint of sweetness. While this Mughlai delight is traditionally prepared in a tandoor, it can also be comfortably prepared in the convenience of your own kitchen. Using warm milk, milk solids and spices in the dough gives it a really rich flavour. Mughlai sheermal is a melt-in-your-mouth sweet bread originating from the Mughal era. It's prepared using rich ingredients and flavored with saffron for a luxurious taste. The dough is kneaded until soft and supple, then rolled out and cooked on a griddle or in an oven. After baking, sheermal is dipped in saffron infused sugar syrup, adding a final touch of sweetness. sheermal can be served with the curries or can be enjoyed on its own as a sweet treat. pro tips to make shahi sheermal recipe: 1. You can use yeast in the dough for making soft and fluffy sheermal. 2. Don't skip on the ghee! Ghee adds richness, flavor, and that signature flaky texture to sheermal. 3. Adding mawa and milk powder to the dough intensifies the overall flavor profile, making the bread richer and more decadent. Enjoy shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | with detailed step by step photos.

An extraordinary kulcha with a spicy and satisfying taste, which makes it fit to be served just like that without any elaborate side-dishes. With a rich stuffing of paneer and potatoes, flavoured with myriad ingredients like green chillies, ginger, onions and herbs like coriander and mint, this Hyderabadi Paneer Potato Kulcha has a holistic taste and texture. You can enjoy it for breakfast or as a snack , carry it in your lunch box, or even serve it at a party. Simple accompaniments like raita and pickles are enough to make it a complete meal. Try other kulcha recipes like Paneer Kulcha and Pudina Kulcha .

Bakar Khani Naan is a unique baked naan that is coated with poppy seeds and flavoured with cardamom powder. Baking gives this Hyderabadi naan a special taste and aroma, which are heightened by brushing it with melted butter before serving. Make sure you serve it immediately to experience the best flavour and texture. When one batch of the naan is being baked, make sure you keep the remaining rolled ones covered with a damp muslin cloth; otherwise they will dry up and spoil the texture. You can try other naan recipes like Butter Naan and Nawabi Naan .

The Bidari Paratha is a unique treat that will make you feel special the moment you bite into one! It has a very interesting, flaky texture achieved by a dough that combines the perfect proportions of refined flour, wheat flour and semolina. There is a special way of rolling this parantha, which you can master by following the recipe instructions and practicing a little bit. A lot of ghee is used while rolling the parantha, and this is very important to get the flaky texture. Make your Sunday lunch very special, by serving Bidari Parantha with tongue-tickling gravies and curries. Try other Hyderabadi recipes like Bakar Khani Naan and Sheermal .

rumali roti recipe | homemade roomali roti | restaurant style rumali roti | with 22 amazing images rumali roti recipe | homemade roomali roti | restaurant style rumali roti | soft and extremely thin, rumali roti is one of the most popular flatbreads of India that can be enjoyed with subzis and dals! Learn how to make restaurant style rumali roti. rumali/ roomali roti is also known as handkerchief roti because it’s as light as a handkerchief or rumal/roomal and folded like one, this flatbread came to be known as rumali roti. Usually on street side dhabas or in hotels, the rotis are flipped and stretched in air. Flipping and stretching rotis in air requires good mastery and skill. Traditionally, this rumali roti is made using plain flour, milk and salt. We have made rumali roti with a combination of plain flour and whole wheat flour and then kneaded with milk. To make this recipe flavourful, the dough is kneaded using butter/oil and then rested for 1 or 2 hours to let it rise. Further, they are rolled and hand-tossed and are made so thin that they can tear with just two fingers. rumali roti is best enjoyed with creamy and thick gravies with a rich taste in it. For the same reason, it is paired with Punjabi food and Mughlai dishes. Tips to make rumali roti: 1. Make sure to knead the dough well till soft. 2. If you cannot hand-toss to make these rotis, roll them evenly as thin as you can using a good amount of plain flour. 3. Make sure to serve these rotis immediately as they can become unchewable if eaten cold. 4. While making Rumali roti at home, you can use a large wok to cook them easily and this will also give you the feel of restaurant-style roti. Enjoy rumali roti recipe | homemade roomali roti | restaurant style rumali roti | with detailed step by step images

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