There's More To Indian Breads Than Naan

Nandita Godbole

While dosa and soft appam, made from a fermented rice and lentil batter, are popular in the southwest, southern, and eastern regions of India, breads dominate the hearts and kitchens of northern, northeastern, central, and western regions of the country. India’s breadbasket reflects its rich diversity of grains; many breads in the north are made from the wheat that grows in that region, but grains like pearl millet, foxtail millet, sorghum, corn, and even par-boiled...