Roti, naan, chapati, paratha...bread by any name in India is heavenly. It can be fluffy like naan, crisp and crepe-y like dosa, stuffed and spiced like onion kulcha and aloo (potato) paratha, or made from rice like uttapam. Bread is an integral part of Indian cuisine and reflects a diversity of culture and geography.
Here is a recipe for naan from the New York Times and an easy one from Genius Kitchen:
At the community kitchen at the Gurudwara Bangla Sahib Sikh temple in Delhi, volunteers of any faith can sit with others and roll out prepared balls of dough into roti. The kitchen feeds 10,000 people a day! Here I am making roti!
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Rahel Musleah was born in Calcutta, India, the seventh generation of a Calcutta Jewish family that traces its roots to 17th-century Baghdad.