Just Like Noodles
May 15th, 2009
Butter Naan
Bangkok, Thailand – Lately I’ve been spending some time in Pahurat (a fact quite apparent from my past few posts). Although I haven’t really taken to the main dishes in area restaurants – the curries, tandoors, etc – I have come to find satisfaction in simple flatbreads, sometimes plain, sometimes stuffed, sometimes with spiced and butter-laden dal (bean stew) on the side and other times with cooling yogurt. Like noodles for Thai people, breads are a simple, everyday food. There are breads for breakfast, lunch and dinner. There are the leavened flatbreads, like the soft and billowy naan, made from white flour, and the flaky, layered parantha, made from wheat. And there are unleavened ones, like the thin, dry chapati and the chewy, oil-fried roti, both of which have a wheat- flour base. So while I’ve had too salty paneers and underspiced curries around Little India, I’ve found solace in the straight-forward simplicity of bread.
Garlic Naan
Aloo (Potato) Parantha
Roti
Chapati
Cooking Chapati
Rolling Out Chapati Dough
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