Flatbreads
Step into our Flatbread Sandwiches category - your passport to a culinary journey across cultures! Explore the world of sandwiches made with versatile flatbreads, such as the pocket-friendly Pita from the Middle East or the cheesy Quesadilla from Mexico. Learn how these breads, thin but packed with flavors, make for the perfect vessels for an array of fillings. Remember: whether it's enveloping a Gyro or getting toasted with cheese, flatbreads are the unsung heroes of the sandwich universe.
Sattu Paratha
A Bihari stuffed paratha built around sattu, roasted gram flour slicked with raw mustard oil, ajwain and pickle masala, sealed in wheat dough and griddled on a tawa.
Rumali Roti
'Handkerchief' thin bread; large, paper-thin, used for wraps.
Pyaaz Paratha
The pyaaz paratha folds raw onion, the hardest filling a North Indian cook can use, into wheat and griddles its bite down sweet: the cheap morning bread of the Punjab kitchen and the dhaba.
Puttu
Steamed rice flour and coconut cylinders; served with kadala curry (black chickpea) or banana.
Puri
Deep-fried puffed bread; served with sabzi or halwa.
Puri Sabzi
Puri served with aloo sabzi (potato curry)—breakfast combination.
Pesarattu
Green gram (moong dal) dosa; made from ground whole moong, served with ginger chutney. Andhra specialty.
Pesarattu Upma
Pesarattu served with upma (savory semolina) inside.
Pathiri
Thin rice flour flatbread from Malabar; unleavened, soft. Served with curry.
Parotta
Layered, flaky flatbread made from maida; beaten and stretched, cooked on griddle with oil. Served with kurma, salna, or gravy.
Paneer Paratha
A whole-wheat pocket sealed around spiced crumbled paneer and griddled on a tawa. The stuffed wheat bread the Manasollasa set down around 1130 CE, filled with cheese instead of jaggery.
Paneer Naan
Spiced paneer carried inside a leavened naan, slapped onto a tandoor wall and pulled blistered. The bread the poet Amir Khusrau set down at the Delhi court around 1300 CE.
Paneer Kulcha
The kulcha is a soda-leavened maida round, the line that parts it from yeasted naan; stuffed with fresh paneer it is the dairy-rich pick that moved off the Amritsar cart onto tandoor menus.
Palak Paratha
A whole-wheat paratha green to its core, spinach blanched and pulped into the dough, laminated on the tawa, folded by hand around pickle, curd, or a dry sabzi.