Punjab is a land celebrated for its rich agricultural heritage and its culinary treasures. Find out more about techniques used in making kulchas, naans, and more utilising wheat and other Punjabi ingredients.
Among the many culinary delights that Punjab boasts, its diverse array of bread holds a special place. Punjabi breads, known for their variety and sumptuousness, are made using traditional techniques that have been perfected over generations.
Whether you’re getting a bite of a delicious naan, or a stuffed kulcha, there’s no doubt you’ve wondered how they came to be. At Oye Kake, our chefs undertake a labour of love to deliver authentic Punjabi breads to your table, and here’s how they do it:
Utilising The Tandoor
The tandoor, a traditional clay oven, stands as the heart of Punjabi bread-making. This cylindrical, wood-fired oven is designed to reach scorching temperatures, allowing bread to cook quickly and acquire a unique smoky flavour and texture.
Tandoori Roti, a classic Punjabi bread, is a testament to the artistry of tandoor cooking. The dough, typically made from wheat flour and water, is rolled into thin circles and slapped onto the tandoor’s hot walls. The roti adheres to the clay surface, quickly puffs up, and becomes beautifully charred and blistered. It is then brushed with ghee or butter for added flavour.
The Labour Behind Hand-Kneading
The preparation of Punjabi bread is not just about the ingredients; it’s about the love and care that go into the kneading process. Traditional techniques involve hand-kneading the dough to perfection, ensuring that the bread achieves the right texture and consistency.
Naan, another popular Punjabi bread, is crafted with utmost care. The dough is made with flour, yoghurt, and leavening agents, giving it a soft and pillowy texture. After hand-kneading, it is left to rest before being stretched into oval shapes and slapped onto the tandoor’s walls. The result is a naan that’s tender, slightly chewy, and perfect for scooping up rich gravies like Paneer Tikka Masala or Subz Kadai.
Going The Traditional Way With Rolling Pins
While hand-kneading is an essential step, rolling pins play a crucial role in achieving the desired thickness and shape for Punjabi breads. Paratha, a beloved Punjabi flatbread, is rolled out into thin circles after the dough is meticulously kneaded. What sets paratha apart is its flaky and layered texture. To achieve this, the rolled-out dough is brushed with ghee, folded, and rolled out again. This process is repeated several times, resulting in a paratha that’s crispy on the outside and tender on the inside.
Trying Authentic Punjabi Breads at Oye Kake
Punjabi bread-making is a culinary art form that combines tradition, skill, and passion. The use of tandoors, hand-kneading, rolling pins, and griddles all contribute to the diversity and richness of Punjabi breads. Whether you’re savouring the smoky flavour of tandoori roti, the flakiness of paratha, or the crispiness of aloo paratha, each bite is a journey through Punjab’s culinary heritage.
In an age of modernisation, these traditional techniques continue to be the backbone of Punjabi bread-making, preserving the authentic flavours and textures that have made these breads a beloved part of India’s culinary tapestry. And when you’re craving a bite of authentic Punjabi breads, know that Oye Kake serves a large variety of delicious Punjabi breads, from stuffed kulchas to Chur Chur Naan.