10 flatbreads of the Grand Moghuls

Muglai Cuisine:
Richness defines the royal Mogul (Persian for Mongol) cuisine. Arriving from Central Asia, Moguls ruled most of India for almost 400 years. During this time, their Persian cuisine fused with Indian cuisine and evolved into the Mogul cuisine. Use of Tandoor and the art of leavening flatbreads were Mogul’s gift to Indian cuisine. Unlike traditional Indian flatbreads which are very basic and are cooked on a skillet, Mogul flatbreads are flamboyant- using a variety of rich spices, nuts and cream. They are usually baked in a tandoor or shallow fried in ghee. When cooked on a skillet, they are usually layered. In spite of such rich cuisine, it is interesting to note that Akbar, the greatest Mogul, ate just once a day!

This cookbook lists 10 Mogul breads, greatly simplified, so that a first time cook can easily cook them. The following breads are listed in this cookbook: Click on the links to see more detailed recipes and pictures from my fellow bloggers.

1.:    Naan (Leavened flatbread)  

2.:   Sheermal ( Saffron flavoured flatbread)

3.:   Lachcha Paratha  (Layered flatbread) 

4.:  Warqui Paratha ( Creamy, layered flatbread )

5.:   Mughlai Paratha ( Egg washed layered flatbread ) 

6.:    Badshahi Naan (Deep fried Leavened flatbread) 

7.:   Peshawari Naan (Naan stuffed with nuts & dry fruits)  

8.:   Easy Bakharkhani (Cardamom Flat bread ) 

9.:   Traditional Bakharkhani (Layered creamy flatbread)    

10.:   Cheese Bakharkhani (Sweet layered flatbread)