ABSTRACT
Flatbreads are an integral part of traditional cuisines of Asia, Middle East and Europe. Flatbreads have lower specific volume, shorter baking time and higher susceptibility to staling as compared to pan breads. They could be leavened or unleavened, single or multilayered and with or without stuffing. Wheat flour is the main ingredient in the preparation of flatbreads. India, due to its vast geographical and cultural diversity has a wide variety of flatbreads. Chapatti, paratha/parotta, tandoori roti, naan, kulcha and thepla are some of the popular Indian flatbreads. They are used to scoop up accompaniments such as lentils and vegetable or meat curries. Among these, chapatti is the staple Indian bread in many parts of India and serves as the major source of carbohydrates in the diet. Traditionally, the laborious and skilful task of preparing chapatti was undertaken by the women of the family. In urban centres, due to paucity of time, reluctance to prepare flatbreads or lack of skill and increasing purchasing power, working persons prefer to employ labour or purchase chapatti from local suppliers. Considering this growing demand, there is immense scope for large-scale production of flatbreads with extended shelf life which necessitates scientific studies in this area.
