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Assocom Institute of Bakery Technology & Management

Knowledge Park 3, Greater Noida (Delhi- NCR), India

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Indian Flat Bread Workshop

ABOUT THE WORKSHOP

Flat breads are an integral part of Indian cuisine and India have a wide variety of flat breads and crepes. Preparation of the Indian flat bread reflects the diversity of Indian culture and food habits. Flat breads mostly originate from India; easy to prepare and is a very healthy diet. They are to be eaten with accompaniments like curries, shorbas, korma etc. Few of the Indian breads are also stuffed with vegetables and layered with either ghee or butter. This workshop designed to provide you a better understanding of formulation, processing technology, evaluation techniques, and the functionality of food ingredients in Indian flat bread.

ABOUT THE INSTITUTE: AIBTM is the first bakery Institute in India with collaboration from AIB International, Kansas (USA) and Hyejeon College, South Korea. AIBTM gives a new opportunity for bright career in the field of specialization in bakery. This Institute is specialized in Bakery Science & Technology and committed to support the growth of the bakery industry in India through professional training and full time courses.

CONTENTS OF THE WORKSHOP

• Indian Flat bread types:
     • Dry heated Indian flat bread
     • Moist heated Indian flat bread
     • Stuffed Indian flat bread:
• Formulation, processing and quality evaluation of Indian Flat bread
• Understand the effects of flour and functional ingredients in Indian Flat bread.
• Blending flours to make different Indian Flat bread.

HANDS ON PRACTICE ON

  1. Chapatti: These unleavened flatbreads are served with nearly every meal in India and are made from a dough comprised of whole-wheat or atta flour and water that is then rolled into a thin, flat disc with a rolling pin. The rolled-out dough is cooked on a dry tava, or skillet.
  2. Parathas: Parathas are a variation of chapatis and rotis. There are then two ways to cook the dough. It can be left unstuffed, and the flattened disc is folded into fourths and then re-rolled, giving it a flaky, layered texture. Or it can be stuffed with various vegetables, such as cauliflower or greens, or the Indian cheese called paneer.
  3. Naan: A leavened bread made with yeast or bread starter, white or whole-grain flour, and water or sometimes milk, naan is baked in a tandoor, or oven.
  4. Tandoori flat bread
  5. Puris: Puris, which originated in the southeastern India, are the classic deep-fried breads of India. Puris are made from a simple dough of whole-grain wheat flour, water, and salt. The dough is then rolled out into small, flat circles or into a larger form that small circles are cut from. The flat circles are then deep-fried in ghee or vegetable oil. 
  6. Dosas, Uttapams: These crêpe-like flatbreads are from south India and the basic recipe calls for a mixture of rice and urad dal, Indian black lentils, that have been soaked in water and are then ground to form a batter, which then sits overnight to ferment. When the dosas are ready to be cooked, a thin layer of batter is ladled onto a greased, hot tava or skillet. Dosas are either folded in half or rolled like a wrap, and often have a filling inside.
  7. Bhaturey: Bhatoora, bhatura or batoora, is a fluffy deep-fried leavened bread from North India. It is often eaten with chickpea curry, chole or channe, making the traditional dish chole bhature.

KEY FEATURES OF THE PROGRAM

• Hands on practice on kinds of Indian flat Bread.
• Best in Practical Facilities
• In-House Hostel Facilities with Library, Study Area and Cafeteria.

WHO CAN JOIN….????

• Flat bread manufacturers
• Restaurants
• Ingredient suppliers
• Researchers & scientists

LECTURERS & DEMONSTRATOR:

  1. Dr. Bindiya Sharma; Assist. Prof., AIBTM
  2. Mr. Anand Kishore; Assist. Prof., AIBTM
  3. Ms. Khushbu Kumara; Assist. Prof., AIBTM
  4. Chef Abid Ali; Master Chef, AIBTM
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