Rise of the flatbread and why its getting popular in Mumbai

A few days ago while lunching at The Bandstand Pantry in Bandra mindfully eating Turkishstyle flatbread with sundried tomato pesto kalamata olives caramelised shallots and boccocini we watched the mild sunrays hit the surprisingly clear waters of the Arabian Sea The lady at the table next to ours had ordered a portion too ldquoI have flatbread on my cheat days when I crave a pizzardquo she explained to her girlfriend who was picking on salad whose quick pretentious reply was ldquoPizza is so last season and unhealthyrdquoInterestingly the table opposite ours had ordered another version of flatbread tooRecent surveys have confirmed the rise in popularity of this accompaniment According to Global Flatbread Market Opportunities and Forecast 20192026 the flatbread market is growing at a compound annual growth rate of 62 per cent and is expected to reach 628 billion by 2026Itrsquos no surprise that flatbreads are a hit given the long Indian tradition of grilled naan kulcha and roti Chapati is a staple in almost every home how far the naanrsquos history dates back in India is under debate It comes from Persia for suremdashnoon is Persian for food Some researchers believe that it arrived on the subcontinent with the Egyptians along with yeast Others attribute it to the MughalsOne of cityrsquos oldest dhabastyle eatery Pritams has served paratha roti naan and kulcha for decades and they saw a rising demand during and post the pandemic PicsAshish RajeFlatbread in India has endless variants stemming from modifications in terms of ingredient method and quality For instance whether it is made from wholemeal atta or superfine white flour maida millets or cereals fermented or unfermented leavened with yeast baking powder or bicarbonate of soda baked in a tandoor or tawa pan or deepfried in a wok stuffed rolled or folded Globally ranging from Scandinavian flatbrots to tortilla in South America to the piadina in Romagna Italy flatbreads have enjoyed acceptance across regions and culturesWersquove tried contemporary avatars at Cafe Panama pulled lamb mint and parmesan Toast amp Tonic smoked chicken with housemade BBQ sauce balsamic onions and black sesame seeds and Loci amp Toot skinny avocado flatbreadSkinny Avocado FlatbreadChef Gresham Fernandes credits its popularity to its accessibility and ease of cooking Flatbreads are a lot thinner than common bread and have a high crusttocrumb ratio leading to a low specific volume Generally unleavened they are a wonderful companion to most side dishes ldquoOur flatbreads are premade inhouse with atta maida flaxseeds ragi nachni sesame seeds and melon seedsrdquo he says ldquoso it is easier to just top them with customised ingredients Like a pizza just that here you take off the tomato sauce and add anything you like We add slowcooked onions kalamata olives and fetamdashthe flaxseeds add a nuttinessmdashitrsquos a flavour punch I also like the parma ham and seasonal fruit one The best part a flatbread has half the calories of a pizzardquoGoatrsquos Cheese Kalamata Olives FlatbreadThe flatbread craze is not restricted to restaurants One look at the commercial bread aisle and you will realise that it doesnrsquot look the same anymore There is a wide variety especially after the pandemic with people willing to experiment with ingredients in the kitchen or try new quick and easy dishes Flatbreads make the task easier Nineyearold bread brand The Bakerrsquos Dozen uses corn barley millets and buckwheat ldquoThis makes flatbreads versatile high in dietary fibre great for gut health and a good source of thiamin riboflavin and niacinrdquo says owner Aditi HandaTurkish FlatbreadGoing off the gluten radar startup brands such as Sprinngfoods have had their glutenfree pizza base has been a star product since inception It has a thin crust and is healthy compared to the regular maidavariety available in the market Tarun Khanna its founder explains ldquoAfter we successfully launched our glutenfree bread we were flooded with requests for launching glutenfree products that would mimic the original kulcha and suit the Indian palaterdquo he says ldquoThat pushed us to introduce glutenfree kulcha they are doing fabulously We now supply the to restaurantsrdquoPulled lamb mint and parmesan flatbreadHandarsquos favourite flatbread to work with is lavashmdashit is the perfect solution for anytime cravings and the best companion to flavourful dips and sauces ldquoLavash is enriched with the goodness of black and white sesame making it a healthier optionrdquo she says ldquoAlong with the other nutritional properties associated with the eat it is also a good source of protein The fun part of baking this flatbread is that we can play around with various shapes and sizes making the process interestingrdquoGlutenfree pizza baseSprinngfoods has also added lavash to its roster of glutenfree midmeal snacks Speaking of the desi version Handa says she is fond of goldenbrown flaky and layered parathas for breakfast and occasionally ones stuffed with boiled potatoes cauliflower garlic ginger chilli paneer or radish While it is timeconsuming to make these brands such as Shahi ID and Switz have made life simpler with their heatandserve variants that can be frozen until useGresham Fernandes Aditi Handa and Jaibir Singh KohliAccording to Indian Flat Breads A Review in recent years many researchers have tried to improve ingredient level baking properties organoleptic characteristics nutritional value and extension of the shelflife of flat bread They are usually produced from a simple recipe consisting of flour salt and water in varying proportions however sometimes the manufacturers also use optional ingredients such as yeast fat skim milk powder and certain additives such as emulsifiers hydrocolloids enzymes and preservatives for quality improvement and shelf life enhancementJaibir Singh Kohli Director Pritam Group of Hotels and Restaurants says his 80yearold Dadar dhabastyle eatery has served paratha roti naan and kulcha for decades but they saw a rise in demand during and post the pandemic Guests have been enquiring about mixed flour and millet versions hoping to eat healthy Pritam now letrsquos them choose their base and toppings Kohli tells midday that he plans to offer openfaced shawarma and naan tacos at his upcoming food truckNaan once a delicacy in royal households is a musthave with creamy gravies across north India Traditionally the dough is slapped onto the inner wall of a clay tandoor oven and baked around coal During the pandemic home chefs and cooking enthusiasts experimented with athome versions especially inside a pressure cooker or ulta tava reversed pan Contemporary versions are available across eateries including naan bombs and chips that customers are being encouraged to replace potato chips with Pritam Da Dhaba is running trials of truffle and mushroom naans for their upcoming restaurant in JuhuldquoItrsquos turning out to be a huge hit alreadyrdquo Kohli says ldquoIndians love their naans they are so versatile I am particularly fond of the blue cheese kulcha at Indian Accent in Delhi and feel that itrsquos important to understand and experiment with Western ingredients if we are to give naan its creditrdquo However he disses attempts to give indigenous recipes fancy names ldquoWe canrsquot call jowar ki roti a millet flatbreadrdquoTo order flatbread homeFitness Bakery Bandra 7718918188Ellipsis Bakery Worli 66164653The Bakerrsquos dozen thebakersdozeninSprinng sprinngfoodscom