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Indian naan
India's most traditional flatbreads come in three main types—Roti, Paratha, and Naan—all made primarily from flour. Each type is prepared using different cooking methods, resulting in distinctly different flavors and textures. Roti is the most common and basic form of Indian flatbread. It is made from flour, water, and a small amount of oil, formed into small round balls. It is not fermented; instead, it is flattened and cooked on a hot skillet until done.
The HM-328B Large Puff Pastry Expander is specially developed for puff pastry products and grab cakes. It features a “manual-style rolling action principle,” utilizing multiple rollers that rotate to evenly flatten the dough without compromising the properties of the food materials. The machine is equipped with a “human-machine interface operation and servo-driven control system,” making it easy to operate and set the height of the conveyor belt to adjust the thickness of the dough and the diameter of the products. With a rapid spinning action, the machine simultaneously flattens all four sides without damaging the layers of the dough and butter, achieving a perfectly flat expansion that prevents sticking to the surface while preserving the flaky texture of the pastry. It can also produce a variety of products, such as grab cakes or Indian parathas. For more information about the Indian flatbread machine, please contact us via inquiry form or email.
