Paindella

Paindella is a term that refers to a type of simple, unleavened flatbread originating from the Punjab region of the Indian subcontinent. It is traditionally made with whole wheat flour, water, and salt, and cooked on a griddle or tawa. The dough is typically rolled out thinly and then cooked until it develops small blisters and a slightly crispy texture. Paindella is similar in preparation and appearance to other regional flatbreads such as roti or chapati, but its name and specific preparation can vary.

Historically, paindella was a staple food for rural communities in Punjab, providing a nutritious and easily prepared source of carbohydrates. It is often consumed as a daily bread, accompanying a variety of savory dishes like lentil dals, vegetable curries, and pickles. The simplicity of its ingredients makes it a versatile accompaniment to many meals. Modern variations may occasionally incorporate small amounts of oil or ghee into the dough for added flavor and texture, though the most traditional forms remain strictly flour, water, and salt. The preparation process is straightforward, making it accessible for home cooks.