Difference between revisions of "Alternative:Tava"
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| − | {{equipment}} | [[ | + | {{equipment}} | [[Pots and Pans|Pots and Pans]] |
[[Image:Rotipreparation.jpg|right|thumb|Making roti on a tava]] | [[Image:Rotipreparation.jpg|right|thumb|Making roti on a tava]] | ||
| − | A '''tava''', also '''thava''', '''tawa''', '''tawah''', is a shallow [[ | + | A '''tava''', also '''thava''', '''tawa''', '''tawah''', is a shallow [[Frying Pan|frying pan]] used widely in [[South Asian cuisines|South Asian cooking]]. It has no sides, and is sometimes slightly concave, much like a [[Wok|wok]] that is nearly flat. It is usually quite sturdy, often cast iron, as it must retain and spread the heat evenly. |
| − | It is very commonly used to make the many types of [[ | + | It is very commonly used to make the many types of [[Flatbread|flatbread]] popular through South Asia, especially [[Chapati|chapati or roti]], as well as several other fried foods. |
Revision as of 17:46, 5 April 2012
| Equipment | Pots and Pans
A tava, also thava, tawa, tawah, is a shallow frying pan used widely in South Asian cooking. It has no sides, and is sometimes slightly concave, much like a wok that is nearly flat. It is usually quite sturdy, often cast iron, as it must retain and spread the heat evenly.
It is very commonly used to make the many types of flatbread popular through South Asia, especially chapati or roti, as well as several other fried foods.
