Roti vs Naan: The 5 Key Differences (And Why I Love Both!) (2024)

FAQs

Roti vs Naan: The 5 Key Differences (And Why I Love Both!)? ›

The short answer is that naan is made with all-purpose flour, yeast, and dairy, and is cooked in a tandoor, resulting in a soft, chewy texture. Roti, on the other hand, roti is made with whole wheat flour and water, cooked on a flat skillet, leading to a lighter, pliable texture.

Roti, typically made with whole wheat flour, is thin and unleavened (made without yeast or other raising agent), offering a denser texture. Naan, on the other hand, uses all-purpose flour and yeast, resulting in a thicker, chewier bread often cooked in a tandoor oven.

The majority of packaged bread is processed, therefore the dietary fibre content is minimal. Since roti is never processed, it retains its roughage. Therefore, it is preferable to rely on roti for your daily intake of roughage, which is essential for having easy bowel movements.

Tandoori roti is cooked in tandoor having more weight and thick while plain roti is cooked over tawa.. hot plate. Less weight less thickness and two layers.. Roti if cooked properly it is cooked just like a ball .

The name comes from the Persian word, non, for bread. Unlike pita, naan has yogurt, milk, and sometimes eggs or butter in it, resulting in a softer texture. When the dough is made, bakers shape it into a ball and slap it on the interior walls of a tandoor, a clay oven. The bread puffs up and bubbles as it cooks.

Due to the lengthy process of making a leavened bread, naan historically was available primarily to royalty. The breads, accompanied with kebabs and keema (minced-beef curry), became popular among the Mughal nobility in the 1500s.

The short answer is that paratha is a flaky, layered flatbread made from whole wheat flour and ghee, often stuffed and pan-fried. Naan, on the other hand, is a soft, chewy leavened bread made from all-purpose flour, yeast, and dairy, traditionally baked in a tandoor oven.

Here is an approximate calorie comparison of the four types of Indian flatbreads you mentioned: Roti: A plain roti, made with whole wheat flour, has around 70-100 calories per piece, depending on its size. Naan: A plain naan, made with refined flour and cooked with ghee or butter, has around 200-300 calories per piece.

The word roti is derived from the Sanskrit word roṭikā, meaning "bread".

On the other hand, butter naan is prepared similarly to plain naan but is brushed with melted butter or ghee (clarified butter) after being cooked in the tandoor, giving it a rich and buttery flavor. So, the addition of butter or ghee is what sets butter naan apart from plain naan.

What is the difference between naan and khamiri roti? ›

Naan and khamiri roti are two popular types of Indian bread that differ in their ingredients. Naan is made with refined flour, while khamiri roti is made with whole wheat flour. The term "khamir" means yeast, and traditionally, the whole wheat dough was left to ferment overnight with wild yeast.

Simply put, naan is more nutrient-dense than pita or white bread. While it may contain more carbs and sugars, it earns its reputation as a healthy alternative with its relatively generous amounts of protein and fiber.

Naan is a leavened bread (meaning it uses yeast), while roti is an unleavened bread (meaning it doesn't). The different ingredients give a far different texture: naan is soft and chewy, while roti is dense and thin.

The short answer is that naan is made with all-purpose flour, yeast, and dairy, and is cooked in a tandoor, resulting in a soft, chewy texture. Roti, on the other hand, roti is made with whole wheat flour and water, cooked on a flat skillet, leading to a lighter, pliable texture.

The term "naan" comes from Persian nân (Persian: نان), a generic word for any kind of bread. This word was borrowed into a range of languages in the Indian subcontinent and Central Asia, where it came to refer to a specific type of bread. The term then spread around the globe along with the style of bread itself.

Roti is a healthier option than naan, as it is made from whole wheat flour, high in fiber and essential nutrients. On the other hand, naan is made from all-purpose flour, low in fiber and essential nutrients.

Tandoori Roti also has almost zero cholesterol, as we do not use any saturated or trans fats while preparing the dough or during cooking. On the other hand, Naan uses ghee or butter in its preparation, so it has some saturated fats and cholesterol.

Because naan is a bread, it tastes better if eaten with gravy and chicken butter masala is perfect. In fact, naan and butter chicken is a classic combination that everyone loves!