What’s the difference between roti, naan, chapati & paratha. Roti

Elsabie Templeton Vir interesantheid noudat die vraag gevra is, hier is die verskil ltussen roti, naan, chapati & paratha. Roti, Chapati & Paratha are all Indian flatbreads. They are made on a flat top griddle or tawa. They are similar but there are subtle differences:

ROTI is a traditional unleavened whole-wheat bread which, depending on the country and the cook, can be as thin as a “skin” or soft and pliable, closer to a pita. Rotis are eaten mainly in North India but are known as “phulkas” in the West & the South parts of India. Deep fried versions are known as “poori”.

CHAPATI is traditionally made from very finely milled whole wheat “chapati flour” and tend to be thin and papery. They are made using a 3 fold process into a triangular shape and then rolled out into a circle. Each layer is well oiled (ghee), resulting in thin layers. This type of flatbread is also known as “poli” and eaten commonly in the Western & Southern regions of India. Nowadays, many cooks add a tbsp or so of yogurt to the dough with the end result being soft chapatis without the excess use of oil or ghee.

PARATHA is a North Indian flatbread that may be stuffed or not. It is usually on the thicker side and may have several layers (8-10) that are well oiled with ghee.

NAAN, which is made from white flour and leavened either with a starter or with yeast. It is traditionally made in a tandoor oven.