Is Naan Better Than Roti?


When it comes to Indian cuisine, naan is a staple, as it is the preferred choice for most people. It’s made from whole wheat flour, which is known locally as atta. This flat, thin disk is often served alongside meat and vegetables. But you can also find roti, which is a wheat flour blend, in many Indian cuisines. The difference between the two is in their texture, though both have some similarities.

First, roti dough is easy to make. The dough is left to rise for about 35 minutes before being cooked. But naan dough needs a longer rest time, so you might want to cook them in a tandoor instead. You can also cook them in a skillet, which saves time. The ingredients and preparation process are different for naan and roti, so make sure to use the correct ingredients for your specific dish.


If you’re looking for a sandwich bread to accompany your Indian meal, a naan might be the better choice. Although both naan and roti have their merits, naan is more dense and therefore a better option for a wrap. While roti is a good choice for supporting a dish, naan is much denser and can accommodate a variety of fillings. Naan also uses yeast, which makes it slightly leavened and more voluminous.

Naan is traditionally made with wheat and all-purpose flour and cooked on a tandoor. It is high in fibre and complex carbohydrates and is low in fat. It is also more time-consuming to make. Naan is also made with maida, which is a more refined flour, and therefore a more refined version of wheat flour.


Although both types of tandoori bread are tasty, there are some differences between them. First of all, a tandoori roti is made from all-purpose flour, whereas a tandoori naan is made from maida or wheat flour. In addition, naan is usually filled with curd, desiccated coconut, or nigella seeds, which adds a unique flavor to it. Secondly, the preparation of naan and roti is very different.

Lastly, naan dough is leavened, whereas roti dough is not. Roti dough does not use yeast, but it can be added to naan dough to make it softer and more delicate. Both types are popular in Indian cooking, and you’re likely to come across them when traveling to India.

Naan is also slightly denser and softer, compared to roti. The former can be shaped into many shapes, while roti is always circular. In addition, it has a chewy texture that makes it easier to chew.


Chapati is an Indian flatbread and Naan is better than roti for it. Both are cooked on a griddle and are characterized by their differing thicknesses. Naan is often thicker than roti and has a more dense texture and flavor. In addition, naan is softer and chewier than roti.

Naan is made from a leavened dough made from maida flour. This makes the naan softer and more pillow-like. The process of leavening breaks down the gluten in the dough, which makes it soft. Naan is also more difficult to make than roti, which is made of coarse, unleavened flour. You can use all-purpose flour for the naan dough, but it won’t have the same soft texture.

In India, roti is made by flattening a thin dough and cooking it in a pit or brick oven. It’s often served with meat-filled rolls and gyros. While roti may not be the healthiest option, it’s a versatile choice that is nutritionally superior to most leavened flatbreads. Another option is the Afghani chapati. This type of roti is typically made by slapping the dough between two fingers or with a rolling pin.

tandoori vs roomali

Roti comes in many varieties. Roomali roti is extra thin, whereas tandoori roti is cooked in a tandoor. Both are popular in the Punjab region of India and are often eaten with tandoori dishes. The names are similar, but the tandoori roti is a little different than the roomali variety.

Both are made from dough, which is divided and tossed in a tandoor. The dough is cooked on both sides. They are usually served with meat or vegetables. Roti dough is made from stoneground wholemeal flour. It comes in tandoori and roomali varieties and is cooked on a flat griddle.

tandoori vs tandoori bread

The tandoori breads are a staple of Pakistani cuisine. Most rural Pakistani homes have their own tandoors for cooking, while urban homes typically use commercial tandoors. The tandoori breads come in several varieties, ranging from the simple Tandoori roti to taftun (a yeast-based bread) and naan (a milk-and-egg bread).

The tandoor is a cylindrical clay oven that is used for cooking flatbreads, meat, vegetables, and other foods. The tandoor is a traditional cooking device in the cuisines of the Indian subcontinent and the middle east. Naan, however, can be baked in a conventional oven. In India, naan is served in a restaurant, and people often wait for it to cool before digging into their meal.

Chapati and tandoori roti are both made with wheat flour, but they have slightly different textures and flavors. Chapatis are made with whole wheat flour, and have a rough, grainy texture. In contrast, tandoori rotis are made with white all-purpose flour and cooked in a hot tandoor.

tandoori vs tandoori roti

Both naan and tandoori roti are made from wheat flour and are both a staple of Indian cuisine. However, there are some differences between the two. The former contains fewer calories and a more coarse texture, while the latter has a higher fat and cholesterol content. Also, while both are prepared in the tandoor, naan is typically made with maida.

In this debate, you will need to consider the texture and flavor of each. While both types of roti are delicious, each has its advantages and disadvantages. To start, tandoori roti is thicker than regular rotis, has crisp edges, and is usually paired with dals and curries with higher gravy contents. However, the latter is not the healthiest choice for those who suffer from cardiovascular disease.

The difference between tandoori roti and naan is subtle, but you can’t deny the fact that both are made of wheat flour. In fact, tandoori roti is not leavened at all, but the naan is. Both are flat breads that are commonly eaten with curd, dal, or a pickle.

roghni naan

In Pakistan, roghni naan, or fluffy naan, is the traditional flatbread. Its fluffy texture and soft taste make it the perfect accompaniment to a number of traditional dishes. The bread is made using yeast, milk, and yoghurt, and then baked in a tandoor oven to give it a unique flavour. It is delicious served with everything from chicken korma to karahi.

There are many varieties of naan, including tandoori roti that is baked in a tandoor. You can also try roomali roti, which is rolled extra thin and used as a wrap for kebabs. Another variety is the missi roti, which is made with chickpea flour. There is also sheermal, which is a sweet variety of naan made with saffron.

Roghni naan is a little more difficult to make than roti, but it is still worth the effort. It’s made with a risen dough that is divided into 7-8 portions. Once these are combined, the dough can be rolled into a circle or an oval. Once rolled out, it is cooked until it’s golden and lightly charred.

tandoori roti

Tandoori roti and naan are both varieties of flatbreads, but there is some difference between them. The former is baked in a traditional clay pot, or tandoor, while the latter is baked in a regular skillet. While tandoori roti is often stuffed with vegetables and spices, naan is usually plain.

Both naan and tandoori roti are made from wheat flour and maida. The naan is lighter and more airy than the tandoori roti, but it is less nutritious. Naan contains more yeast and flour, which can lead to digestive issues. It is also not vegan-friendly, as it contains dairy products, eggs, ghee, and yogurt.

Naan is more time-consuming to make. Although roti dough does not need to be leavened, naan dough does. The filler and dough have to be cooked more thoroughly than roti dough.