Counting the famous food in Indian without mentioning Roti and Naan is an incomplete list. The two are essential staple foods found in Indian Kitchens. These two traditional flatbreads are always available in restaurants; therefore, choosing which one you want can be a little tricky.
Roti and Naan are deemed interchangeable when looking at them, but they have different qualities. In fact, the texture cannot be entirely said to be alike. But the two appear similar, so you cannot just know the difference by merely looking at them. Below are the differences between the Roti and Naan.
Differences Between Roti and Naan
There is a difference in how Roti and Naan are usually defined. Roti is a flatbread made from whole wheat flour with no leaves but is usually eaten with vegetables and meat. It comes in different varieties, including the tandoori Roti, the roomali Roti, and Phulka. The tandoori Roti is made in a tandoori, while the phulka Roti is initially cooked and fire-roasted. All three varieties of Roti are usually fluffy, light, and have no fillings. Indians eat them with vegetables or meat.
Naan, on the other hand, is a conventional flatbread also made from flour. But unlike Roti, it is prepared using the all-purpose, powdery, and delicate flour known as Maida in India and has left in it. This flatbread also comes with filling. It is usually filled with a simple preparation made from curd, raisins, freshly desiccated coconut, and nigella seeds. Due to this filling, Naan is a little heavy weighted, dense and chewy.
Similar to the tandoori Roti, Naan is also cooked in a tandoori oven to ensure it is crispy on the outside. However, unlike Roti, it is usually flavored with nigella seeds that are just irresistible.
Also, Naan comes in different varieties. We have the buttered Naan, Plain Naan, garlic naan, stuffed Naan, and you can even make a non-vegetarian one filled with keema.
The textures of the two flatbreads are another distinctive difference between them. While Roti is made from a very thin dough made from wheat flour, this makes it chewy but light. On the other hand, Naan is made of leavened dough, making it chewy, soft, and dense. The softness of this bread is gotten from the addition of yeast used in preparing the dough.
Furthermore, we can see more differences in Roti and Naan when examining how to cook each of them. The first distinction here is the time required for cooking each of them. Cooking roti does not require more time; you have to make the thought and put in a Tawa.
Cooking Naan, on the other hand, requires more time. It would be best if you made the filler, made the dough and ensured that the flatbread is thoroughly cooked.
How to Prepare Roti
To prepare Roti, wheat flour is needed. Take two cups of this flour, add enough salt and a tablespoon of oil. Mix gradually, then add water when required to soften the dough. Ensure that you do not add too much water. Add water slowly as needed throughout the mixing.
Mix well and press to smoothen the dough. After that, make small lumps from the dough and place them on the Tawa. Let it cook until the outside turns slightly brown.
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How to Prepare Naan
To prepare Naan, you start by mixing water and sugar. Mix thoroughly to dissolve the sugar, sprinkle yeast in the mixture and set aside for about five (5) minutes. Once you are done with this, add the all-purpose flour into a bowl and add salt, then mix. Bring out the mixture above and add it to the flour. Add yogurt to this mixture and mix thoroughly till the dough blends well.
Flatten them down and divide it into separate pieces, as many as you want, then cover it up with a clean towel. Now your dough is ready. Transfer it to an iron skillet and cook till the outside turns brown.
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Roti comes in different varieties; we have the tandoori Roti, chapati, phulka, roomali Roti, and Missi roti. Naan also comes in different types like plain Naan, baby naan, butter naan, garlic naan, laccha naan, cheese naan, paneer naan, pudina naan, Nawabi naan, Manitou Incline naan, keema naan, and others.
Thickness and Texture
Roti is considered thinner because it has no filling. Naan, on the other hand, is a lot thicker than Roti.
Furthermore, Roti is made from wheat flour, so it tends to be chewier and very coarse but still fluffy. Naan is made from maida, so it is also chewy but soft.
Bread supplies the body with a significant amount of carbohydrates, which is required for energy. However, there are still differences in the nutritional value of Roti and Naan.
Roti is considered more nutritious than Naan. It is made from wheat flour deemed safe for health and contains proteins, fiber, minerals, iron, and potassium. In addition, it contains no saturated and Trans fat; as such, it cannot increase cholesterol. Unlike Roti, Naan contains sugar, and has a higher fat level and tends to increase cholesterol.
On the other hand, Roti is low in calories, which may not be suitable for increasing caloric intake. On the other hand, Naan is high in calories; therefore, it will increase satiety and increase caloric intake.
Roti and Naan are two indispensable foods in Indian cuisine. Other than the fact that you can find it in every Indian kitchen. It is also available in every restaurant and bakeries in Indian. The two flatbreads are served hot with an irresistible taste that tourists have vouched around the world. Though prepared following different steps, these two flatbreads are very versatile, tasteful, and perfect for your curry sauces. For other varieties of Roti and Naan, visit a good restaurant to have a taste of these bud delighting flatbreads.