There are hundreds of breads around the world, and South Asia alone is home to a few dozen of these, so many that they are often confused with one another. Among the most commonly mixed up are naan and roti, two iconic breads from the Indian subcontinent. Although they may seem similar, there are notable differences between these flatbreads.
Naan vs. Roti: The Fundamental Differences
The most distinguishing difference between naan and roti is that the former is a leavened bread, while the latter is not. Naan uses leavening agents such as yeast, baking soda, or baking powder, which give it a thick but soft and tender texture. On the other hand, roti is typically made from a simple mix of flour and water, giving it a more dense and flat appearance.
Preparation Methods
The way these breads are prepared can also contribute to the confusion. Traditionally, naans are cooked in large, urn-shaped clay ovens known as tandoors, while rotis are grilled on flat griddles or pans called tawas. However, with the modern kitchens lacking bulky tandoors, naans can also be prepared much like rotis, in hot pans on the stove. There is also a version called tandoori roti that is cooked in a tandoor.
Ingredients and Regional Variations
The ingredients for naan and roti vary significantly. While roti is typically made from whole wheat flour, naan can be made from all-purpose flour or a mix of both. Additionally, naan dough may be kneaded with buttermilk, activating leavening agents to impart a mild tartness. Roti, meanwhile, usually consists of flour, water, salt, oil, and sometimes cumin or carom seeds.
Regionally, these flatbreads can vary greatly. In northern India, maize flour is used for ‘makki ki roti,’ while southern India favors rice flour for ‘akki roti.’ Naans, too, have regional variations like the nut-filled Peshawari naan or sesame and nigella seed-sprinkled Roghni naan. These can also be topped with garlic butter or stuffed with minced meat.
Historical Origins
Naan has its roots in the Persian word ‘nân-e sangak’, meaning bread cooked on pebbles, with its earliest mention traceable to 1300 C.E. It made its way to the Indian subcontinent and became a delicacy among Mughals. Roti’s origin, however, is less clear, with some theories suggesting Persian roots, while others trace it to East Africa or the Harappan civilization millennia ago. Historians note its mentions in ancient religious texts, establishing its deep-rooted presence in the Indian subcontinent.
Understanding the key differences between naan and roti not only helps in appreciating these delicious flatbreads but also allows for a deeper culinary connection to their rich histories and varied preparation methods.
