Wheat is the second most-consumed grain in India. What is the difference between Roti and Chapati? Tofu Stuffed Paranthas and Gobi (Cauliflower) Paranthas. Paranthas are like Rotis but they are stuffed with a filling e.g. You can make other dishes like Paranthas using wheat dough or Atta. You can prep the dough in advance and store it in the fridge for up to a day or two. The dough flattening requires a little bit of talent and lots of practice. These flattened dough pieces are cooked on both sides on a heated pan or Tawa. Once the dough is ready, it’s flattened out with a rolling pin. Many households don’t put the salt in while kneading the dough. Rotis are made by mixing wholewheat flour, known as atta, salt, and water into an unleavened dough (also called A tta). This polyonymous dish is called many things in India – Rotis or Phulkas or Chapatis. People from different parts of the globe consume a variation of this everyday staple Indian bread. People have it three times a day with side dishes like Palak Paneer (Vegan) or Chana Masala. Since Rotis are unleavened bread and don’t require kneading and proofing, it is consumed every day. Secondly, Naan requires leavened dough prepared with all-purpose flour and atta flour. The maintenance itself will drill a hole in the pocket.
It seems uncomplicated but owning a tandoor is not as easy as it sounds. Essentially because naans are made in LARGE hot clay ovens or tandoors only found in restaurants.
But they shouldn’t represent Indian foods. Naans taste great and go amazingly with certain dishes. I will lose some marbles if one more person tells me that Naan bread is a staple dish for us Indians.
It came as quite a shock to me that people abroad consider Naan as the staple food for Indians.
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