I love bread! It is a horrible and honest answer, but since I was a child I have enjoyed bread of any kind. I was excited to have found a recipe for what I had thought was naan. However, I was surprisingly excited to understand the differences between naan and what I found to have made, roti. The following describes the subtle differences:
Naan or Nan is a leavened, oven-baked flatbread. It is popular in West, Central and South Asia. In Iran, from which the word ultimately originated, nān does not carry any special significance, as it is merely the everyday word for any kind of bread. Naan in other parts of South Asia usually refers to a specific kind of thick flatbread. Generally, it resembles pita and, like pita bread, is usually leavened with yeast or with bread starter. Naan is cooked in a tandoor, from which tandoori cooking takes its name. This distinguishes it from roti, which is usually cooked on a flat or slightly concave iron griddle called a tava. Typically, it will be served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with
Roti is generally an Indian bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also consumed in parts of South Africa, the southern Caribbean–particularly in Trinidad and Tobago–Guyana and Fiji. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread. Roti and its thinner variant, known as chapati, are integral to Indian and Pakistani cuisine
Here are a few tips to keep in mind:
- I used whole-wheat flour.
- I used more than the amount of water suggested.
- You want to create dough that is firm but a cohesive piece.
- I mixed the dough in my Kitchen Aide mixer, then I kneaded it to incorporate the missed flour and lost pieces.
- I was able to divide my dough into nine balls, probably 12 had I made them evenly sized.
- Be sure to roll them thinly. Thicker pieces will leave a doughy texture when cooked.
- After rolling them, place them on a cookie sheet layering them with paper towels to keep them from sticking.
- Be sure to not over flour them because the flour residue will stick to the naan during the cooking process and be left afterwards. No one likes raw flour.
- Heat the skillet, without oil or Pam, on high.
- The dough will begin to bubble with air pockets within 30 seconds. Flip the bread immediately to reduce the chance of burning the bread and cook for an additional 30 seconds.
- The tops of the naan will be freckled with brown cook spots.
- Oil only the top of the naan. Because the bread is thin, the oil will be absorbed on both sides.
Understanding my love for Indian dishes, I am thrilled to understand both the difference between naan and roti and having found a recipe that allow for a traditional bread to accompany my future exotic dishes. Paired with a curried quinoa stew or as a side to a tikka masala, the roti is simple and easy to make. You can even add peanut butter and enjoy as is, like my mother. Hurry though because with friends and family there might not be any left
Leave a comment with your favorite Indian recipes. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.