Naan vs Roti vs Chapati: What's the Difference?

Three breads, one simple guide

Bread is an important part of an Indian meal, and takeaway menus often list several kinds. Naan, roti and chapati can look similar, but they are made in different ways and taste quite different.

Naan

Naan is a soft, thick, fluffy bread. The dough is made with white flour and is usually leavened, often with yeast, and many recipes include yoghurt or milk. It is traditionally slapped onto the hot inside wall of a tandoor oven, which gives it bubbles and charred spots. Popular versions include plain, garlic, keema (with minced meat), and peshwari, which is sweet with coconut and often nuts and sultanas. Naan is filling and great for scooping up thick sauces.

Chapati

Chapati is a thin, flat, unleavened bread, usually made from wholemeal wheat flour, called atta, and water. It is cooked on a flat, hot pan called a tawa. It is lighter and softer than naan and is eaten every day in many homes across India and Pakistan.

Roti

Roti is the general word for flatbread in many parts of South Asia. On UK takeaway menus, roti and chapati are often the same or very similar. Tandoori roti is a little different: it is baked in the tandoor and tends to be thicker and chewier than chapati.

Which should you choose?

Choose naan for a rich, filling treat with creamy or saucy curries. Choose chapati or roti for a lighter meal or if you are having rice as well. Paratha, a flaky layered bread fried with butter or ghee, is another option if you see it on the menu.

Allergens

All three breads contain wheat (gluten). Naan often contains dairy and sometimes egg, and peshwari naan may contain nuts. Ask the takeaway before ordering.