#breads tradition

# Naan, Roti, Paratha, and Kulcha: What's the Difference?

There’s a wide array of Indian bread on the market, and each type is unique in terms of recipe, texture, and cultural heritage. From simple, everyday choices to more complex creations, there’s a flatbread for every occasion and preference.

Here’s how you can distinguish between some of the most popular Indian breads – naan, roti, paratha, and kulcha.

Roti

The most basic, healthy, and everyday bread in an Indian house is the roti. Also known as chapati or phulka, it’s made from atta (whole wheat flour) with the help of water and a touch of salt. It is usually flattened in thin, round discs that cook on a tawa (a flat griddle) or, when on very high heat, puffs up like a balloon, revealing a light and fluffy interior.

Naan

Naan is more than just your average bread. Typically made with maida (all-purpose flour) and often enhanced with yogurt, milk or even yeast, naan has a softer texture than its roti counterpart. This chewy, pillowy flatbread is best made in a tandoor (a clay oven) as it chars slightly from the high heat, leaving golden spots, and picks up a delicious smoky flavor. The popular options in naan vary from plain butter naan, to garlic naan and cheese naan – stuffed with a melt-in-your-mouth cheese!

Paratha

Paratha is more than a bread; it’s a full meal. This flatbread is layered, flaky and cooked with a generous amount of oil or ghee until it achieves a crispy exterior with soft and tender interiors. They come in an endless array of delicious stuffings such as potatoes (aloo paratha), cauliflower (gobi paratha), paneer (cottage cheese paratha), radishes (mooli paratha), or a simple plain paratha – these are commonly eaten for breakfast along with yogurt, butter, or pickle.

Kulcha

Similar to naan, kulcha is also often made using maida, but has a unique, leavened texture and typically a slightly more rustic flavor than the restaurant favorite. Also traditionally baked in a tandoor (though increasingly popular cooked on a tawa), kulcha can be stuffed with finely chopped onions, paneer, or potatoes – it’s a North Indian favorite particularly known for its affinity to ‘chole’ (a spicy chickpea dish). A classic Amritsari kulcha stuffed to the brim, is an experience to remember.

Roti vs. Naan vs. Paratha vs. Kulcha

| BREAD | MAIN INGREDIENT | TEXTURE | COOKING METHOD | BEST SERVED WITH | | - | - | - | - | - | | Roti | WHOLE WHEAT FLOUR | SOFT AND THIN | TAWA | DAL, VEGETABLES, CURRIES | | Naan | REFINED FLOUR | SOFT AND FLUFFY | TANDOOR | RICH GRAVIES AND KEBABS | | Paratha | WHOLE WHEAT FLOUR | FLAKY AND CRISPY | TAWA WITH OIL/GHEE | YOGURT, PICKLE, CURRIES | | Kulcha | REFINED FLOUR | SOFT WITH CRISPY EDGES | TANDOOR/TAWA | CHOLE AND PUNJABI DISHES |