Tandoori Roti Vs Naan: Spot Main Differences

tandoori roti vs naan

Tandoori roti vs Naan is not just a hot topic in India, but abroad also. This blog will give you a thorough differences between the two. So, keep reading!

Main Differences – Tandoori Roti Vs Naan

Tandoori Roti- The prehistoric flatbreads

Tandoori Roti

Tandoori roti originated in the Mesopotamian civilization or the I did valley civilization. According to historians, this is the oldest known form of roti making in the history of civilization.

It is made with whole wheat flour and cooked in a clay oven.

Tandoori roti can be eaten in lunch, dinner, or even breakfast. Tandoori roti making is like an institution in the Punjab region of India. This roti needs a very high temperature to cook.

Naan- The taste bud energizers

Naan

It is conceivable that an assortment of the Naan bread might have been prepared and made during the Harappan period, otherwise called the Indus civilization. This was the era when chapatis and thick rotis were made by the then chefs.

It’s said that the Delhi sultan’s we’re the ones to introduce keema, paratha Naan even before the Mughals came to India.  The history of this exotic dish can be found in the notes of the Indo-Persian writer Amir Kushrau in 1300.

There are various kinds of Naan that you may find tempting. Here are the most popular ones –

  • Plain Naan – a flatbread brushed with ghee or margarine.

 

  • Garlic Naan – It’s a flatbread with squashed garlic and spread

 

  • Kulcha Naan –It has a filling of cooked onions.

 

  • Keema Naan – It comprises a filling of minced sheep, lamb or goat meat.

 

  • Roghani Naan – It’s sprinkled with sesame seeds, and is well known in even in Pakistan.

 

  • Peshawari Naan and Kashmiri Naan – It’s loaded with nuts, raisins, and pistachios.

 

  • Paneer Naan – It’s loaded with a filling of paneer (cheddar) seasoned with ground coriander and paprika.

 

  • Amritsari Naan – It’s loaded with crushed potatoes.

 

Preparing Tandoori Roti

To prepare Tandoori Roti, you’ll require the following –

Ingredients

  • Wheat flour
  • Sugar
  • Heating powder
  • Salt
  • Curd
  • Water
  • Oil

Steps to prepare

  1. Initially, in an enormous bowl, take wheat flour, sugar, baking powder, and salt.
  2. Blend well, ensuring everything is very much joined.
  3. Immediately add curd and begin mixing.
  4. Add water as required and keep on kneading for 5 minutes.
  5. Shortly add tbsp oil and mix until the mixture turns smooth.
  6. Cover and rest for 1 hour or more.
  7. Following 60 minutes, knead the mix and knead again ensuring the batter is delicate.
  8. Squeeze the mixture with wheat flour.
  9. Roll delicately; ensuring the roti is marginally thick.
  10. Presently sprinkle some water and spread consistently.
  11. Heat the Tawa on medium fire, and once the Tawa is hot slip the roti onto the Tawa.
  12. Ensure that the roti attaches to the skillet.
  13. Cook for a moment or until the roti mostly puffs up and the base gets concocted.
  14. Now, flip the Tawa onto the Tawa and cook until the roti is cooked consistently.
  15. Try not to stress if there are some dark spots.
  16. Scratch the roti and ensure the roti is cooked totally from all the sides.
  17. Brush the baked roti with margarine and enjoy with curry.

Preparing Naan

To prepare Naan, you’ll require the following –

Ingredients

  • Wheat flour
  • Sugar
  • Heating powder
  • Preparing pop
  • Salt
  • Curd
  • Water
  • Oil

Steps to Prepare

  1. In a large bowl, take wheat flour, sugar, baking powder, baking soda and salt.
  2. Blend well, ensuring all the contents are thoroughly mixed.
  3. Presently add a cup of curd and start mixing.
  4. Add water as required and keep on mixing for 5 minutes.
  5. Presently add oil and mix well until the mixture turns smooth and delicate.
  6. Cover and rest for 1 hour or more.
  7. After 60 minutes, ensure the mixture turns soft.
  8. Squeeze the mixture with wheat flour.
  9. Roll delicately, ensuring the Naan is marginally thick.
  10. Presently sprinkle some water and spread consistently.
  11. Heat the Tawa on medium fire, and once the Tawa is hot, place the Naan onto the Tawa.
  12. Ensure the waterside is looking down. Press delicately, so that the Naan clings to the skillet.
  13. Cook for a moment or until the Naan mostly puffs up and the base gets concocted.
  14. Presently flip the Tawa onto the fire and cook until the roti is cooked consistently.
  15. Try not to continue heating if some dark spots are showing up.
  16. Scratch the Naan and ensure it is cooked totally from all the sides.
  17. Now, brush the baked Naan with margarine and enjoy with curry.

That’s it! This article gives a clear insight into the two famous Indian rotis. So, what’s your take on each? Don’t forget to share those in the comment section below!

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