Naan vs Paratha

Naan is a general term for leavened flatbreads that are very popular in different parts of the world, particularly in India. Naan is made from white flour and considered as a “yeast free” Indian bread. It is often baked in a stone oven or tava and is served hot and brushed with butter or ghee.

Paratha is also a flatbread, but it is made from whole wheat flour. This bread is made by pan frying it in a tava or tawa (Indian frying pan). It is often stuffed with vegetables and spices and is a favorite accompaniment among Indian cuisines. It was believed to have first originated in the Punjab region which spans northern India and Pakistan.

Naan has been a popular breakfast food since early times, and a lot of different variations have improved its flavor and made it more appetizing over the passing of time. The dough is kneaded well and then set aside for a few hours to rise. The dough can also be stuffed with produce (raisins, potatoes, and nuts), spices, and meat, depending on the baker’s preference. Baking powder is used as a substitute for yeast, and in some cases yogurt is added to provide more volume and thickness to the bread.

The word paratha is a union of the two words “parat” and “atta,” which means layers of cooked flour. Ghee and cooking oil are sometimes mixed with the dough to give it a more flaky texture. It can be eaten as it is or dipped in any kind of sauces that are common among different cuisines around the world. It is also often rolled into a tube and eaten with tea or other similar beverages. Its appearance ranges from round, square and triangular shapes.

One of the big differences of naan bread, when compared to the other type of breads, is its “fat content”. If you have a good metabolism, then this bread is a good way to start your day and an ideal source of energy for your everyday activities. People who are very strict with their figures can still eat naan bread, but they should set a limit for themselves when nibbling on this tasty treat.

Paratha has also been popular in other countries such as Singapore, Burma, and Malaysia. Often served as a dessert, some variations of these bread like the flaky “Htat ta ya” (Hundred layers) are very tricky to do because of the layering sequence involved in their preparations. Since parathas are breads that are brushed, folded, and rolled out again, it is one of the breads that take time to prepare.

While there are similarities between these two types of flat breads, the big difference lies on the flour that is used to make them and the preparation involved when you bake them. Even so, both flatbreads are very popular and very tasty. Anyone who will get the chance to taste them will surely crave more.

Summary:

1.Naan is made from white flour while paratha is made from whole wheat flour.
2.Yogurt is added to Naan to give it more volume and thickness. Paratha, on the other hand, is soft and flaky.
3.Naan is baked on a stone oven or a tava without using cooking oil. Paratha, on the other hand, uses cooking oil when you bake them.

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