Naan vs. Chapati — What's the Difference?

A leavened, soft bread baked in a tandoor.

A staple in daily meals across South Asia.

Known for its fluffy, chewy texture.

Has a mild, wheaty flavor and chewy texture.

Traditionally served with rich, spicy dishes.

Made with whole wheat flour, water, and sometimes oil.

Requires yeast or baking powder for leavening.

Healthier due to the use of whole grains.

Often contains dairy products for richness.

An unleavened flatbread cooked on a griddle.

Naan (Persian: نان‎, romanized: nān, Pashto : نان Dari: نان, Punjabi: ਨਾਨ, Hindi: नान, Bengali: নান) is a leavened, oven-baked flatbread found in the cuisines mainly of Western Asia, Indian subcontinent, Indonesia, Myanmar and the Caribbean.

Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, rotli, safati, shabaati, phulka and (in the Maldives) roshi, is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, Arabian Peninsula and the Caribbean. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil and optional salt in a mixing utensil called a parat, and are cooked on a tava (flat skillet).It is a common staple in the Indian subcontinent as well as amongst expatriates from the Indian subcontinent throughout the world.

A flat, leavened bread of northwest India, made of wheat flour and baked in a tandoor.

A flat, unleavened, disk-shaped bread of northern India, made of wheat flour, water, and salt. Also called roti.

A type of round, flat bread baked in a tandoor popular in South and Central Asian cuisine.

A flat, unleavened bread from northern India and Pakistan.

A flat pancakelike bread cooked on a griddle, originating in India.

Flat pancake-like bread cooked on a griddle

Yes, chapati is flexible and can be used as a wrap for meats, vegetables, or other fillings.

Generally, yes, because chapati is made from whole wheat flour and has fewer calories and less fat.

Chapati pairs well with a variety of dishes, including vegetarian curries, dal (lentil soup), and cooked vegetables.

The heat causes steam to form inside the dough, making it puff up if it's rolled evenly and no tears are present.

Naan is leavened and cooked in a tandoor, resulting in a soft, fluffy texture, while chapati is unleavened, cooked on a griddle, and has a denser texture.

Yes, both can be lightly reheated on a skillet or in the microwave, though fresh is usually best for taste and texture.

Naan may require yogurt, milk, or eggs, which are not typically used in chapati.

Yes, naan can be cooked in an oven or on a skillet, though the flavor will be slightly different from traditional tandoor-cooked naan.

Naan often contains ingredients like yogurt, milk, or eggs, and is sometimes topped with garlic or butter, adding to its flavor profile.

Preparation time for naan is longer due to the need for the dough to rise, typically taking a few hours including resting time.

Yes, both doughs can be made in advance and refrigerated, though naan dough should be allowed to rise before storage.

Yes, by substituting the regular flour with gluten-free flour blends, though the texture and taste may vary.

Naan is often served with dinner or as part of a special meal, while chapati is consumed at any meal due to its versatility.

Not necessary, but a small amount of oil can be added to the dough to improve the softness and pliability of the chapati.

Both should be stored in airtight containers and can be kept at room temperature for a short time or refrigerated for longer freshness.