Tandoori Breads

Naan and roti both go on the wall of the tandoor and come off blistered, but they are not the same bread. Naan is leavened and soft, made with white flour and meant to tear. Roti is unleavened wholewheat, firmer and drier, and it holds up better against a thin gravy.

Butter versions of each are brushed as they come out. Garlic naan has it worked into the dough rather than scattered on top.

Parotta is the odd one here and the only South Indian bread on the list — not baked in the tandoor at all but griddled, layered and flaky. If you are ordering a Chettinad or kurma gravy, that is the bread it was built for.

The full parotta board →