Naan vs. Chapati — What's the Difference?

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