What is the difference between chapati and naan bread?!
Answers:
Both Chapati and Naan breads are traditional Indian breads!. Chapatis can be eaten at any meal of the day (often, at breakfast or snacktime, families eat them with jam or sugar)!. Naan is not eaten for breakfast, because it is much thicker/more filling!. It is served with lunch or dinner!. A naan is not eaten with sugar, jam, or fruit!. It is eaten with a curry!. (One exception is the Kabuli naan, which is prepared with dried fruits and nuts in it!.)
The main difference between a chapati and a naan is that a naan is leavened!. (It is raised!.) This means that the dough is prepared using yeast!. This is what makes a naan fluffy!. A chapati, on the other hand, is not leavened, which is why it is flat and not fluffy!. For a chapati, you simply mix flour and water and roll it out and slap it on the ungreased tawa (hot griddle)!. You do not use yeast or baking powder to raise chapati dough and make it thick and fluffy!. A chapati is therefore an unleavened quick bread!. Naan is leavened and is baked in an oven!.
Another difference is the flour used!. A chapati is made using wheat flour!. This flour is durum wheat flour, also called "atta flour!." This is why a chapati has a darker brown color than a naan, which is white!. A naan is white because it is made with maida, or regular all-purpose flour!.
Neither a naan nor a chapati (also called roti) is fried!. Both a chapati and a naan can be baked (in an oven--in India they use a special oven called a tandoor)!. However a naan is not usually prepared on a tawa (frying pan, griddle, skillet)!. A chapati can be prepared on a tawa!.
A chapati is much easier to make and is much healthier!. A naan is flaky and delicious because it is rolled out with ghee/oil!. A chapati is traditionally fat free (only containing wheat flour, water, and salt)!. It may be brushed with ghee but this is not necessaryWww@FoodAQ@Com
The main difference between a chapati and a naan is that a naan is leavened!. (It is raised!.) This means that the dough is prepared using yeast!. This is what makes a naan fluffy!. A chapati, on the other hand, is not leavened, which is why it is flat and not fluffy!. For a chapati, you simply mix flour and water and roll it out and slap it on the ungreased tawa (hot griddle)!. You do not use yeast or baking powder to raise chapati dough and make it thick and fluffy!. A chapati is therefore an unleavened quick bread!. Naan is leavened and is baked in an oven!.
Another difference is the flour used!. A chapati is made using wheat flour!. This flour is durum wheat flour, also called "atta flour!." This is why a chapati has a darker brown color than a naan, which is white!. A naan is white because it is made with maida, or regular all-purpose flour!.
Neither a naan nor a chapati (also called roti) is fried!. Both a chapati and a naan can be baked (in an oven--in India they use a special oven called a tandoor)!. However a naan is not usually prepared on a tawa (frying pan, griddle, skillet)!. A chapati can be prepared on a tawa!.
A chapati is much easier to make and is much healthier!. A naan is flaky and delicious because it is rolled out with ghee/oil!. A chapati is traditionally fat free (only containing wheat flour, water, and salt)!. It may be brushed with ghee but this is not necessaryWww@FoodAQ@Com
Naan
Take a medium handful of the dough, roll it into a sausage shape between your palms then roll it long and flat on a floured bench!. Keep turning it as you roll it so that it is covered with dry flour and doesn't stick to the bench!. If you are making naan you can place this into a preheated oven at about 250 !.degrees, or place it into a horizontal toaster, or under a grill-er immediately or you can leave it covered with a cloth or pan lid on the bench for about 10 - 15 minutes while it rises!. When it has risen a little, place it into the baking utensil!. It will rise more and form a pocket when it bakes!. You will have to trial-and-error the baking according to your particular utensil!. It should be crisp on the surface but still moist inside!.
Chapatti
Pre-heat a heavy skillet without oil!. Roll a flat bread as in the naan or puri method!. Place it into the hot skillet and cook for about 30 seconds!. Flip it over and repeat on the other side to seal the dough!. To make sure there is even heat to the chapatti you can lightly press it against the skillet base with a flat potato masher or some other utensil!. It will form a single pocket or a series of small ones!. Once it has risen you can serve it with a little margarine or oil spread on one surface!. If you are doing a number of chapatti and have an oven available, preheat it to about 250 degrees!. Seal both sides of a rolled chapatti in the skillet and then place it on a rack in the oven where it will rise to a pocket!. You can serially cook quite a number of chapatti this way!. Serve hot with anything!. Www@FoodAQ@Com
Take a medium handful of the dough, roll it into a sausage shape between your palms then roll it long and flat on a floured bench!. Keep turning it as you roll it so that it is covered with dry flour and doesn't stick to the bench!. If you are making naan you can place this into a preheated oven at about 250 !.degrees, or place it into a horizontal toaster, or under a grill-er immediately or you can leave it covered with a cloth or pan lid on the bench for about 10 - 15 minutes while it rises!. When it has risen a little, place it into the baking utensil!. It will rise more and form a pocket when it bakes!. You will have to trial-and-error the baking according to your particular utensil!. It should be crisp on the surface but still moist inside!.
Chapatti
Pre-heat a heavy skillet without oil!. Roll a flat bread as in the naan or puri method!. Place it into the hot skillet and cook for about 30 seconds!. Flip it over and repeat on the other side to seal the dough!. To make sure there is even heat to the chapatti you can lightly press it against the skillet base with a flat potato masher or some other utensil!. It will form a single pocket or a series of small ones!. Once it has risen you can serve it with a little margarine or oil spread on one surface!. If you are doing a number of chapatti and have an oven available, preheat it to about 250 degrees!. Seal both sides of a rolled chapatti in the skillet and then place it on a rack in the oven where it will rise to a pocket!. You can serially cook quite a number of chapatti this way!. Serve hot with anything!. Www@FoodAQ@Com
Chapati (or roti) are generally thin and made on a tawa (special frying pan)!. Naan is much thicker and usually cooked in a tandoor (clay oven)!.
Roti/chapati is what most people make at home since it is faster to make!. Naan is only made once in a while since it is heavier (in terms of filling your stomach)!.
BOTH are delicious!.Www@FoodAQ@Com
Roti/chapati is what most people make at home since it is faster to make!. Naan is only made once in a while since it is heavier (in terms of filling your stomach)!.
BOTH are delicious!.Www@FoodAQ@Com
Chapati and Naan are both Indian flatbreads!. They differ in flour, dough making and cooking!. Historically, Chapati can be traced back to Indus valeey civilization in India!. The Naan is rather new compared to Chapati!. It was introduced in late 1190s by Ghauri who invaded India!. It was brought from Afghanistan!. It was commonly served at Delhi Sutanate during imperial court!.
Chapati is made of whole-grain stone ground wheat flour!. It has no leavening!. Just a bit of salt and water are added to make the dough!. The bread is baked on a stove-top hot iron plate called Tawa!. It is about 6" round!. One cup of flour yields about 5 breads!.
For Naan, the flour is a mix of Pastry flour and regular whole-grain wheat flour used to make Chapati!. The dough for traditional Naan include yeast, eggs, and yogurt!. The Naan is baked in clay oven called Tandoor!. The shape may be round like Chapati or tear-drop shape!. It is thick!. One cup yields about two Naan!.
http://www!.indiacurry!.com/faqterms/whatn!.!.!.
What is Naan Atta!? How to make Naan Atta!?
Naan Atta is a mix of fine-ground and coarse-ground flours milled from 'White Semi hard Wheat'
'Naan Atta' is used to make Naan (a leavened bread) as well as non-leavened breads such as Flaky Paratha Paratha - Khasta (Flaky)
The first documented information we find about Naan Atta is given in Ain-I-Akbar bread recipe Bread Recipe (Ain-I-Akbar)!.
'For the bread used at court, one man of wheat is made to yield ? m!. of fine flour; 2 s!. coarsely pounded flour; and the rest bran; if this degree of fineness be not required, the proportions are altered'
The flour for Naan is a mix of Fine flour (Maida), and Coarse flour (Atta)!. Safed Gehun (White Hard Wheat) grown in Punjab was milled as Maida (fine flour) and Atta (coarse flour)!. This Atta was called Safed Atta, 'White Atta', or 'Naan Atta'!.
To make Naan, you need to mix Maida and Safed Atta!. Every thing changed with the development of various Sonara wheat strains during Green revolution What was the Green Revolution!?!. Mistakenly, some people started to use Maida milled from 'Soft White Wheat'!. It lacked gluten needed for leavened bread!.
In United States, we have two alternatives to make Naan Atta
1!. Mix equal amounts by weight of 'un-bleached All-Purpose flour' and 'White Whole Wheat Flour'
2!. Mix equal amounts by weight of 'Pastry Flour', and 'Durum Atta'
Naan dough is made very much like dough for a pizza!. Methods to bake NaanWww@FoodAQ@Com
Chapati is made of whole-grain stone ground wheat flour!. It has no leavening!. Just a bit of salt and water are added to make the dough!. The bread is baked on a stove-top hot iron plate called Tawa!. It is about 6" round!. One cup of flour yields about 5 breads!.
For Naan, the flour is a mix of Pastry flour and regular whole-grain wheat flour used to make Chapati!. The dough for traditional Naan include yeast, eggs, and yogurt!. The Naan is baked in clay oven called Tandoor!. The shape may be round like Chapati or tear-drop shape!. It is thick!. One cup yields about two Naan!.
http://www!.indiacurry!.com/faqterms/whatn!.!.!.
What is Naan Atta!? How to make Naan Atta!?
Naan Atta is a mix of fine-ground and coarse-ground flours milled from 'White Semi hard Wheat'
'Naan Atta' is used to make Naan (a leavened bread) as well as non-leavened breads such as Flaky Paratha Paratha - Khasta (Flaky)
The first documented information we find about Naan Atta is given in Ain-I-Akbar bread recipe Bread Recipe (Ain-I-Akbar)!.
'For the bread used at court, one man of wheat is made to yield ? m!. of fine flour; 2 s!. coarsely pounded flour; and the rest bran; if this degree of fineness be not required, the proportions are altered'
The flour for Naan is a mix of Fine flour (Maida), and Coarse flour (Atta)!. Safed Gehun (White Hard Wheat) grown in Punjab was milled as Maida (fine flour) and Atta (coarse flour)!. This Atta was called Safed Atta, 'White Atta', or 'Naan Atta'!.
To make Naan, you need to mix Maida and Safed Atta!. Every thing changed with the development of various Sonara wheat strains during Green revolution What was the Green Revolution!?!. Mistakenly, some people started to use Maida milled from 'Soft White Wheat'!. It lacked gluten needed for leavened bread!.
In United States, we have two alternatives to make Naan Atta
1!. Mix equal amounts by weight of 'un-bleached All-Purpose flour' and 'White Whole Wheat Flour'
2!. Mix equal amounts by weight of 'Pastry Flour', and 'Durum Atta'
Naan dough is made very much like dough for a pizza!. Methods to bake NaanWww@FoodAQ@Com
http://etherwork!.net/ejmtph/recipes/flat!.!.!.
chapati is wheat flour
naan is regualr flour with yogurt in itWww@FoodAQ@Com
chapati is wheat flour
naan is regualr flour with yogurt in itWww@FoodAQ@Com
Chapati is made from generally wheat flour and Naan is made from Maida flour!. Www@FoodAQ@Com
the difference for me is that I don't know what chapti is and I love naan, it's so tasty
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the difference is that chapati is made from wheat flour and naan bread is made from maidaWww@FoodAQ@Com
both are breadWww@FoodAQ@Com