Roti is a general name used for Indian Bread. It is the primary food in the daily menu of most people in the Indian subcontinent. Anyway, roti is eaten more in the northern regions of the country because of its dry climate.
Depending upon the ingredients and method of preparation, a variety of breads are made in India – Chapati, Puran Poli, Phulka, Luchi, Puri, Roti, Paratha, Naan, Appam, Dosa, Bhatoora, Kulcha, Pathiri, Baqar Khani, and many more. Each name refers to a different kind. Some of these, like Paratha and Roti have many varieties. Some varieties depend on the kind of grain used to prepare them, and others depend on the fillings they contain. Most of the time, it is prepared according to one’s own taste and imagination.
Poli is sweet, chapati and paratha is made with whole wheat flour, naan is soft and fluffy north Indian roti and is made from plain flour with a little bit of yeast, puri and bhatura are deep fried in oil, Paratha are layered bread made of wheat flour but fried in little oil. Anyway, most of these breads are cooked on a flat pan except Naan and other Tandoori class of breads. A special oven called a tandoor clay oven is used for cooking Naan directly over a flame.
Roti is simple to make and can be served plain or stuffed and is great with curry or other Indian dish or cooked vegetables. You may serve Naan with Dal, Chola, Palak Paneer (spinach curry with cheese) or any vegetable.