Naan vs roti vs paratha vs kulcha

Naan is made from refined white flour, leavened with yeast or yogurt, and cooked against the wall of a clay tandoor, then brushed with butter, so it's soft, chewy and rich. Roti is whole wheat, unleavened, and cooked on a flat griddle with no fat, so it's thin, plain and tastes of wheat.

Both use refined flour, are leavened, and are cooked in a tandoor. Kulcha is usually leavened with baking powder rather than yeast, rolled thicker and rounder, and comes out denser and crisper than naan. Kulcha is also very often stuffed, most famously with spiced potato in the Amritsari style.

Paratha is made from the same unleavened whole wheat dough as roti, but the dough is repeatedly brushed with ghee and folded so it cooks into separate flaky layers. It's often stuffed with potato, cauliflower or paneer, and in northern India a stuffed paratha is frequently a full breakfast.

Roti or chapati. It's whole wheat, unleavened, thin and made without added fat. Naan uses refined flour and added butter, and paratha has the most fat of the common breads because of the ghee laminated into it.

No. Both are leavened flatbreads, but naan is enriched with yogurt, milk or butter and cooked at very high heat in a tandoor, which makes it softer and chewier. Pita is baked and forms a hollow pocket; naan does not.

Whole wheat unleavened roti dough cooked in a tandoor rather than on a griddle. It comes out thicker, blistered and chewier than a griddle roti. The word tandoori refers to the oven, not to the type of dough.

Chapati and roti refer to essentially the same bread: thin, unleavened whole wheat flatbread cooked on a griddle. The words are used interchangeably in most contexts.

Sel roti is a Nepali bread made from sweetened rice flour, shaped into a ring and deep-fried. It's made for festivals such as Dashain and Tihar, and it's closer to a doughnut than to a flatbread.