Roti, chapatti...

How do they differ?

And, whilst on the bread topic, how is naan made?

Probably daft questions, but I don't know!

Gertie

Roti is typically made from 'maida' and chapattis from regular wheat flour.
Roti may be cooked in a 'tandoor' while chapattis are usually cooked on 'tawas'.

In many parts of the country, roti and chapatti are alsu used interchangeably - though roti is a term used relatively widely in the north.

In north roti and chapati are the one and same thing.
In south, they call tandoori roti as roti.
parontha as chapati,
and kerala parontha as parontha.

and 'phulka' in the north is the small fluffed up chapati.

In north, fulka, chapati, roti all means the same.
South differentiates, with diff. restaurants calling each thing differently I have to actually ask them how it is made to find out what they meant by chapati

Though they are often used interchangeably. There’s lot of difference on how each one is made

Roti / Tandoori Roti – Made of flour and baked on oven (tandoor bhatti)
Phulka - Made of regular wheat flour, baked on flat pan (tawa) and then heated directly over flame to puff.
Chapati – Made of regular wheat flour, baked on flat pan (tawa) only, may add a drop of oil/ghee towards the end of baking.

And in Gujarat the roti is called rotli

while on the subject, my fave of late is Rumali- an ultrathin roti that's oh so tasty and effortlessly wraps up almost any dish in it's fold. yummmmm!!!

Well, actually thats how they differentiate it in south.
In north we use the following nomen-clature :-
roti/chapati/fulka - Made of regular wheat flour, baked on flat pan (tawa) and then heated directly over flame to puff.

Parontha- Made of regular wheat flour, baked on flat pan (tawa) only, may add a drop of oil/ghee towards the end of baking

Tandoori Roti - Made of flour and baked on oven (tandoor bhatti)

Lachcha parontha - Made of flour (a differnt style, with drops of ghee) and then baked on oven.

I think, they must be having some different names in north east for this

While we're at it - What about Uthappams (spelling?), a thicker bread-like base with the texture of toasted muffin, delicious with tomato and onion topping. But how's it made?

Never heard of Google? ... http://www.numkitchen.com/tn9_uthappam.htm

Uthappam is like a pancake, made from batter (mixture of rice and urad flour). These are made on tawas using generous helpings of oil/ghee.

On the other hand, rotis/chapattis are made mainly from wheat flour, which is kneaded using water with curd/ghee/oil.

Thanks people, Numkitchen looks useful, now I know how to make 'Cauliflower 65' - but still don't understand the name . . .

No idea what the '65' refers to, but there is a Chicken 65 too! ... http://www.numkitchen.com/dc6_chicken%2065.htm

Chicken 65 was the favorite food of General Tso.