Roti, chapatti...

#1
Mar 21st, 2007, 12:29 Senior Member
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#1

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
#2
Mar 21st, 2007, 13:33 Senior Member
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#2
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.
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#3
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.
#4
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#4
and 'phulka' in the north is the small fluffed up chapati.
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#5
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
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#6
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.
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#7
Mar 21st, 2007, 15:05 Discombobulated Elsewherean!
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#7
And in Gujarat the roti is called rotli
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#8
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!!!
#9
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#9
Quote:
Originally Posted by anindya911 View Post 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.
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
#10
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#10
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?
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#11
Quote:
Originally Posted by moo View Post 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
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#12
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#12
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.
#13
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#13
Thanks people, Numkitchen looks useful, now I know how to make 'Cauliflower 65' - but still don't understand the name . . .
#14
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#14
Quote:
Originally Posted by moo View Post 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
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#15
Chicken 65 was the favorite food of General Tso.

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