* Roti / chapati is usually not made to swell up, especially if it is rolled comparatively thick. Bubbles do appear in the roti / chapati when steam forms in some places * The word 'Roti' is used commonly in north, central and east India, whereas 'Chapati' is used more in west (Mumbai), and south India.
It doesn’t matter what’s IN the makhani, though paneer > everything else the same way roti > everything else. It’s the combination of the earthiness of the wheat catching the acid of the tomato, and of course, the long-standing magical pairing of bread and butter underlying it. Man, you don’t even need to put
Naan- A flatbread made of flour which is traditionally cooked in a clay oven. It’s also found in Middle Eastern countries. By the way, calling naan ‘naan bread’ is ridiculous because naan is bread in Persian. You literally said ‘bread bread’. Roti/Chapati- Different names for the same item.
Tandoori rotis require a special type of oven, called a tandoor, predominantly found at restaurants. It is not common for a housewife to have a tandoor. Both are made of flour, but chapati is made of whole wheat flour, while tandoor roti is made of maida, or white all-purpose flour. Both breads pair with any Indian food.