Roti, Chapati & Paratha are all Indian flat breads. They are made on a flat top griddle or tawa. They are similar but there are subtle differences: ROTI is a traditional unleavened whole-wheat bread which, depending on the country and the cook, can be as thin as a"skin" or soft and pliable, closer to a pita.
Naan and Kulcha Breads Naan uses Yeast as a leavening agent whereas Kulcha makes use of baking powder and baking soda for its preparation. Hence Kulcha does not need to rise like Naan. Naans are usually oblong in shape while Kulchas are round (although technically its more of a look and feel rather than as a rule).
Soft fluffy luchi and spicy hot dum aloo is a deadly combination. Ask any Bengali and you will understand the importance of this round, swelled up, apparently simple flatbread in their life. From the breakfast in a lazy Sunday morning to the lunch on Durgashtami, this deep-fried yet light-weight food can serve the purpose of all occasions.
PARATHA is a North Indian flatbread that may be stuffed or not. It is usually on the thicker side and may have several layers (8-10) that are well oiled with ghee. NAAN, which is made from white flour and leavened either with a starter or with yeast. It is traditionally made in a tandoor oven.