Naan is the leavened flat bread which is made from the white flour. It is an ideal source of energy. Milk or yogurt is added to naan for the volume and thickness. It is baked in a stone oven or tava. It is triangular in shape.
Paratha is the flat bread which is made from the whole wheat flour. It is fried in the pan. It takes much time to prepare. It is quite popular in North India.
|(In Indian cookery) a type of leavened bread, typically of teardrop shape and traditionally cooked in a clay oven||(In Indian cookery) a flat, thick piece of unleavened bread fried on a griddle.|
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|History||The first recorded history of Naan can be found in South Asia.||It originated in Pakistan as a shallow fried version of puri and then gradually became well known in the neighboring country, India.|
|Word origin||The word naan was originated from Urdu and Persian nān.||The word paratha was originated from Hindi parāṭhā.|
|Alternative names||Tandoori naan||Parantha, Parauntha, Palata, Farata|
|Bake||Naan is baked on a stone oven or a tava.||Paratha requires a cooking oil when we bake them.|
|Made of||Naan is made from white flour with salt, a yeast culture, and enough yogurt||Paratha is made from the whole wheat flour with fillings using potato, cheese spices, raddish, fenugreek etc.|
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