Naan vs. Pita Bread: What’s the Difference? – Stonefire Authentic Flatbreads (2024)

FAQs

What is the difference between pita bread and naan? ›

Naan bread is soft, fluffy, and chewy, whereas pita bread is denser with a slightly crispy texture on the outside. Naan bread also has a buttery flavor due to the ghee and buttermilk in the dough, which adds an extra dimension of flavor compared to pita bread's more neutral taste.

Pita bread isn't necessarily healthier than regular bread. What matters more is the ingredients and portion sizes that you choose. Some types of thin pita pockets have fewer carbohydrates per serving than bread but it depends on the brand and how much you eat.

A Pita Bread IS a flatbread! It's an unleavened type of bread, therefore, a flatbread. But flatbread can be made from anything even just plain flour and water. Other types of flatbreads include Naan (West & South Asia), Piadina (Italian), Lavash (Armenian), Roti (India).

What most people don't realize is, most Indians don't eat naan everyday. It's a treat reserved for special occasions. A healthier alternative that is eaten daily in most indian households, is roti (also called chapati or fulka). It's an unleavened flatbread made of just two ingredients - whole wheat flour and water.

Naan is an Indian bread that, like a pita, has a large hollow in the center, created by the moisture in its dough turning to steam and forming an air pocket when it bakes. But unlike pita, naan is chewy and delicate in flavor and texture, and once again… very tasty!

To choose a beneficial bread, you can look for varieties made from 100% whole-grain and/or sprouted-grain flours. Make sure your bread is low in added sweeteners. A few good options include sourdough, rye, flax, and oat breads.

Blood Sugar: Since blood sugar response can vary, some people may notice pita bread spikes their blood sugar even if it's made with whole wheat flour.

Pita bread reduces inflammation within the body.

Low-carb diets aside, the USDA recommends 5-8 servings of grains each day, and depending on the size of a pita, it would be 1-2 servings. Even if you decide to cut down on carbs, you can enjoy one whole-wheat pita each day and be well under the recommended servings.

Tandoori roti is closer to naan thanks to its similar cooking method. Though tandoori roti starts off like regular roti, it is usually more flaky and crispier because it is cooked in a tandoor oven on high heat. Just like naan, tandoori roti has a grilled flavor.

Is naan a type of flatbread? ›

Naan is a simple Indian flatbread that is perfect for scooping up sauce and rice and it makes a perfect accompaniment to just about any meal, Indian or not.

In Greek, pita (πίτα) is understood by default to refer to the thicker, pocketless Greek pita, whereas the thinner khubz-style pita is referred to as aravikí pita (αραβική πίτα, lit. "Arabic pastry").

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And like those fluffy spuds, this soft flatbread has little nutritional value. Most naan recipes call for Greek yogurt to give it that airy texture. But that's more than offset by less healthy ingredients like white flour, sugar, and oil.

Roti is a good source of dietary fiber, proteins, iron, potassium, and minerals. Naan is relatively lower in nutritional value and can contain higher amounts of fat and cholesterol. Roti is typically dairy-free.

Naan or naan bread is a type of bread that comes in a large, round, flat piece and is usually eaten with Indian food.

Flour, yeast, milk, and butter make a tender dough that's simply seasoned with garlic and salt, but there is a wide array of naan bread flavors. You'll find everything from coconut and raisin-stuffed bread to saucy lamb-topped naan in restaurants and home kitchens around the world.

One of the unique features of pita bread is its ability to puff up when baked, thanks to the combination of the yeast, flour and the heat, which causes the rapid expansion of the dough. The result: a fluffy, chewy bread with a pocket in the middle that can be used to encase all types of delicious fillings.

originating from over 2,500 years ago, naan, today identified as a leavened indian flatbread, traces its history back to old iran or persia, where the word “naan” referred to bread baked on hot pebbles.