Konjam Soru Konjam Varalaru!!!

Long back it was one of my cousins who asked me difference between the various bread types like roti, chapathi, naan etc...
So here I am to post the explanation I had told him... Of course I am inspired very much by this show  that is telecast in Pudhiya thalaimurai channel "Konjam Soru Konjam Varalaru" which is roughly translate as "Little food , Little history" :)

Paratha has layers ... They are usually made out of maida or atta, made on tava/tandoor (if lots of layers)... we can stuff this :) 

Naan also has layers... made only by maida + yeast/raising agent (some use eggs too) but it is cooked in Tandoor 

Chapathi/Roti are same as far as i know... they dont have layers and are made on tava. Usually oil or ghee is used while making dough as well as while cooking them.. 

Phulka on the other hand, made of atta , does not use any oil or ghee to cook... the moisture in the dough is enuf for it to cook... heat it on a tava for a minute and when little bubble appears on both sides , place it over direct heat/fire with help of tongs. It blooms(phools) and hence the name phulka... :) It "has " to served hot and you can add ghee/oil over it in case u feel its too dry to eat... 

There is one more type called "kulcha".. this is more like stuffed naan...:) 

Confessions:

• I guess these info are right.. Please feel free to correct me if 

any mistake :)