Naan and Roti are both popular types of Indian bread, each with its own unique characteristics and preparation methods.   Naan: Naan is a leavened, soft, and slightly chewy flatbread that is typically made with all-purpose flour, yogurt, yeast, and sometimes eggs. The dough is allowed to rise, resulting in a fluffy and airy texture. It's traditionally cooked in a tandoor, a clay oven, giving it a distinctive char and flavor. Naan is a versatile bread that pairs well with various Indian dishes, and it's often brushed with ghee or butter for added richness and taste.   Roti: Roti, on the other hand, is an unleavened whole wheat flatbread. It's made with whole wheat flour and water, sometimes with a pinch of salt. The dough is divided into small portions, rolled into rounds, and then cooked on a hot griddle or stovetop. Roti is a staple in many Indian meals, particularly in North India, and is a healthier alternative due to its use of whole wheat flour and simple preparation.   Both Naan and Roti are fundamental to Indian cuisine, and the choice between them often depends on personal preferences, the type of meal, and the region of India. Naan is great for special occasions and to complement rich, saucy dishes, while Roti is a daily staple and pairs well with a wide variety of curries and vegetables.