Key Difference: The primary difference between a Roti and Paratha is that paratha tends to have layers, which the roti does not. Also, the paratha is basically fried with oil, butter, or ghee, whereas roti is cooked without these things.

Indian cuisine incorporates great variety in the types of dishes it offers. Roti and Paratha are just two of the myriad delicacies that are available. Both are types of Indian flatbreads that are often used as accompaniment to savory soups, gravies, and other dishes. These are often a staple of Indian cuisine and will commonly be present at nearly every meal.

Roti is more of a generic term. It represents almost the entirety of the Indian flatbreads. There are many various types of roti, which is why there is so much confusion regarding it. In the most basic sense, a roti is an Indian flatbread that is made from whole wheat flour, locally known as atta. A dough mixture is created from the atta and water. Some people tend to add salt for taste, others don’t. Sometimes oil or milk is added to the mixture to change the texture and make the roti softer and chewier.

The dough should be soft but not too soft or wet. The dough is then divided into small palm-sized portions and shaped into a ball. These balls or portions are then rolled out either by hand or via a rolling pin into a thin flat circular shape. This is then cooked either on a tava, which is a type of flat skillet, directly on the flame, or in a tandoor, which is an open air coal oven. Once cooked, it is removed from heat and oil, butter, or ghee may be spread on the surface according to personal preference.