Indian · Authentic-ish Indian
Butter Naan Alternative: Roti
170 kcal a serving, against 270 for the traditional version. That is 100 kcal off, or 37%, with 6.6g of protein. Serves 8. 45 minutes.
What the traditional version is
A massive, pillowy flatbread made from highly refined plain flour, enriched with full-fat yoghurt and milk, blistered in a searing hot tandoor oven, and heavily brushed with melted butter before serving.
What changed, and what each change costs
400g of plain flour for 400g of atta
Refined plain flour offers very little except pure carbohydrates. Atta, which is traditional wholemeal chapati flour, retains the bran and the germ. That brings a massive hit of fibre and a much better return on protein. It absorbs more water too, keeping the bread pliable without needing any added fat in the dough.
What it costs you. You lose that ultra-stretchy, cloud-like interior that plain flour provides. A wholemeal flatbread is earthier and slightly denser, with a more pronounced wheat flavour.
80g of butter and 100g of full-fat yoghurt down to nothing
A restaurant naan relies on dairy fat for its rich flavour and soft crumb. By dropping the dairy completely, the calories plummet while the protein from the wheat stays exactly the same. The roti relies entirely on the quality of the flour and the extreme heat of the frying pan to puff up and cook through.
What it costs you. So: a functional, everyday flatbread. A decadent, butter-soaked bread anymore was never on the table once the fat came out. It won't leave your fingers greasy, and it dries out faster, so you have to eat it while it is piping hot.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 270 | 170 |
| Protein | 5.9g | 6.6g |
| Fat | 9.2g | 1.2g |
| Saturated fat | 5.5g | 0.2g |
| Carbohydrate | 40.3g | 36g |
| Protein per 100 kcal | 2.2g | 3.9g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Indian prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. gluten.
The method is in the book
I completely failed to invent a new dish, but I succeeded in putting a brilliant, lean bread on the table. A fresh roti straight out of a hot pan beats a cold, heavy takeaway naan every single time. It takes a bit of practice to get the rolling and the heat just right, but the trade is absolutely worth it. You get a hot, fresh flatbread that leaves plenty of room for a massive portion of curry.
The quantities and the method for this dish are in Authentic-ish Indian, along with 54 more. Buy the paperback