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  • Soft Roti and Buttery Naan Tandoor Fresh Breads - roti and naan - Buy Online at VIPAN KUMAR
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Soft Roti and Buttery Naan Tandoor Fresh Breads

Dogra Punjabi Dhaba in Surjjan, Pathankot, offers soft, freshly made rotis and buttery, tandoor-baked naans. Served hot with rich gravies, these breads are perfect for soaking up bold Punjabi flavors, delivering a comforting, authentic North Indian dining experience.


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Savour perfectly balanced roti and naan, freshly made in the tandoor for a true dhaba-style experience with every meal. Our soft wheat rotis and buttery, slightly crisp naans pair beautifully with rich gravies, kebabs and smoky tandoori dishes you love. Ideal for those who crave authentic North Indian flavours, whether you prefer lighter rotis or indulgent naan bread with extra butter. Great for family dinners, road-trip meals, office lunches or quick hunger fixes, each bite offers warmth, satisfaction and comfort. Visit us at DOGRA PUNJABI DHABA NH 44 NEAR SANGARI PETROL PUMP SUJANPUR for fresh, hot breads that elevate every curry and make every plate feel complete and memorable.

Soft, fresh rotis ideal for everyday light meals
Buttery tandoor-baked naan for indulgent dining
Perfect pairing with rich Punjabi gravies and curries
Made to order, served piping hot to your table
Authentic dhaba-style taste for true North Indian flavour

Best enjoyed fresh and hot. Tear a piece of roti or naan and scoop up gravies, dals, or tandoori dishes. Consume soon after serving to retain softness and texture. Store leftovers in an airtight container and reheat on a tawa or in a microwave before eating.

Roti and naan are popular Indian flatbreads served with curries and tandoori dishes. Roti is usually made from whole wheat atta and cooked on a tawa, giving a light, everyday bread. Naan is made from refined flour, often leavened and tandoor-baked, creating a softer, richer bread.

The main difference between roti and naan lies in ingredients and cooking method. Roti is typically made from whole wheat flour and cooked on a flat tawa without fat, making it lighter. Naan uses maida, often yogurt or yeast, and is baked in a tandoor, giving a softer, chewy, richer texture.

Roti is usually made from whole wheat flour (atta), water, and a little salt, kneaded into a soft dough and cooked on a tawa. Naan is made from refined flour (maida), water, salt, and often yogurt or yeast, sometimes with ghee or butter, then baked in a hot tandoor for smoky flavour.

Roti and naan are not the same, though both are Indian flatbreads. Roti is simpler, made from whole wheat flour and cooked on a tawa, often considered lighter and more everyday. Naan is richer, made from maida with leavening, cooked in a tandoor, and commonly served with restaurant-style gravies.

Roti vs naan mainly differs in flour, cooking, and richness. Roti uses whole wheat flour, little or no fat, and is dry-roasted on a tawa, so it is usually the healthier daily option. Naan uses refined flour, leavening, and fat, cooked in a tandoor, giving a soft, fluffy, indulgent bread.
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