Naan, Kulcha, Roti — Understanding Pakistan's Tandoor Breads

The Main Varieties

Naan is leavened, made from refined flour, and traditionally cooked on the inner wall of a clay tandoor, giving it a characteristic slightly charred, blistered surface. Roghni Naan takes this further, brushed with ghee or oil before cooking, giving it a richer flavour and softer texture that holds up especially well with heavier dishes.

Kulcha is similar in method but typically softer and slightly denser, often used as the default bread with Murgh Chane and other nashta dishes rather than heavier mains. Plain Roti, unleavened and made from whole wheat, is the everyday bread — simpler, lighter, and less rich than naan.

• Roghni Naan — best with karahi and BBQ, rich enough to stand up to bold sauces.
• Sada Naan — a lighter, plain option, good for milder dishes or when you want the main course to lead.
• Kulcha — traditionally paired with Murgh Chane and other nashta items.

Order Fresh Naan from YUM PUM

All our breads are baked fresh in-house per order — never pre-made and reheated. Order alongside any main at yumpum.pk.