Naan, chapati and flatbread
A good curry needs bread for mopping up the sauce, and this range covers the classics. There's thin Arabic flatbread (khubz) for falafel wraps, shawarma or a bowl of hummus, plus frozen… 5 Products
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Naan, chapati and flatbread
A good curry needs bread for mopping up the sauce, and this range covers the classics. There's thin Arabic flatbread (khubz) for falafel wraps, shawarma or a bowl of hummus, plus frozen tandoori naan and garlic naan that turn soft and fragrant again in a hot pan or oven.
For weekday meals we stock ready-made chapati, including Classic Chapatti and Frozen ready Chapatti in packs of ten, which taste close to homemade without flour all over the worktop. For something more festive, try Sujitha's channa bhatura, aloo puri or dal puri; Sri Lankan cooks can pick up a kothu roti mix, and Bengali households will spot bhapa pitha, the steamed rice cake.
Flakier, layered breads are over in our frozen paratha section. If you'd rather roll your own roti, all you need is atta flour, water and a pinch of salt. Arabic flatbread is also a natural match for the kebabs and köfte in our Turkish groceries.
How to warm naan, chapati and khubz
- Naan: sprinkle the frozen bread with a few drops of water and bake at 200 °C for about 3–4 minutes, or heat it in a covered pan. Brush garlic naan with butter afterwards.
- Chapati: warm on a hot tawa for 20–30 seconds per side until it puffs slightly, then wrap in a clean tea towel to keep it soft.
- Arabic flatbread: a few seconds over a gas flame or in the toaster makes it pliable enough to roll without cracking.
As a rough guide, allow two or three chapatis or one large naan per person with a curry. Spare breads freeze well. For something to dip them into, try our curry spice mixes or the heat-and-eat dishes in ready meals.
Frequently asked questions
What's the difference between naan and chapati?
Chapati is an unleavened, thin bread made from wholewheat atta and cooked in a dry pan. Naan uses white flour with yeast or yoghurt, is thicker and softer, and is traditionally baked against the wall of a tandoor oven.
Is Arabic flatbread the same as pitta?
Very nearly. Khubz is a close relative of pitta: round, thin and often with a pocket. It tends to be a little larger and softer, which makes it great for wraps, shawarma, falafel or scooping up dips.
How long do ready-made chapatis keep?
Kept frozen, chapatis last until their best-before date. Once thawed, eat them on the day or the day after. It's easiest to take out only as many as you need for one meal.
What is kothu roti?
Kothu roti is a street-food favourite from Sri Lanka and Tamil Nadu: shredded flatbread chopped and fried on a hot griddle with egg, vegetables, curry sauce and spices. A ready kothu roti mix makes it quick to cook at home.