There are several varieties of Asian flatbreads and very popular all over the world. These breads are very versatile and can be enjoyed in many different ways. Originally they were used as a food and “eating tool” at the same time, to wrap up other food items such as meats, to dip in curries, soak up sauces etc.

The most popular flatbreads are Naan, Roti Pratha and Chapati.


The word “Naan” originates from the Persian language and has always been used for flatbread.

Traditionally, naan bread is baked in a “Tandoor” clay oven in the shape of a barrel, with glowing coals as a heat source.

There are different recipes to make naan dough – but generally, the ingredients include flour, milk, water, eggs, sugar, salt, yoghurt, butter and baking powder or yeast.

The dough is rolled and stretched out and then slapped on the side of the hot oven and is cooked in a very short time, as the tandoor oven due to its shape, reaches very high heat.

The iconic teardrop shape comes from the dough being stretched.

Roti Pratha

Roti prata is a fried flour-based kind of pancake that is cooked over a flat grill. It is usually served with a vegetable- or meat-based curry and is from Malaysia and Singapore. Prata is also very popular when cooked with a stuffing of cheese, onion, banana, red bean, chocolate, mushroom or egg etc.

With all these options for stuffings and/or dips it is very versatile and popular with many people.

It is very different from naan, as it is stretched very thin and then folded to trap in air bubbles and then cooked on a flat grill.


Chapati is unleavened flatbread originally from India, Nepal, Bangladesh and Pakistan. It is a very common staple in South Asia and has found its way and friends all over the world.

Chapati is made from a firm dough made often from whole grain flour and water. There are different varieties using different kinds of flour.

Small portions of the dough are rolled out just like tortillas and then cooked on a griddle or a flat grill. In some regions of Nepal and Western India, the chapati is cooked partially only on a flat grill and then put directly on a high flame, which makes them blow up like a balloon. The hot air cooks the chapati rapidly from the inside.

Chapati tastes a little more rustic than the Paratha – especially when done with whole wheat flour.


If you want to try these breads – you don’t need to travel to India, Malaysia, Singapore or anywhere else – just drop by your favourite supermarket near you and look for KAWAN products.

Malaysia based KAWAN is the leading manufacturer of frozen Asian Breads and many other interesting products.

Check the complete available product range here on our website.

We at Ascona Int’l Corp. are proud to be the exclusive distributor in the Philippines for these fine products.