Breads (Naan & Roti) in Garden Grove

Every piece of bread here is slapped onto the tandoor wall by hand and pulled off blistered — there is no bread oven, no toaster, no shortcut. Garlic naan is the table default, brushed with butter and chopped garlic the second it leaves the clay. Plain and butter naan keep it classic; Chili Naan and Chili Garlic Naan fold green heat into the dough for people who want their bread to fight back; and the stuffed naans — paneer, cheese, and cheese-garlic — bake their filling right into the bread. Tandoori roti, plain or buttered, is the whole-wheat option Punjabi homes actually eat daily, and Lachha Parantha — the layered, flaky one — is what you order when the gravy is rich enough to deserve it.