Fute

Fute, also known as futte or futi, is a traditional dish originating from the Indian subcontinent, particularly popular in parts of northern India. It is a type of unleavened bread, similar in texture and preparation to roti or chapati, but often distinguished by its slightly thicker consistency and the inclusion of certain ingredients during its preparation.

The dough for fute is typically made from whole wheat flour (atta), water, and sometimes a small amount of oil or ghee. Unlike some other flatbreads, fute dough may occasionally incorporate finely chopped herbs such as coriander or mint, or even small pieces of cooked vegetables, though these additions are not universal. The dough is then rolled out into small, flat discs and cooked on a tawa, a flat griddle, over medium heat. The bread is usually flipped several times to ensure even cooking and to achieve a slightly puffed texture.

Fute is commonly served as a staple alongside main meals, acting as a vehicle for scooping up curries, dals, and vegetables. It can also be enjoyed on its own, sometimes with a dollop of ghee or butter. Its simplicity and nutritional value have made it a common household food, particularly in rural areas where whole grains are a primary dietary component. The exact preparation and serving style of fute can vary slightly from region to region.