Rooti

Rooti, an alternate spelling of roti in some regions, refers to a family of unleavened flatbreads that originated in the Indian subcontinent and spread through its diaspora. The term rooti is used in various languages and dialects to describe a bread that accompanies meals or serves as a wrap for fillings. While spellings vary, the basic bread remains a simple dough of flour, water, and salt.

Preparation typically begins with whole-wheat flour (atta), water, and sometimes a small amount of oil or ghee. The dough is kneaded until smooth, divided into balls, and rolled into thin circles. These circles are cooked on a hot, dry surface such as a tawa or skillet until brown spots appear and the bread often puffs slightly. Some cooks brush finished rooti with oil or ghee for extra softness and flavor.

Regional forms and usage vary. In the Indian subcontinent, roti refers to a staple flatbread, with variations such as chapati or phulka. In Caribbean and East African communities, rooti can also denote a ready-to-eat flatbread used to wrap curries or serve alongside dishes; spelling and pronunciation reflect local usage. The term can also describe similar unleavened breads in related cuisines, where the exact thickness, puffing, and method may differ slightly.

Nutritionally, rooti provides carbohydrates and varying amounts of protein, fiber, and fat depending on the flour type (whole-wheat versus refined) and any added fats. It remains a versatile staple, pairing with vegetables, lentils, meats, and curries across multiple culinary traditions.