Roti

Roti, also spelled roti, is a type of unleavened flatbread that originates in the Indian subcontinent and is widely consumed in South Asia and the diaspora. It is traditionally made from whole wheat flour (atta) mixed with water and a pinch of salt to form a soft dough, optionally enriched with a small amount of oil or ghee. The dough is divided, rolled into circular or oval discs, and cooked on a hot cooking surface, typically a flat pan called a tawa, or in a clay tandoor. Roti is usually served warm and can be brushed with ghee.

In practice, roti is often synonymous with chapati in many regions, though there are regional varieties. Plain rotis are unleavened, while some puff up as steam is trapped inside during cooking, a form sometimes called phulka.

Other regional breads made from similar doughs include bajra roti (pearl millet) and jowar roti (sorghum), common in parts of India, as well as tandoori roti in North India, which is baked against the sides of a tandoor and may be larger and thicker. In the Indian diaspora, roti is a staple served with curries, lentil dishes, or vegetables; in the Caribbean and parts of Africa, rotis are also eaten with stews and curries and can be plain or stuffed.

Variations such as roti canai or roti prata in Southeast Asia are related flatbreads, though they involve different dough handling and textures. Nutritionally, roti provides carbohydrates and, when made with whole-wheat flour, fiber and minerals.