rotid

Roti is a type of unleavened flatbread originating from the Indian subcontinent. It is a staple food in India, Pakistan, Nepal, Sri Lanka, Bangladesh, and the Maldives, and is also popular in many other parts of the world due to migration. Roti is typically made from whole wheat flour, known as atta, and water, though other flours can sometimes be used. The dough is kneaded until smooth and elastic, then divided into small portions. Each portion is rolled out thinly into a disc using a rolling pin and a flat surface. The disc is then cooked on a hot, dry griddle called a tawa. Often, the roti is placed directly over a flame for a few seconds, causing it to puff up, which indicates it is cooked through.

There are many regional variations of roti. For example, chapati is a common term used for roti in many parts of India. Other types include phulka, which is a puffed roti cooked over an open flame, and paratha, which is often layered with ghee or oil and can be stuffed with various fillings. Roti is a versatile food, commonly eaten with curries, dals, vegetables, and other side dishes. It is also used to scoop up food. Its simplicity and nutritional value, especially when made with whole wheat flour, have contributed to its widespread popularity.