rotis

Rotis are a category of unleavened flatbreads commonly associated with the Indian subcontinent and its diaspora. They are typically made from whole-wheat flour (atta), water, and a pinch of salt, though some recipes include a little oil or ghee. The dough is divided into balls, rolled into thin rounds, and cooked on a hot griddle or tawa. Rotis cook quickly and develop brown spots, sometimes puffing slightly as steam builds beneath the surface.

In India and surrounding regions, rotis are a staple served with vegetables, lentils, or curries. Regional variants include chapati (often used interchangeably with roti), makai ki roti (corn flour), bajra ki roti (pearl millet), and other millet-based or mixed-flour versions. Paratha is a related flatbread that typically incorporates fat into the dough and is fried or shallowly cooked, producing a flaky texture.

Outside the subcontinent, the term roti extends to cuisines of the Indian diaspora. In the Caribbean, roti can refer to a soft, wrap-like bread used to accompany curries or to stuffed flatbreads, while in East Africa roti can be a light, pancake-like or folded bread served with spicy stews. In all contexts, rotis are valued for their versatility and ability to pair with a wide range of savory fillings and toppings.

Nutritionally, rotis provide carbohydrates and, when made with whole-wheat flour, dietary fiber. They contain gluten unless made with alternative flours. Storage is typically short-term at room temperature; leftovers can be refrigerated or frozen and reheated on a skillet or in a warm pan to restore softness. See also chapati, paratha, phulka, makai ki roti, bajra ki roti.