Ingredient

Roti

Flavorful Flatbread

Roti is a round, thin, and soft flatbread made from whole wheat flour, water, and sometimes oil or ghee. It has a slightly chewy texture and a mild, nutty flavor. The dough is rolled into thin discs and cooked on a hot griddle or tawa until it puffs up and develops golden brown spots. Roti is versatile and can be enjoyed as a side dish, used to scoop up curries, or filled with various ingredients to make wraps or rolls.

Grains and grain-based products› Cereal dough-based products› Bakery products› Bread and similar products› Bread› Unleavened or flat bread and similar› Traditional unleavened breads

Mild, nutty, and slightly chewy.

Origins and history

Roti has been a part of South Asian cuisine for centuries, with its origins dating back to the Indus Valley Civilization. It is a staple food in India, Pakistan, and other neighboring countries, where it is consumed on a daily basis. Roti holds cultural significance and is often prepared and shared during festive occasions and family gatherings.

Nutritional information

Roti is a good source of carbohydrates, providing energy for the body. It also contains dietary fiber, protein, and small amounts of essential minerals such as iron and magnesium. A typical serving of roti (one piece) contains approximately 70-100 calories depending on its size and thickness.

Allergens

Gluten (from wheat).

How to select

When selecting roti, look for ones that are soft, pliable, and free from cracks or dryness. Freshly made roti should have a warm, inviting aroma. If purchasing pre-packaged roti, check the expiration date and ensure the packaging is intact.

Storage recommendations

To maintain the freshness and quality of roti, store it in an airtight container or wrap it tightly in aluminum foil or plastic wrap. Keep it at room temperature for up to 2-3 days. For longer storage, freeze the roti in a ziplock bag or airtight container for up to 2-3 months. Thaw frozen roti at room temperature or reheat it on a hot griddle or in a microwave.

How to produce

Roti can be produced at home by combining whole wheat flour, water, and a small amount of oil or ghee. The dough is kneaded until smooth, rested for a short period, and then rolled into thin discs. These discs are cooked on a hot griddle or tawa until they puff up and develop golden brown spots. With practice, anyone can master the art of making roti at home.

Preparation tips

To prepare roti, start by kneading the dough until it becomes smooth and elastic. Divide the dough into small portions and roll each portion into a thin disc using a rolling pin. Cook the roti on a hot griddle or tawa, flipping it once, until it puffs up and develops golden brown spots. Serve hot with curries, stews, or use it as a wrap for fillings. To enhance the flavor, brush the cooked roti with melted ghee or butter before serving.

Substitutions

Chapati, naan, tortilla

Culinary uses

Roti is commonly used as a side dish to accompany various curries, stews, or lentil dishes. It is also used as a base for wraps or rolls, where it is filled with vegetables, meats, or spreads. In some regions, roti is crumbled and used as a topping for desserts or mixed with sugar and ghee to make a sweet treat called roti ka halwa.""