Roti is an Indian flatbread made from atta flour and water, and can be cooked with or without oil. It is a staple in Indian cuisine and has variations in different parts of the world. It is often served with savory fillings or as a side dish.
Roti is an unleavened flatbread with Indian origins that can resemble a tortilla in appearance. Roti can be thought of as a traditional part of Indian cuisine and is often eaten as a daily staple. In general, different versions of rotis are available in various parts of the world where people of Indian descent have settled. Due to the large variety of people who consume rotis, the flatbread has a number of different names. Pakistanis who speak the Sindhi language, for example, know it as maani.
For traditional rotis, the flour used is probably flour. Atta flour is a type of wholemeal flour obtained by grinding durum wheat. Durum wheat can be high in fiber and gluten, resulting in a stiff dough that holds up well when rolled out. When cooked, the dough is cooked in a soft, light and fluffy way.
Although different roti recipes can be found, traditional recipes usually include very few ingredients. Some versions use a very simple preparation of atta flour mixed with water. Salt and oil can also be added to the dough while kneading, but are optional. Once the dough is smooth and elastic, it will probably be allowed to rest before being formed into small balls.
Cooking roti is usually a two-step process. First, a ball of dough is doused in flour and then rolled out to the desired thinness before being placed in a steaming hot pan. The type of pan used is generally considered to be very important to the finished product. Rotis can be fried in a small amount of oil or they can be dry-fried, which means the dough is cooked in a hot pot without oil. The pan typically used is a cast iron or aluminum griddle or skillet, as these heavy-bottomed pans are able to distribute heat evenly.
As a rule, rotis are usually flipped when the edges start to brown and soft bubbles start to form. Once the other side is cooked too, the roti can be placed over an open flame for a few seconds until it puffs up. Before serving, ghee or Indian ghee, can be spread on the flatbread. Although rotis are normally cooked and eaten fresh, the raw dough can also be stored in the refrigerator for several days. Bread can be served to complement many dishes, but is regularly served wrapped around savory fillings such as curry or on the side of vegetables to act as a scoop.
Variations of rotis are also enjoyed in other areas of the world where Indian culture and cuisine have left their mark. In Sri Lanka, for example, pol roti or coconut roti is a common breakfast dish. To make coconut roti, wheat flour can be mixed with grated coconut, green chillies, and other ingredients to create a thicker flatbread that can be served alongside spicy dishes. West Indian nations like Trinidad and Tobago also cook different versions of the flatbread. One of the most popular is a wrap roti, a plate-sized roti filled with some type of meat stew; items typically included are curried vegetables and chicken or prawns.
Protect your devices with Threat Protection by NordVPN
