Roti
South Asian flatbread / From Wikipedia, the free encyclopedia
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For other uses, see Roti (disambiguation).
For the Indonesian island, see Rote Island. For the cooking method, see Rotisserie.
Roti (also known as chapati)[5] is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries.
Quick Facts Alternative names, Type ...
Alternative names | Ruti |
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Type | Flatbread |
Place of origin | Indian subcontinent[1][2][3] |
Created by | Indus Valley civilization[1] |
Main ingredients | Atta flour |
Variations | Chapati, Bajra Roti,[4] Jowar Roti, Chawal ki Roti Makki ki roti, Rumali roti, Tandoori roti, Wrap roti, Roti canai, Paratha |
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It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that are combined into a dough.[6][7] Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.[5]