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Roti Bread Wheat flour

Roti is the staple bread eaten in India as well as many other countries of the Indian subcontinent. Roti is actually the name given to many types of breads mostly made of wheat flour although other cereals such as maize, jowar, bajra, etc may also be used.

Roti is eaten in different forms and called by different names in different parts of India. In punjab and haryana it is called phulka characterized by a puffed up form, in South India and Maharashtra it is called chapati or poli. There are some special versions of roti such as rumaali roti, tandoori roti, naan, etc. Some of the rotis made of other cereals are makke ki roti, bajre it roti, kottu ki roti, jowar ki roti, etc.

A simple roti is made by mixing water with wheat flour and making a firm dough. It is unleavened, although naan is made by mixing the dough with yeast and allowing it to rise before baking it. The dough is rolled into circles using a chakla or a flat surface and a belan which is a rolling pin. The discs thus formed are moved over hot griddle called tava and baked. To make phulka, the semi baked rotis are moved over direct fire. This results in filling up of the roti with steam making it puff up. Roti is eaten by breaking off a piece and using it to scoop the dish, which could be cooked vegetables, curry, pickles, etc. More often than not, hot Roti is smeared with generous amount of ghee before serving.

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