Roti
Roti
Roti (/ˈroʊti/) is a type of round, flatbread native to the Indian subcontinent, made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough.
Etymology
The word "roti" is derived from the Sanskrit word रोटिका (roṭikā), meaning "bread". The word is used in many Indo-Aryan languages as well as other languages such as Malay and Indonesian.
Description
Roti is a staple in many countries including India, Pakistan, Bangladesh, Nepal, and Sri Lanka. It is usually made from wheat flour but can also be made with other types of flour such as cornmeal, millet, or sorghum. The dough is rolled out into a circle and then cooked on a hot griddle called a tawa.
Varieties
There are many varieties of roti, including:
- Chapati: A thin, unleavened bread that is cooked on a tawa.
- Paratha: A flaky, layered bread that is usually stuffed with vegetables or meat.
- Naan: A leavened bread that is cooked in a tandoor oven.
- Puri: A deep-fried bread that puffs up when cooked.
- Bhatura: A leavened, deep-fried bread that is often served with chickpea curry.
Related Terms
- Atta: Whole wheat flour used to make roti.
- Tawa: A flat griddle used to cook roti.
- Tandoor: A cylindrical clay or metal oven used to cook breads like naan.
External links
- Medical encyclopedia article on Roti
- Wikipedia's article - Roti
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