Roti

Roti is a type of flatbread originating from the Indian subcontinent. It is a staple food in many countries, including India, Pakistan, Bangladesh, Nepal, and Sri Lanka. The term 'roti' is derived from the Sanskrit word 'rotika', meaning bread.

History

The history of roti dates back to the Harappan civilization, where evidence of the earliest form of roti was found. The traditional method of making roti involves the use of a stone grinder to grind whole wheat into flour, which is then mixed with water to form a dough. The dough is then rolled out into a thin disc and cooked on a hot griddle or tawa.

Types of Roti

There are many different types of roti, each with its own unique method of preparation and ingredients. Some of the most popular types include:

• Chapati: A thin, unleavened bread that is cooked on a tawa.
• Naan: A leavened bread that is typically cooked in a tandoor oven.
• Paratha: A flaky, layered bread that is often stuffed with various fillings.
• Puri: A deep-fried bread that puffs up during cooking.
• Bhatura: A leavened, deep-fried bread that is often served with chickpea curry.

Cultural Significance

Roti holds a significant place in the cultures of the Indian subcontinent. It is often used as a utensil to scoop up other foods, such as curry or dal. In many households, it is customary to make roti fresh for each meal.

Nutritional Value

Roti is a good source of carbohydrates, providing energy for the body. Whole wheat roti is also a good source of fiber, which aids in digestion. However, the nutritional value can vary depending on the type of flour used and the method of preparation.

See Also

• Indian cuisine
• Pakistani cuisine
• Bangladeshi cuisine
• Nepali cuisine
• Sri Lankan cuisine

‎