For the Indonesian island, see Rote Island. For the cooking method, see Rotisserie.
Roti
flat roti, also known as chapati
Alternative names
Ruti
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
Media: Roti
Roti (also known as chapati)[5] is a round flatbread native to the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, Trinidad and Southeast African countries.
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]
^ abAlan Davidson (21 August 2014). The Oxford Companion to Food. OUP Oxford. pp. 692–. ISBN 978-0-19-104072-6.
^Jim Smith (15 April 2008). Technology of Reduced Additive Foods. John Wiley & Sons. pp. 113–. ISBN 978-1-4051-4795-8.
^Bruce Kraig; Colleen Taylor Sen (9 September 2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. pp. 301–. ISBN 978-1-59884-955-4.
^Aroona Reejhsinghani (June 2004). Feast on a Diabetic Diet. B. Jain Publishers. ISBN 9788180560118.
^ abCite error: The named reference Wrigley Corke Seetharaman Faubion 2015 was invoked but never defined (see the help page).
^Davidson, A.; Jaine, T. (2014). The Oxford Companion to Food. Oxford Companions. OUP Oxford. p. 692. ISBN 978-0-19-104072-6. Retrieved 9 February 2018.
^Zahid, Anusha (9 October 2017). "Sunridge launches into atta". Aurora Magazine. Retrieved 9 February 2018.
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