 Flat roti, also known aschapati | |
| Alternative names | Ruti |
|---|---|
| Type | Flatbread |
| Place of origin | Indian subcontinent[1][2][3] |
| 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 |
Roti is a roundflatbread originating from theIndian subcontinent. It is commonly consumed in manySouth Asian,Southeast Asian,Caribbean,East African, andSoutheast African countries.
It is made fromstonegroundwhole-wheat flour, known asatta, combined into a dough with added water.[5][6] Its defining characteristic is that it isunleavened.Naan from the Indian subcontinent, by contrast, is ayeast-leavened bread, as iskulcha. Like breads around the world, roti is astaple accompaniment to other foods.[7]
The wordroti is derived from theSanskrit wordroṭikā, meaning "bread".[8]
Roti is made from a mixture of flour, water, and optionally salt and butter or oil.[10] They are mixed together to create a dough which is left to rest. The dough is then divided into balls which are flattened with a rolling pin to form rotis. The rotis are then cooked on atava or pan.
Many variations offlatbreads and roti are found in many cultures across the globe, from the Indian subcontinent to Africa to Oceania to theMalay Peninsula to the Americas.[7] The roti is a traditional flatbread from the Indian subcontinent.[11] It is normally eaten with cooked vegetables or curries; it can be used as a carrier for them.[12] It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called atawa.[13] Traditionally, rotis have also been made from the flour ofmillet,maize,jowar,bajra, and evenrice.[14] Tandoori roti is cooked by sticking the flattened dough to the inside wall of atandoor oven, where it bakes quickly at a high temperature.[15][16] Chapatis are made ofwhole-wheat flour known asatta, mixed into a dough with water,edible oil and optional salt in a mixing utensil called aparat, and is cooked on atava (flat skillet).[17][18] It is known asphulka inPunjabi andSaraiki, andmaani inSindhi.
InSri Lanka, there is a variant of roti calledpol roti (coconut roti),[19] made of wheat flour, and/orkurakkan flour, and scraped coconut. Sometimes, chopped green chilis and onion are added to the mixture before cooking. These are usually thicker and harder than other roti types. They are usually eaten with curries, or some types ofsambol orlunu miris and considered a main meal rather than a supplement.
Another variety of roti popular in Sri Lanka iskottu roti,[20] which is made up ofparathaorgodamba roti, These are cut into small pieces,[20] small in size and rectangular or square in shape. Then on a square heating pan, vegetables and onions are fried. Eggs, cooked meat, or fish are added to fried vegetables and heated for a few minutes. Finally, the pieces of cutparatha are added. These are chopped and mixed by repeated pounding using heavy iron blades/spatula, the sound of which can be heard from a long distance. Depending upon what ingredients are used, the variations are vegetable, egg, chicken, beef, mutton, and fishkottu roti.[21] It is sometimes prepared and served as a fast food dish.[21]
Godamba roti is another variety found inSri Lanka.[22] Plain godamba roti is eaten with curry[22] or it can also be wrapped around a savory filling.
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 1,245 kJ (298 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||
46.36 g | |||||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 2.72 | ||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 4.9 g | ||||||||||||||||||||||||||||||||||||||||||||||||
7.45 g | |||||||||||||||||||||||||||||||||||||||||||||||||
11.25 g | |||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||
| Water | 33 g | ||||||||||||||||||||||||||||||||||||||||||||||||
| Selenium | 53.7 ug | ||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[23] except for potassium, which is estimated based on expert recommendation from theNational Academies.[24] | |||||||||||||||||||||||||||||||||||||||||||||||||
Roti is eaten widely across theCaribbean, especially in countries with largeIndo-Caribbean populations such asTrinidad and Tobago,Guyana,Suriname, andJamaica. Originally brought to the islands byindentured laborers from the Indian subcontinent, roti has become a popular staple in the culturally rich cuisines of these countries. In the Caribbean, roti is commonly eaten as an accompaniment to various curries and stews. The traditional way of eating roti is to break the roti by hand, using it to sop up sauce and pieces of meat from the curry. However, in the Caribbean, the term roti may refer to both the flatbread (roti) itself and the more popularstreet food item, in which the roti is folded around a savory filling in the form of a wrap.
Theroti wrap is the commercialization of roti and curry together as a fast-food or street-food item in the Caribbean. This wrap form of roti originated in southern Trinidad. It was first created in the mid-1940s by Sackina Karamath, who later founded Hummingbird Roti Shop inSan Fernando, Trinidad and Tobago. The wrap was convenient, as the meal could be eaten faster and while on the go, as well as keeping one's hands from getting dirty. In Trinidad and Tobago, various wrapped roti are served, including chicken, conch, goat, beef, and shrimp. Vegetables can also be added including potato, pumpkin, and spinach as well a variety of local condiments, with pepper sauce (hot sauce) and mangochutney being the most popular. The roti wrap quickly gained popularity across the island and spread throughout the rest of the Caribbean. The wrap is now simply referred to as a roti or just roti. The growth in popularity has recently led to referring to the flatbread itself (roti) that surrounds the filling as a "roti skin" or "roti shell", a practice that is now common in both restaurants and commercial companies. Various types of roti are eaten throughout the West Indies. They are most prominently featured in the diets of people in Trinidad and Tobago, Guyana, and Suriname. Caribbean-style roti is primarily made from wheat flour, baking powder, salt, and water, and cooked on atawa. Certain rotis are also made withghee orbutter.
| Food | Image | Description |
|---|---|---|
| Sada roti | This is a plain roti, made of white flour. It is the simplest roti to make, and is the most commonly consumed roti in Trinidad. It is a popular breakfast option there,[25] and is enjoyed in combination with various curried meat and vegetable dishes. This type of roti is a staple food consumed for both breakfast and dinner by Trinidadians. | |
| Paratha roti |  | A layered roti made with butter, usually ghee (clarified butter), but any butter can be used.[26] Ghee is rubbed on both sides, then it is cooked on atawa (a round, flat metal griddle used in Indian and Pakistani cooking). This gives the roti a crisp outside and small patches of light browning. When the roti is almost finished cooking, the cook begins to beat the roti while it is on the tawa, causing it to become light and flaky.Paratha roti is more rich and flavorful than plain roti.Paratha is enjoyed with almost any accompaniment. As with other rotis, it is commonly eaten with curries and stews. It is also traditionally eaten with fried eggs or egg dishes and a cup of tea. In Trinidad,parathas are colloquially called "buss-up shut" ("busted-up shirt") because the roti resembles a tattered and torn-up shirt. |
| Puri |  | This is a roti where two layers are rolled out together and cooked (after rolled it's fried directly in hot oil. Some like to first half-cook it on a tawa and then fry (because the puri then soaks up less oil) in thekadhai. This type of roti is eaten with a specialhalva when a child is born and in the mrityubhoj(tehrvi/death ceremony). |
| Dhalpuri[27][better source needed] |  | A roti with a stuffing of ground yellowsplit peas,cumin (geera), garlic, andblack pepper: The split peas are boiled until they areal dente and then ground in a mill. The cumin is toasted until black and also ground. The stuffing is pushed into the roti dough, and sealed. When rolled flat, the filling is distributed within the roti. It is cooked on thetava and rubbed with oil for ease of cooking. This type of roti is most commonly eaten with a variety of curries. It is also the roti of choice for the making of wrap rotis. |
| Wrap roti |  | A popular wrap made by folding a combination of meat and vegetable curries inside of a dhalpuri roti: The curry or stew often contains potatoes or chickpeas as a filler as well as the essential meat component, although vegetarian options are common as well. Popular fillings include curried chicken, goat, conch, duck, beef, shrimp, and vegetable. An assortment of optional condiments are also common such as pepper sauce and mango chutney. |
| Aloo puri/potato puri | A roti similar to adhalpuri, but withaloo (potato) substituted for thedhal. Thealoo is boiled and milled, and spices and seasonings are added before being sealed in the dough. Thisaloo filling is also used when makingaloo pie oraloo choka. |
Dosti roti is common in Guyana.[a] A small amount of fat is placed in each piece of dough before it is rolled out to make the roti softer. Usually,vegetable oil is used, but butter ormargarine can also be used. Ghee is not used in everyday cooking, but is used on special occasions, especially amongst Hindus. The roti is usually clapped by hand or beaten a bit, hot off thetava, so it softens but does not break.
In Suriname, roti refers mainly todhalpuri oraloo puri. It is most often eaten with curried chicken. As in Trinidad and the West Indies, roti can also refer to the stuffed roti wrap. This dish is usually eaten out of hand. Due to a mass emigration of Indian Surinamese in the 1970s, roti became a populartake-out dish in the Netherlands. It usually includes chickencurry, potatoes, a boiled egg, and various vegetables, most notably thekousenband oryardlong bean. Another variation includes shrimp andaubergine. The meat with gravy, potatoes, egg, and yardlong beans are served side by side on a plate, with thealoo puri folded in fours on top.
InIndonesia andMalaysia, the term encompasses all forms of bread besides the traditionalIndian breads (likeroti canai) including Western-style bread (likeroti john),[29][30] as well asbing of the Chinese.[31]
InThailand, โรตี is a popular street food that can be eaten as a dessert or as a side dish. Some Thai curries can also be accompanied with a side of roti, primarily Southern Thai curries.
InCambodia, រ៉ូទី is a dessert that is sold as street food. It is similar to both acrêpe and paratha.
Roti was initially introduced to South Africa by Indian migrants during the 19th century, and subsequently became incorporated intoDurban cuisine. It is widely eaten by the Indian communities living in South Africa, and is either eaten as a flat bread or a wrap with locally made curries.
Roti is also often eaten in Cape Coloured and Cape Malay Communities. Two types of roti are eaten: chapati/flat roti and paratha/flaky roti. Flaky roti is also called Malay roti. When eaten with a curry filling, usually mutton, chicken or mince, the roti is called a Salomie. A roti gatsby is a popular takeaway dish where the bread of the filled gatsby, a popular sandwich is replaced several rotis and folded.
Similarly as with other countries that were part of theIndian diaspora, roti was introduced toMauritius byIndian migrants/indentured labourers during the 19th century, and has since been a staple ofMauritian cuisine and a common street food.[32][33] Roti generally refers tofarata (a local pronunciation ofparatha), a pancake made of wheat flour and water;[32][34] other variants includedholl puri, which is layered, and stuffed with boiled and grounddal/split peas,[32][35] andti puri, a smaller roti that is fried and usually served with seven different curries.[36]
In Iran, the two variants of roti are calledkhaboos[37][better source needed] andlavash. These two breads (the former of which is almost exactly prepared like Indian roti) are quite similar to other rotis.
Roti shops are now abundant in Trinidad and Tobago, Guyana, Suriname, Jamaica, the United States, Canada, the United Kingdom, and the Netherlands. Owing to Canada's considerable immigrant populations from both South Asia and the Caribbean, roti and its variants are popular there. AsIndo-Caribbean people moved to North American cities such as Toronto, New York City,Miami, Los Angeles, and Montreal, they exported with them the wrapped version of roti. A distinctToronto offering is the "East Indian roti", a variation on the stuffed roti from theWest Indies.[38] In some of these cultures, rotis are also being used in the place of pita bread when making burritos, quesadillas, or any other kinds of wraps.[39]
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