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Roti

For other uses, see Roti (disambiguation).
For the Indonesian island, see Rote Island. For the cooking method, see Rotisserie.

Roti
Chapati.jpg
Indian flat roti, also known as chapati
Alternative names Ruti
Place of origin Indian subcontinent
Created by Indus Valley Civilization
Main ingredients Atta flour
Variations Chapati, Makki di roti, Rumali roti, Tandoori roti, Roti canai, Paratha
Cookbook: Roti  Media: Roti

Roti (also known as chapati) is a flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough. Roti is consumed in India, Pakistan, Nepal, Sri Lanka, Singapore, Maldives, Malaysia and Bangladesh. It is also consumed in parts of Africa, Fiji, Mauritius and the Caribbean, particularly in Trinidad and Tobago, Jamaica, St Lucia, Guyana and Suriname. Its defining characteristic is that it is unleavened. South Asian naan bread, by contrast, is a yeast-leavened bread, as is kulcha.

Contents

Etymology

 
Roti in Pakistan

The word roti is derived from the Sanskrit word ?????? (rotik?), meaning "bread". Names in other languages are Hindi: ????; Assamese: ????; Nepali : ????; Bengali: ????; Sinhalese: ????; Gujarati: ?????; Marathi: ????; Odia: ????; Malayalam: ??????; Kannada: ??????; Telugu: ??????; Tamil: ??????; Urdu: ??????; Dhivehi: ????; Punjabi: ????,?????; Thai: ????. It is also known as maani in Sindhi, ruti in Bengali and phulka in Punjabi and Saraiki.

Indian bread (chapati/roti) plain, commercially prepared
Nutritional value per 100 g (3.5 oz)
Carbohydrates
46.36 g
Sugars 2.72
Dietary fiber 4.9 g
Fat
7.45 g
Protein
11.25 g
Vitamins Quantity
%DV†
Thiamine (B1)
48%
0.55 mg
Riboflavin (B2)
17%
0.2 mg
Niacin (B3)
45%
6.78 mg
Pantothenic acid (B5)
0%
0 mg
Vitamin B6
21%
0.270 mg
Folate (B9)
0%
0 ?g
Vitamin E
6%
0.88 mg
Vitamin K
0%
0 ?g
Minerals Quantity
%DV†
Calcium
9%
93 mg
Iron
23%
3 mg
Magnesium
17%
62 mg
Manganese
0%
0 mg
Phosphorus
26%
184 mg
Potassium
6%
266 mg
Sodium
27%
409 mg
Zinc
17%
1.57 mg
Other constituents Quantity
Water 33 g
Selenium 53.7 ug
Link to USDA Database entry
  • Units
  • ?g = micrograms • mg = milligrams
  • IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Variants

Indian subcontinent

See also: Indian bread, Naan, Paratha, Chapati, Makki di roti, and kottu roti

Many variations of flatbreads are found in many cultures across the globe, from the Indian subcontinent to Africa to Oceania to the Malay Peninsula to the Americas. The traditional flatbread from the Indian subcontinent is known as roti. It is normally eaten with cooked vegetables or curries; it can be called a carrier for them. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. Like breads around the world, roti is a staple accompaniment to other foods. In Iran, the two variants of this bread are called khaboos and lavash. These two breads (the former of which is almost exactly prepared like Indian roti) are quite similar to other rotis.