What Is Roti?
If you're unfamiliar with Roti, here's a simple introduction. India's daily bread — estimated 2 billion rotis are made every day across the subcontinent. Made from chakki-ground whole wheat flour (atta) that retains the germ and bran, roti is pressed into thin rounds and cooked first on a dry tawa griddle, then transferred directly onto an open flame which puffs the bread dramatically (called 'phulka' — literally 'puffed'). The rolling technique takes years to master: the correct pressure creates a perfectly round, uniformly thin roti. Each household has its own tawa handed down through generations, naturally seasoned with years of use. Fresh roti must be eaten within minutes — it hardens as it cools.
Where Does It Come From?
Roti originated in North India, India. It's a beloved part of the local food culture and one of the dishes that best represents India's culinary tradition.
What Does It Taste Like?
Roti has a distinctive flavour. The combination of Whole wheat atta flour, Water, Salt creates a taste that is characteristic of North India's cuisine. First-time tasters find it boldly flavoured and memorable.
How Do You Eat It?
Hot off the flame, slathered immediately with ghee or butter
Where Can I Try Roti?
The best place to try Roti for the first time is in North India, India. If you can't travel there, look for restaurants specialising in India cuisine in your city, or try making it at home using our recipe guide.
Is Roti Suitable for Me?
Roti traditionally contains Whole wheat atta flour. Its spice level is 0, which may require adjustment for those sensitive to spice.
Learn More About Roti
India's daily bread — estimated 2 billion rotis are made every day across the subcontinent. Made from chakki-ground whol...
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