 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 |
Roti (also known as chapati)[5] is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries.
It is made from stoneground whole-wheat flour, traditionally known as gehu ka atta, combined into a dough with added water.[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]
- ^ a b Alan 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.
- ^ a b Cite error: The named reference
Wrigley Corke Seetharaman Faubion 2015was 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.