Traditional Roti Varieties - The Eastern Food

If we have to describe in a few words what roti is, it is nothing but flattened bread that we eat with a wide variety of curries, gravies, dals, condiments and many more.

If we have to describe in a few words what roti is, it is nothing but flattened bread that we eat with a wide variety of curries, gravies, dals, condiments and many more.

In Asia, Pakistan, India and other neighbouring countries its own variety of making roti, mostly using the local available grain. Generally, roti is made from firm dough combining wheat flour, salt and water together. When small portions of this dough are rolled out into disc shape using a rolling pin and cooked on both side on a preheated dry skillet or tawa, it is called a chapatti. In some regions, it is partly cooked and then put directly on high flame till it blows up like a balloon.

The hot air inside the roti cooks it rapidly and this variety is popularly known as Phulka.

When we deep fry the small sized discs in hot air, it is called as puri.

Another variant of roti is the naan which is made with Maida, yeast and oil in special type of oven called tandoor.

Pakistan is not the only country in world who eats roti. People across the world also eat this kind of bread in their own texture and taste. Some of these are pizza, pita bread and tortilla. These are also preferred choices of breads among children. Irrespective of the variety, roti are definitely an indispensable component of every Indian kitchen. Make it and relish it every bite!!!