Chapati, also known as roti, rooti, rotee rotli, rotta, safati, shabaati, phulka, chapo, sada roti, poli, and roshi, is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, the Arabian Peninsula and the Caribbean. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), and salt (optional) in a mixing utensil called a parat, and are cooked on a tava.
Roti is a round flatbread native to the Indian subcontinent. It is commonly consumed in many South Asian countries.
Makki ki roti is a flat unleavened bread made from corn meal, primarily eaten in the Jammu region, Himachal Pradesh, Punjab, Haryana, Rajasthan, Uttar Pradesh, and Uttarakhand in North India and Gujarat, Maharashtra in Western India and also in Nepal. Like most rotis in the Indian subcontinent, it is baked on a tava.
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Rotis is a typeface developed in 1988 by Otl Aicher, a German graphic designer and typographer. In Rotis, Aicher explores an attempt at maximum legibility through a highly unified yet varied typeface family that ranges from full serif, glyphic, and sans-serif. The four basic Rotis variants are:
Roti tissue, roti tisu, or tisu prata is a sweet flatbread often sold at Mamak stalls in Malaysia and Singapore. It is also known as "roti helikopter". Roti tisu is a thinner and crispier version of the traditional roti canai/prata, as thin as a piece of 40–50 cm round-shaped tissue.
Roti john is an omelette sandwich first believed to be made in Singapore during the 1960s or 1970s. It later became widely popular, spreading throughout the Malay Peninsula in present-day Malaysia and in modern-day Indonesia as street food.
Kottu roti, alternatively spelled kothu roti, is a Sri Lankan dish consisting of chopped roti, a meat curry dish of choice, along with scrambled egg, onions, and chillies. The ingredients are chopped together using special cleavers as they sautee on a hot griddle. A variation of the dish is found in the south Indian states of Tamil Nadu and Kerala, known as kothu parotta, which is made using parotta instead of roti. Kottu roti can also be found internationally in restaurants in regions containing Tamil, Sinhalese and Malayali diaspora populations.
Sel roti is a traditional Nepalese ring-shaped sweet fried dough made from rice flour. It is mostly prepared during Dashain and Tihar, widely celebrated Hindu festivals in Nepal as well as Darjeeling, Kalimpong and Sikkim regions in India. The dish is popular throughout Nepal and among the Indian Gorkha community. Sel roti is made from a batter of rice flour, water sugar, ghee, and spices which is then deep-fried in cooking oil.
Manda roti is a traditional Indian roti which finds mention in religious Sanskrit literature like purāṇas to ayurvedic & pākakalā texts like Nighantus & Bhojanakutūhala. This roti is extremely thin and limp, and served folded like a handkerchief. Manda roti is usually made with a combination of whole wheat atta flour and white wheaten maida flour and cooked on the convex side of a kadahi. It is also known as veechu roti in Tamil or Mandige in other parts of South India.
Originating in the Caribbean with Indian roots, a roti is a wrap style sandwich filled with either curried or sometimes stewed meats or vegetables wrapped inside a dhalpuri, paratha, or dosti roti. Roti is eaten widely across the Caribbean. As Indo-Caribbeans immigrated to other countries, especially in North America and Europe, they brought with them the roti and opened roti shops to sell it.
Sarson ka saag is a dish of mustard greens cooked with spices. It originated in the north of the Indian subcontinent and is popular throughout the region.
Roti jala, roti kirai or roti renjis is a popular Malay and Minangkabau tea time snack served with curry dishes which can be found in Indonesia, Malaysia and Singapore. This is a very traditional Malay dish that is usually homemade and served at events such as weddings and festivals. It is usually eaten in sets of three to four pieces with curries, especially chicken curry, as a substitute to rice.
Roti canai or roti prata, also known as roti chanai, roti chennai and roti cane, is an Indian flatbread dish found in several countries in Southeast Asia, especially in Brunei, Indonesia, Malaysia, Singapore and Thailand. It is usually served with dal or other types of curry, but can also be cooked in a range of sweet or savoury variations made with a variety of ingredients such as meat, eggs, or cheese.
Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia. This cuisine is popular and widely known in Indonesia. Arab, Persian, and Indian traders influenced food in Aceh although flavours have substantially changed their original forms. The spices combined in Acehnese cuisine are commonly found in Indian and Arab cuisine, such as ginger, pepper, coriander, cumin, cloves, cinnamon, cardamom, and fennel. A variety of Acehnese food is cooked with curry or coconut milk, which is generally combined with meat such as buffalo, beef, goat meat, lamb, mutton, fish, or chicken.
Roti gambang or ganjel rel is an Indonesian rectangular-shaped brown bread with sesame seeds, flavoured with cinnamon and palm sugar.
Roti bakar, also known as roti kahwin, refers to a type of toast bread in maritime Southeast Asia, usually prepared with grilled white bread, in both the Indonesian and Malay languages. The dish is a popular breakfast food as well as tea time snack in countries like Brunei, Indonesia, Malaysia and Singapore. Historically, roti bakar was grilled or toasted by using charcoal as a heat source in many communities throughout the region, though this practice has dwindled with the advent of modern technology.
