What is a Roti Flatbread?


Roti Flatbread

Photo by Towfiqu barbhuiya: https://www.pexels.com/photo/chapati-bread-on-a-woven-basket-9797029/

Table of Contents

The History of Roti

Ingredients in Roti

Nutritional Information

How to make Roti

Roti Tips and tricks

Roti Recipes

Roti Bread FAQ's

Chapati , phulka, rotli, or as it is more commonly known, roti is a quintessential flatbread that is a staple for most meals in India, and in any Indian restaurant around the world. Some even argue it’s more popular than rice.

Made from wholewheat flour and water, the Indian flatbread comes in many variations and is now consumed almost worldwide with curries or any other spicy Indian dish. But despite having just two ingredients, perfecting roti is not as easy as it sounds.

Let’s take a look at how to make the perfect recipe for Roti below.

The History of Roti

A quick search online and you’ll find there are several theories about this flatbread’s origins, including that it either originated from Persia, Egypt or East Africa. Most accepted however, is that roti was founded in Southern India after mentions of it were discovered in old Sanskrit text from 1,600AD.

Ingredients in Roti

Traditionally, roti is a flatbread made with wholemeal wheat flour called “atta” and water. Sometimes this type of flour is also called chakki atta, chapati atta or chapati flour at the supermarket.

Atta flour is stone ground and the friction caused by this process changes the consistency of the starch and protein of the wheat. This creates a unique flavor and texture, and so if you truly want to make authentic roti you need to use this specific flour.

If you struggle to find atta flour at your local grocery stores or online, the next best thing (although you won’t get quite the same results) is to use white whole wheat flour.

Some people also like to add salt or oil, but this is not essential.

Nutritional Information

Compared to other breads you’ll find in the supermarket, roti is actually rich in nutritional value because of the type of flour used to make it.

In a single serving of roti, you’ll find Vitamins B and E, plus minerals such as copper, zinc, iodine, manganese, silicon, potassium, calcium and others.

It’s also a great source of whole grain and is high in fiber and complex carbohydrates.

How to make Roti

Roti is made by mixing the whole wheat flour and water and then kneading it into a dough. Aim to knead the dough for about 10 minutes to fully develop the gluten — it’s the gluten that will allow you to roll the dough so thin.

The dough should feel soft and pliable, but not sticky — the atta flour will make the dough feel different to what you’d typically expect when using white flour dough.

Once the dough is kneaded, you must let it rest for at least an hour before you cook with it.

Then, divide into small balls, flatten them out with a rolling pin and then cook it on the tawa without adding any oil. If you don’t have a tawa, you can use a griddle or a skillet instead.

Roti Tips and tricks

It can be tricky to make a soft roti, and unfortunately, the skill comes with practice rather than any special ingredients. Nevertheless, here are a few tips and tricks to help you make soft rotis:

Roti Recipes

Whether you’re making roti the traditional way with just atta flour and water, or adding salt and oil for flavor, or topping it off with ghee, it takes just a few minutes to cook on the tawa or a heavy-based frying pan.

Roti Bread FAQ's

Roti flatbread is a type of flatbread made from roti, or unleavened bread. It is popular in India and Pakistan, and can be served plain or with various fillings.

Roti flatbread is made by rolling out roti dough into a thin sheet and then baking it on a hot griddle or pan.

Roti flatbread can be filled with various meats, vegetables, or cheeses. Common fillings include chicken, lamb, potato, and paneer (a type of Indian cottage cheese).

Roti flatbread is typically eaten with the hands, and can be dipped in sauces or curries.

Roti flatbread is generally considered to be a healthy food, as it is made from whole wheat flour and does not contain any added fats or sugars.

One roti flatbread typically contains around 150-200 calories.

Roti flatbread can be found at most Indian or Pakistani restaurants, as well as some specialty grocery stores.

Roti flatbread is best consumed fresh, but leftovers can be stored in an airtight container and eaten within 2-3 days.

Yes, roti flatbread can be frozen for up to 3 months.

If you cannot find roti flatbread, you can use any other type of unleavened bread, such as chapati or naan. Alternatively, you can make your own roti flatbread using this recipe.

Roti flatbread is made from roti, or unleavened bread, which sets it apart from other types of flatbreads that are made with leavened doughs.

No, roti flatbread is not gluten-free as it is made from whole wheat flour. However, there are many recipes for gluten-free roti flatbread available online.

Yes, roti flatbread is vegan as it does not contain any animal products.

No, roti flatbread is not keto-friendly as it contains carbohydrates. However, there are many recipes for keto-friendly roti flatbread available online.

No, roti flatbread is not low carb as it contains carbohydrates. However, there are many recipes for low carb roti flatbread available online.

Roti flatbread can be used as a wraps or sandwich bread, or simply eaten on its own with dipping sauces.

Be sure to roll the dough out thinly to avoid a dense and heavy roti flatbread. If you are having trouble getting the roti flatbread to cook evenly, you can try using a cast iron skillet or griddle.

Roti flatbread is done when it is golden brown on both sides and cooked through. You can test this by inserting a toothpick into the center of the roti flatbread; if it comes out clean, it is done.

The most common mistake when making roti flatbread is not rolling the dough out thinly enough. This will result in a roti flatbread that is dense and heavy. Another common mistake is not cooking the roti flatbread evenly, which can be remedied by using a cast iron skillet or griddle.

Shane Jones

Hey there! I'm Shane, the face and hands behind BakeSomeBread. My journey into the world of bread and pastries started over 10 years ago, and what began as a simple hobby quickly turned into an all-consuming passion. While I might not have formal qualifications or fancy titles, I've spent countless hours perfecting my recipes, experimenting with flavors, and, yes, learning from a few (or maybe more than a few) baking blunders along the way.

I've never been featured in glossy magazines, and I don't have any teaching stints to boast about, but what I do have is genuine love for baking and a drive to share that with all of you. Every recipe you find here is a result of my personal adventures in the kitchen—tried, tested, and baked with love.

Trust is a big deal for me. So, while I'm always up for a bit of baking fun, I'm serious when it comes to authenticity. Every bit of advice and every recipe on this site comes straight from my own experience. And hey, if I can help even one of you find joy in baking, then all those flour-covered days and nights have been worth it! Happy baking, folks! Oh, and come and say hi on Social Media too!