Roti
(रोटी)
Roti is a flat and unleavened bread made with wholemeal flour. It is traditionally cooked on an iron griddle called tava, an important vessel in the Indian cuisine. In Indian cuisine, roti is as essential as rice. There are several theories regarding its origin.
One says that it was invented in Persia, when it was made with maida and was much thicker than today's rotis. Another theory says that it traveled to India from East Africa, where unleavened bread was a staple and the production of wheat was abundant.
The Ayurveda dates it back to India's Vedic period. Regardless of the origin, roti is nowadays popular throughout the world, in countries such as Pakistan, Nepal, Sri Lanka, Maldives, South Africa, and South Asia. Its name stems from the Sanskrit word रोटिका, meaning bread.
There are many variations of the basic roti, such as chapati, makki di roti, tandoori roti, and roti canai. It is commonly used as an accompaniment to various dishes, including curries, and on the Caribbean, it is commonly used as a sandwich wrap and consumed as street food.
Types of Roti
Part of
Tharıd
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Murgh karahi
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Churma
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Serve with
Gajar matar
Gajar matar is a traditional vegetable-based dish originating from Punjab, where it's considered a wintertime staple. This stir-fry is usually made with a combination ... Read more
Gobi matar
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Santula
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Recipe variations
Traditional Roti Canai Flatbread
READY IN 4h 15minThe following is the traditional roti canai flatbread recipe, calling for only flour, ghee, salt, and water. The dough is kneaded well, covered in oil or butter, and rested, which is crucial as this step makes it very stretchy. The recipe also gives instructions on how to stretch out the dough the way cooks do at mamak stalls in Malaysia and Singapore, so you can easily replicate this traditional preparation method.
Typical (Everyday) Roti Canai Flatbread
READY IN 13h 40minUnlike the case with the traditional recipe, in this one, oil is used instead of ghee to make the dish more affordable. In fact, because of this, most roti canai vendors will use this recipe.
Super Soft Roti Canai Flatbread
READY IN 4h 30minThe following is the recipe for a super soft roti canai flatbread. The basic dough is enriched with milk and condesed milk resulting in a strong, yet pliable dough. Other than that, the preparation is the same as in the case of the traditional recipe. The recipe is courtesy of chef Chandra from Traders Hotel Kuala Lumpur’s Gobo Chit Chat restaurant.
Roti Authentic recipe
The following is the traditional roti canai flatbread recipe, calling for only flour, ghee, salt, and water. The dough is kneaded well, covered in oil or butter, and rested, which is crucial as this step makes it very stretchy. The recipe also gives instructions on how to stretch out the dough the way cooks do at mamak stalls in Malaysia and Singapore, so you can easily replicate this traditional preparation method.
WHERE TO EAT The best Roti in the world (according to food experts)
"Freshly made, pillowy and crispy, it doesn't get much better."
"Their naans and rotis, especially roti tisu, aren’t shabby, too."
"This version of the roti features slices of caramelised banana within its folds. Drench it in dhal or curry for a satisfying finish. Try Nasi Kandar Pelita."
"Mamak in Sydney, a really, really good roti place."
"There’s something about roti canai that screams comfort food – a simple staple of ghee-laced flatbread, pulled and tossed to create air pockets for that light, fluffy texture."
"Their coffee, dosas and akki rotti are yummy and a must try."
"The Roti Canai here has the crispy later with soft and airy in the inner part that pretty satisfying. And their Roti Canai is not too oily too."
"For some fluffy Roti Canai, Raju is the place to be."
"The desserts, however, are excellent. The Roti Jala With Gula Melaka And Banana Slices ($10) is a sweet Peranakan take on the Malay roti jala that is often eaten with curries. Here, the lacey pancake, which is soft and very fine, is served with a banana pengat that is delicious with fragrant palm sugar."
"Scrumptious Daal Fry, creamy Rabadi, Butter chapati and phulkas… Calorie counters, please stay away from this charming, hole-in-the wall on Sheikh Memon Street."
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