Roti is a spherical flatbread native to the Indian subcontinent made from a dough of stoneground whole wheat flour (traditionally known as gehu ka atta) and water. Roti is eaten in numerous nations throughout the world. Its distinguishing feature is that it is unleavened. Naan and kulcha, both from the Indian subcontinent, are yeast-leavened bread. Roti, like breads all throughout the world, is a common addition to various dishes. The word roti comes from the Sanskrit word "rotik," which means "bread." Many cultures around the world use flatbreads and roti in various forms, from the Indian subcontinent to Africa to Oceania to the Malay Peninsula to the Americas. It's usually served with cooked veggies or curries, and it acts as a carrier for them. It's usually made with wheat flour and cooked on a tawa, which is a flat or slightly concave iron griddle. Rotis have traditionally been made from millet, maize, jowar, and even rice flour. Tandoori roti is made by pushing flattened dough against the inside wall of a tandoor oven and cooking it fast at a high temperature. Chapatis are made using whole wheat flour (atta), water, edible oil, and optional salt in a mixing utensil called a paraat, then fried on a tava (flat skillet). In Punjabi and Saraiki, it's called phulka, and in Sindhi, maani.
Here are some different types rotis you can relish for dinner-
Akki Roti
A popular dish from the Karnataka region, akki roti, shows the diversity of Indian cuisine. The people of Kerala call this roti 'pathiri.' Akki means rice in Kannada, and this roti is cooked with rice flour, grated veggies, and a variety of spices.
Thalipeeth
This typical Maharashtrian chapati is prepared from a variety of flours including rice, chickpea, bajra, and jowar. Thalipeeth is a nutritious roti recipe that uses a combination of highly beneficial flours. Bhakri, which is popular in Gujarat and Maharashtra, is comparable to this style of roti.
Ragi Roti
Ragi roti, also known as 'ragi adai,' is a traditional dish in southern India cooked with vegetables, spices, chiles, and onions. A filling and healthful roti recipe that can be eaten for lunch or served for dinner.
Jolada Roti
Jolada roti is another popular chapati from Maharashtra and Karnataka in India. Sorghum flour is used to make it. It is known as Jwarichi Bhakri in Maharasthra. When compared to typical chapati or other wheat-based flatbreads in India, the roti is significantly coarser. Sorghum flour, salt, and hot water are used to make Jolada roti. Sorghum flour has the advantage of being naturally gluten-free, making it simple to incorporate into a gluten-free diet.
Bajra Roti
Pearl millet flour is used to make Bajra ki roti. It is extremely popular in the Indian states of Gujarat and Maharashtra. This flour is high in both fibre and protein. It's also gluten-free, which makes it popular in areas of India. This flatbread is a staple of West Indian cuisine. It complements any Gujarati vegetable or legume curry.
Makki Roti
Makki di Roti is a traditional northern Indian dish. The word 'makki' means corn and is popular in Punjab and Haryana. This roti is made primarily of yellowish corn flour or maize flour. The recipe is comparable to the southern akki roti, in which wheat is mixed with coriander leaves, carom seeds, and grated radish to make a dough. After that, flatten it and cook it on a tawa.
