Roti Vs. Tortilla: What Separates The Two Flatbreads Apart?
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Every cuisine has a unique flatbread that is created using flour, oil, and ingredients found in the region. However, have you ever thought about how two nations on different sides of the world may create similar kinds of flatbread? Since we're discussing tortilla and roti, it should come as no surprise that there are some notable differences as well as parallels between these two flatbreads.

These flatbreads are consumed in diverse ways by different civilisations. Although tortillas are frequently thought of in relation to burritos, quesadillas, and tacos, in reality, they are typically thin flatbreads that are stuffed and eaten with dips. Conversely, roti is typically eaten with fried foods, curries, and veggies. This is a thick flatbread without any filling.

What Is Roti?

A flatbread produced from wheat flour and water is called roti or chapati. The Indian subcontinent is where chapati originated. In nations like Bangladesh, Pakistan, the Maldives, and Nepal, chapati is a staple food.

The ingredients for the roti dough include atta (wheat flour), water, salt, and oil. Next, it is rolled using a parat, a kind of rolling pin.

What Is A Tortilla?

A tortilla is a thin, circular flatbread made from corn flour. Traditionally, tortillas are made solely using corn flour. However, other nations currently use wheat flour to produce tortillas as well. Since Indigenous people in Mesoamerica invented tortillas, their origins can be traced back there. Typically, a savoury filling or topping is placed on a tortilla before eating. Around the world, tortillas come in a variety of forms. The most notable uses for tortillas are in Mexican and Spanish cuisines.

What's The Difference?

The components are the primary distinction between roti and tortillas. Roti is made with wheat flour, water, salt and oil; tortillas are mostly made with corn flour. Nonetheless, tortillas are also made with wheat flour in other nations. These two meals have diverse origins in various nations. While rotis originated on the Indian subcontinent, tortillas originated in Mesoamerican regions.

Furthermore, rotis are not used to create specific food dishes like tortillas, as the latter are used to wrap burritos, quesadillas, and tacos. Chapatis are served with chutneys, dal, and side curries, whereas tortillas are eaten with savoury toppings or fillings. In addition, there are differences in the cooking methods for tortillas and chapatis.

Roti is often prepared by placing it over a flat griddle or tawa until golden-brown patches start to emerge. To make chapatis softer, a small quantity of oil or ghee is added during preparation. Phulkas are roasted on a tawa without the use of oil, and they are then immediately placed over direct heat to cause the puffiness to rise to the top.

To get a smokey flavour, corn tortillas are often cooked on a flat griddle called a comal. Conversely, flour tortillas are typically cooked in oil on a griddle or pan, giving them a toasted look and golden-brown colour.