Roti (also known as chapati) is a flatbread originating from the Indian subcontinent, made from stoneground wholemeal flour, traditionally known as atta, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka, Singapore, Maldives, Malaysia and Bangladesh. It is also consumed in parts of Africa, Fiji, Mauritius, the Caribbean, particularly in Jamaica, Trinidad and Tobago, Guyana, Suriname. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread. A kulcha in Indian cuisine is a bread-like accompaniment, made of processed flour (maida) leavened with yeast.
Ingredients of Roti
Most flat breads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter. In Maharashtra and Karnataka breads are also made from grains like jowar, ragi, a finger millet and bajra or pearl millet, and is called "rotla" in Gujarat and "bhakri" in Maharashtra. In southern India and the West Coast, most flat breads are basically crepes made from peeled and split black lentils (urad dal) and rice. Popular varieties include dosa, Appam, uttapam and rice rotis and ragi rotis. Most Indian breads make use of the yeast spores in the atmosphere for fermentation.
Preparation of Roti
In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads, such as roti, kulcha and chapati, are baked on tava, a griddle made from cast iron, steel or aluminum. Others such as puri and bhatura are deep-fried. The dough for these breads is usually made with less water in order to reduce oil soaked up when frying. In Southern India, a batter of rice and black lentils is prepared and ladled in small amounts onto a hot greased skillet, where it is spread out into a thin circle and fried with oil or ghee until golden brown. In Western India (including the states of Maharashtra, Gujarat and Rajasthan) bread may be made from coarse grains such as bajra, sorghum or ragi, though wheat is the staple in these regions. The grains and/or cereals are usually milled into a fine powder, and mixed with a little water to make a smooth dough. This dough is patted into a circle by hand - either by holding it between the two hands or by placing it on an upturned plate or other flat surface.
In Maharashtra a multi-grain flat-bread called "thalipeeth" is also prepared. It contains many grains and cereals like wheat, rice, bajra, jowar, ragi, Macrotyloma uniflorum horse-gram, green gram, black gram, chickpeas and so on. Each grain or cereal is roasted separately and then milled together into a fine powder. Spices and chopped onions are added along with water to make the dough, and it is patted into circles, after which it is roasted on a griddle with some ghee or oil. It is often served with home made butter.
Wheat Flour (52.1%), Water, Refined Edible Oil (5.9%), Gluten (2.2%), Edible Common Salt, Emulsifier E471 (used only in retail supply), Sugar and Baking Powder.
Nutritional Values Per 100g (APPROX.)
>Energy 303 kcal, Protein 7.70g, Fat 5.58g, Saturated Fat 1.77g, Carbohydrate 55.4g, Sodium 554mg, Sugar 1.36g
Directions To Use
METHOD 1:Place a flat pan on the stove. Heat a roti on the pan for about 15 seconds each side. METHOD 2:Wrap a roti in foil and place in a pre-heated oven at 180 C / 350 F / Gas mark 2 for 4 minutes
Caution (For packaged products only)
Don't buy a puffed or damaged pack.
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