Roti, a staple in Indian cuisine, is a traditional unleavened flatbread that holds cultural significance and is enjoyed across the Indian subcontinent. Made from whole wheat flour, water, and a pinch of salt, Roti is a versatile and wholesome accompaniment to a variety of dishes.

The preparation of Roti involves kneading the dough, forming small balls, and then rolling them into thin, round discs. These discs are cooked on a hot griddle or tawa until they puff up, creating a soft and slightly chewy bread. The art of making Roti lies in achieving the right balance—softness, puffiness, and a mild toasty flavor.

Roti is not only a dietary staple but also a symbol of unity and sharing in Indian households. It is commonly paired with curries, lentils, vegetables, or served alongside yogurt and pickles. Its simplicity, coupled with its ability to complement a wide array of dishes, makes Roti an integral part of everyday Indian meals. Whether enjoyed at home or in restaurants, Roti remains a cherished element of Indian culinary heritage.

In addition to whole wheat, several Roti variations incorporate millets such as Ragi and Bajra. The Indian state of Haryana has earned the title “Land of Rotis” due to its centuries-old and innovative approach to Roti preparation. Noteworthy varieties like Besan Masala Roti, Bajra Aloo Roti, and Bhura Roti have gained popularity as staples in Haryana’s culinary tradition.

Here are few common variations of Roti one can find in India:

• Missi Roti: Originating from North India, Missi Roti is made with a mixture of whole wheat flour and gram flour (besan). It is seasoned with various spices, making it flavorful and nutritious.
• Bajra Roti: In Western India, especially in the states of Rajasthan and Gujarat, Bajra Roti is prevalent. It’s made from pearl millet flour and has a distinctive taste. It’s often enjoyed with garlic chutney or jaggery.
• Jowar Roti: Common in Maharashtra and parts of South India, Jowar Roti is made from sorghum flour. It’s a gluten-free alternative and has a slightly sweet taste.
• Rumali Roti: Translating to “handkerchief bread,” Rumali Roti is an ultra-thin bread that originated in Northern India. It is usually made with all-purpose flour and is soft and flexible, often used to scoop up curries.
• Ragi Roti: Common in Southern India, Ragi Roti is made from finger millet flour (ragi). It’s a nutritious and gluten-free option, often accompanied by chutney or yogurt.