Dish · indian
Roti
A thin, unleavened whole-wheat flatbread cooked on a hot griddle, then often puffed briefly over an open flame. Plain and eaten daily with almost any curry or dal.
Where it comes from
The bread is the simplest one in North Indian home kitchens, built from just flour, water, and fat, cooked fresh for nearly every meal rather than made in advance. Puffing it over flame is a technique passed down rather than documented anywhere formally.
What cooks argue about
Cooks argue over puffing the roti on an open flame, which requires precise timing to trap steam into one even pocket without burning, against skipping that step and cooking it flat on the griddle.
Versions
Nobody has published a roti here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
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