Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh and Sri Lanka. It is also consumed in parts of the Southern Caribbean, in particular Trinidad and Tobago. Its defining characteristic is that it is unleavened. The Indian bread naan, in contrast, is a yeast-leavened bread.
Roti and its thinner variant, known as chapati, are an integral part of Indian / Pakistani cuisine It is particularly popular in India and Pakistan.
There are many different variations of flat breads found in many cultures across the globe, from Indian subcontinent to the Americas. The traditional flat bread originating from the Indian subcontinent is commonly known as roti, Nepali; pronounced "rho tee". It is normally eaten with curries or cooked vegetables; it can be called a carrier for curries or cooked vegetables. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. It is similar to the tortilla in appearance. Like breads around the world, roti is a staple accompaniment to other foods, and may be spread with ghee (clarified butter).
