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Roti (in English known as chapati) is a round flatbread native to the Indian subcontinent. It is commonly consumed in many South Asian countries. It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods. The word roti is derived from the Sanskrit word (roṭikā), meaning "bread". Roti is made from a mixture of flour, water, and optionally salt. After they are mixed together to create a dough, it is left to rest and then flattened with a rolling pin. It is then heated on a tava or pan. File:Roti-obaid.jpg|Roti in the Indian subcontinent File:Roti Prata Curry Large.JPG|Singaporean [[roti prata]] served with curry File:Plainrotiparatha.jpg|Plain ''roti [[paratha]]'' File:Roti Wrap Trafasie.jpg|A roti wrap with boiled egg and smoked chicken in the [[Netherlands]] File:Thalichapati.jpg|Indian ''[[thali]]'' with ''chapati'' File:Lunch special at Pakwan.jpg|Tandoori roti served with other dishes in an Indian restaurant File:Rumali roti.jpg|A chef preparing ''[[rumali roti]]'' in India File:Bajhar_ji_maani.jpg|[[Millet|Bajhar]] ji maani (bajra roti) in [[Tharparkar]], [[Sindh]] File:A thali with daal roti bhindi ki sabzi and mango pickle.jpg|Spicy vegetables served with rotis File:Roti pisang.jpg|Roti stuffed with [[bananas]] Indian breadNaanParathaChapatiKulchaTandoor breadMakki di roti and kottu roti Many variations of flatbreads and roti are found in many cultures across the globe, from the Indian subcontinent to Africa to Oceania to the Malay Peninsula to the Americas. The roti is a traditional flatbread from the Indian subcontinent. It is normally eaten with cooked vegetables or curries; it can be used as a carrier for them. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa.

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