Rotti is a term that refers to a type of bread or flatbread commonly made in South Indian cuisine. It is a staple food in states like Kerala, Tamil Nadu, Karnataka, and Andhra Pradesh. The word "rotti" is derived from the Kannada language, where it means 'bread' or 'flatbread'.
Rotti is typically made from a mixture of finely ground flour, such as rice flour or wheat flour, water, and sometimes a pinch of salt. The dough is kneaded thoroughly and then rolled into thin, round shapes using either hands or a rolling pin. This dough is then cooked on a hot griddle or a flat pan until it forms a slightly crispy exterior with a soft, chewy texture inside.
The taste and texture of roti can vary depending on the type of flour used. For instance, rice flour-based roti tends to be lighter, while wheat flour-based roti has a denser texture. Rotti can be enjoyed plain, as an accompaniment to various curries or stews, or it can be served with chutney, pickles, or various other condiments.
Being a versatile bread, roti can also be prepared with added ingredients like grated coconut, roasted cumin seeds, or clarified butter to enhance its flavor. It is often considered a healthier alternative to traditional leavened bread, as it is typically unleavened and low in fat.
In summary, roti is a type of Indian bread or flatbread made from flour, water, and sometimes salt. It is a popular staple food in South Indian cuisine and can be enjoyed in various ways as an accompaniment to curries or with condiments.
