Roti

Roti is the name given  to the traditional Indian bread. It is normally eaten with cooked vegetables or curries . It is made mostly with wheat flour better known as atta. Roti is cooked  on a iron griddle that is slightly concave or flat. The griddle is known as tawa. After it is cooked on both sides clarified butter which we call ghee in India or makhan  better known as butter may be applied to it and served hot or stored in a casserole to be served later. Like the bread, the  roti is the staple accompaniment to other food.

The shape of the roti is round. In order to give it a shape it first needs to be converted into a dough with the help of water. The dough is made in such a way that it is neither too hard nor too soft. Then with the help of rolling pin and some dry flour it is rolled into medium circles  which is then put on hot tawa and cooked on both sides. This is chapati. When the chapati is placed over flame and it puffs up it is known as  fulka. To eat it apply butter or ghee.

When wheat flour is mixed with half of  gram flour(besan) along with salt,red chilli powder and a little oil  and made into a dough, it is called missi roti. Similarly maize flour roti is called makki ka roti. In both the rotis a lot of butter or ghee is added as toppings.

A paratha is a  little different from normal roti. To make a paratha before rolling some oil or ghee has to be spread properly inside  then it is rolled into triangles or circles. It is first put on the tawa when its done oil or ghee is applied on both sides and it is moved about till it’s done on both sides. Applying of oil or ghee makes it soft. This is plain paratha. 

In the same manner potato paratha or alu paratha, cauliflower, cottage cheese or panner and muli paratha can be made.

Thepla is a Gujrati version of paratha but it is not a stuffed one. In the wheat flour adding spices like salt,chilli powder, a pinch  of turmeric along with oil and kneading it into a dough and making parathas which are very thin makes a thepla. Seasonal leaves like that of coriander, methi or spinach which is finely chopped can also be added to it.

A puri is another type of roti but it is not pan fried but deep fried. The dough has to very tight and it is rolled into small circles which are dipped into hot oil till it gets puffed. Then the side is changed so that it can cook on the other side also. Puri that are rolled thick is called thick puri.When half of rava or suji and half of white flour with a little oil and salt is made into a dough and deep fried it is known is rava puri.

Bhakhari, rotla are made from different types of grain flour.

Many people are aware of Naan . This is baked in tandoor or clay oven.

 Thali