It is an undeniable fact that Indians can't survive without their staple food- rice and rotis - made of various grains. Among the many flatbread varieties that are regularly cooked in different parts of India, chapathi enjoys a special place for being the healthier variety. Besides, it is a food item that is consumed by most number of Indians. Though not very popular in the southern parts, roti or flatbread constitute a major portion of the Indian cuisine. The Indian roti could be generally described as a flatbread that is made using unfermented dough. Wheat, rice, corn and millets are mostly used to cook delicious and nutritious roti.
Punjab is usually hailed as the golden land of rotis. Makki di roti made using corn is a staple in the Punjabi households, especially in the rural areas. Millet flour too is added in the dough that is prepared to cook makki di roti. It is quite an appetizing sight when dollops of butter melt over the hot makki di roti. Jolada roti is quite popular in Maharashtra and Karnataka as well. This is made using rice corn in which the fibre content is higher. The jolada roti has a harder texture compared to other flatbread varieties.
Maharashtra is known for the delicious and nutritious talipeet roti. A variety of grain flours like the tapioca flour, coriander, cumin powder, rice powder and wheat flour are used to mix the dough for talipeet. Butter is added on these flatbreads to make it tastier. The rumali roti, made using all purpose flour, is quite popular all over India. This roti, which is rolled into paper thin sheets, is as soft and transparent as a rumal or a handkerchief. It is usually served, folded into four, like a handkerchief. The rumali roti which is the softest variety of flat bread that is available in India is cooked in a tandoori stove.
Taftan has come all the way from Persia to conquer the hearts and stomachs of the people in Uttar Pradesh. This traditional flat bread is made using milk, butter and eggs and is cooked in clay ovens.
Pisarattu is a delicious flatbread made using green gram flour, in Andhra Pradesh. This is one of the main breakfast dishes here. The bajra or the pearl millet roti is a traditional flatbread of Rajasthan. This dish is traditionally cooked on a brick stove fueled with dry cow dung. The bajra roti has a unique smoky flavour.
The misi roti made with wheat and gram flours could be easily cooked on a regular tawa. Shallots and garlic too are added to make this flatbread tastier. The butter naan which is regularly cooked in Uttar Pradesh, Delhi and Punjab has now become a favourite dish of Keralites as well. It can be cooked either in a tandoor stove or a regular stove top.
Akki roti made using rice flour has its origins in Karanataka and is quite popular in other southern states as well. In Kannada language akki means rice. This roti has a variety of ingredients like rice flour, yellow split gram, coconut, onion, coriander leaves, green chillies and cumin in it. It is usually cooked on a piece of cotton cloth or a sheet of plantain leaf.
The sreemal that is extremely popular in Lucknow and Hyderabad could easily be called the richest flatbread available in India. Saffron is one of the main ingredients of this roti. Dollops of butter too are added to make it extra soft. Instead of water, milk is used to mix the dough for sreemal. This roti is slightly sweet and is usually had as a special delicacy.
