A Rotti unlike any other! Soft on the inside and crunchy on the outside, have you ever tried?

Mar 09 , 2021

Roti, is commonly referred to the Indian flat bread that you get in nearly every Indian hotel around the globe. Commonly made with Wheat, the more regional roti's are made from Rice, Bajra (finger millets), Jowar (Sorghum), Makki (Maize flour) and so on. Roti comes from the word Rotika, according to K.T. Acharya's "A Historical Dictionary of Indian Food". Various ancient Indian texts suggest that round flat breads have existed in ancient India. 

The word rotika has been mentioned in the 16th century medical text Bhavaprakasa  written by Bharatamishra. Kannada literature between the 10th and 18th centuries talks about various methods of making rottis such as kavali rotti (made by roasting flatbread between two plates and toasted from both ends), or mandigē/mande which was baked on a heated tile filled with sugar and ghee sometimes to yield khan-mandigē. Flatbreads resembling bowls have also been described in Tulsidas’s 16th century epic poem, Ramcharitamanas. 

Rice Rotti or Akki Rotti is a delicious flatbread from the Indian state of Karnataka. It is traditionally made by flattening rice dough mixture (with vegetables) on a hot tawa. Or if you are a novice like me, it will be flattened on a nonstick surface and then transferred to the hot pan. 

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