Roti: Difference between revisions
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== Names == |
== Names == |
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Generically, the word ''roti'' may refer to many different kinds of bread, such as [[chapati]] and phulka, each with its specific name. In [[Marathi]], roti is often called Chapati or Poli. In [[Gujarati language|Gujarati]] it is rotli. In Punjabi, a light, easily eaten roti is called Phulka. It is usually used to refer to the round flat [[Leavening agent|unleavened]] [[bread]]s eaten throughout [[India]] and [[Pakistan]], in contrast to the yeasted [[naan]] breads originating primarily in the north-west of the [[South Asia]] and [[Central Asia]]. It is sometimes referred to as the 'balloon bread' by |
Generically, the word ''roti'' may refer to many different kinds of bread, such as [[chapati]] and phulka, each with its specific name. In [[Marathi]], roti is often called Chapati or Poli. In [[Gujarati language|Gujarati]] it is rotli. In Punjabi, a light, easily eaten roti is called Phulka. It is usually used to refer to the round flat [[Leavening agent|unleavened]] [[bread]]s eaten throughout [[India]] and [[Pakistan]], in contrast to the yeasted [[naan]] breads originating primarily in the north-west of the [[South Asia]] and [[Central Asia]]. It is sometimes referred to as the 'balloon bread' by westerner |
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== Outside South Asia == |
== Outside South Asia == |
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Revision as of 14:52, 3 August 2006
Roti is the Hindi, Urdu, Punjabi, Somali, Indonesian and Malaysian word for bread.
Names
Generically, the word roti may refer to many different kinds of bread, such as chapati and phulka, each with its specific name. In Marathi, roti is often called Chapati or Poli. In Gujarati it is rotli. In Punjabi, a light, easily eaten roti is called Phulka. It is usually used to refer to the round flat unleavened breads eaten throughout India and Pakistan, in contrast to the yeasted naan breads originating primarily in the north-west of the South Asia and Central Asia. It is sometimes referred to as the 'balloon bread' by westerner
Outside South Asia
In Malaysia the term encompasses all forms of bread including western-style bread as well as the traditional punjabi breads. Roti is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. Like breads around the world, roti is a staple accompaniment to other foods, maybe spread with ghee (clarified butter), also (white yoghurt) used as a scoop or rolled up with a filling.
In Thailand, "roti" refers to the above mentioned bread drizzled with condensed milk, rolled up, and eaten as a hot snack. This form is more or less related to the Malaysian and Singaporean form.
West Indian Roti
Roti also features prominently in the diet of many West Indian countries, especially Trinidad and Tobago, Guyana and Suriname, among many others. West Indian Roti are primarily made from wheat flour, salt, baking powder, and water. They are cooked on a tawa. Certain rotis are also made with butter. There are several types of roti made in the West Indies:
- Sada Roti: Similar to naan. It is cooked on a tawa therefore the bottom is not crispy like that of a naan. Because it is the easiest one to make, it is the most commonly consumed roti in Trinidad. It is a popular breakfast option in Trinidad, in combination with tomato choka, baigan (eggplant, melongene, aubergine) choka, and other vegetable dishes.
- Paratha Roti : A roti made with butter - usually ghee. It is cooked on a tawa, and oil is rubbed on both sides and it is then fried. This gives the roti a crispy outside. When it almost finished cooking, the cook then begins to beat the roti while it is on the tawa, causing it to crumble. It is also called 'Buss-Up-Shot'.
- Dosti Roti : A roti where two loyas are rolled out together and cooked on the tawa. It is also rubbed with oil while cooking. It is called dosti roti because the word dosti means friendship in Hindi. This type of roti is not made in Guyana.
- Dalpuri : A roti with a stuffing of ground yellow split peas, cumin (geera), garlic, and pepper. The split peas are boiled until they are al dente and then ground in a mill. The cumin is toasted until black and also ground. The stuffing is pushed into the roti dough, and sealed. When rolled flat the filling is distributed within the confines of the roti. It is cooked on the tawa and rubbed with oil for ease of cooking. This is the most popular roti. Another version of this is aloopuri, which is made from potatoes.
- Guyanese Roti Making : Sometimes a small bit of vegetable oil is placed in each individual dough piece before it is rolled out to make the roti softer. Regular vegetable oil or butter/margerine is used. Ghee is never used in everyday Guyanese cooking, but only for cooking on religious occasions. The Roti is clapped by hand or beaten a bit, hot off the tawa to soften it up, but it's never the aim to beat it so that it breaks up. The aim for a good roti in Guyana is one that is very soft, layers (almost like pastry layers if possible), whole and completely together. >>>>>>With Indo-Guyanese, a rolled out dough that is deep fried in Gee is called a puri, and is only made when someone has a Hindu/Muslim(?) religious gathering. Dalpuri is the only roti that has the word puri attached to it that is eaten regularly. >>>>>>Another item that starts off roti like is BAKE or bakes. Dough is rolled out and cut into shapes or rolled into small rounds and can be baked in an oven, but many more times they are fried in oil and some call them frybake. It is versatile, tasty, easy to make, can be eaten alone, but is usually made for a quick meal, without slaving in the kitchen. It's usually paired with a quick fryup (thats another essay) for breakfast or dinner. It is best when eaten with stewed saltfish. It can also be eaten with any type of leftover stew or curry(not usual). We are still trying to track down the exact origin of BAKE as all Guyanese make it, and so do people from other parts of the Caribbean, places that did not or do not have a large Indian population.
The word Roti in the West Indies may also refer to a (COMERCIALIZED AND EASY TO EAT)dish of stewed or curried ingredients wrapped in a 'Roti Skin'. The dish resembles a large Enchilada. In Barbados the local fast food chain Chefette serves lists various rotis in their menus. Popular varients include Chicken, Conch, Beef and Vegetable.
- There is alway 1001 ways of making the same thing in the West Indies (like many other places), even down to local village/area or family.
