Roti: The Everyday Bread That Feeds India

When you think of Indian food, you might picture spicy curries or fragrant biryanis—but for most people in India, the real star is roti, a simple, unleavened flatbread made from whole wheat flour, water, and salt. Also known as chapati, it’s not just food—it’s the foundation of countless meals, eaten with dal, vegetables, or even just ghee. You won’t find a single household in rural or urban India that doesn’t make roti at least once a day. It’s cheap, it’s filling, and it’s made with tools most people already have: a rolling pin, a tawa, and a little patience.

Roti isn’t fancy, but it’s smart. Unlike bread that needs yeast or time to rise, roti comes together in minutes. The dough is mixed, rested briefly, rolled thin, and cooked on a hot griddle. No oven needed. No fancy equipment. Just heat, pressure, and a flip. That’s why it’s so widespread. It’s the bread of farmers, students, office workers, and grandmothers alike. And while other countries have their own flatbreads—like tortillas, pita, or naan—roti is different. It’s thinner, less chewy, and made without dairy or oil in its most basic form. That’s what makes it vegan, gluten-rich, and perfect for pairing with spicy or oily dishes.

It’s no surprise that roti shows up in so many of the posts here. Whether it’s about what Indians eat daily, how to fix dosa batter, or why certain spices work so well with lentils, roti is the quiet companion on the plate. It’s the thing you use to scoop up your curry, soak up the gravy, or wrap around a spicy potato filling. You don’t need a recipe to eat it—you just need to know how to make it right. And that’s what you’ll find below: real, tested ways to get roti soft, fluffy, and perfectly cooked every time. No guesswork. No fluff. Just the methods that work in homes across Mysore and beyond.