🫓 Roti
Roti, also called chapati, is an unleavened flatbread made from whole wheat flour, water and salt. The dough is rolled thin and cooked on a hot griddle until it puffs and gets light brown spots. Soft and slightly chewy, it is eaten daily across South Asia to scoop up curries, dals and vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g whole wheat flour (atta)
- 160 ml warm water
- 1/2 tsp salt
Method
- Mix the flour and salt, add the water gradually and knead 5–7 minutes into a soft dough.
- Cover and rest 20 minutes, then divide into 8 balls.
- Roll each ball into a thin 15–18 cm circle, dusting with flour.
- Cook on a hot dry griddle about 30 seconds per side, then press gently so it puffs; keep warm under a cloth.
How to make it lighter
- One roti of about 40 g is a measured portion — count them rather than eating from the stack.
- Keep them plain: no oil on the griddle is needed.
- Fill half the plate with dal and vegetables and use one roti to scoop.
History
Unleavened whole wheat flatbreads like roti have been a staple of the Indian subcontinent for centuries. Indian migration later carried roti to East Africa, the Caribbean and Southeast Asia, where local versions are common.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Roti and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →