Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh, Nepal, and Sri Lanka. It is also consumed in parts of the Southern Caribbean, particularly in Trinidad and Tobago, Guyana and Suriname. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread. Roti is sometimes referred to as "Kolcha" in Indian cuisine, albeit this term is seldom used outside of the Indian subcontinent.
Roti and its thinner variant, known as chapati, are an integral part of Indian and Pakistani cuisine.




Made with the following machines:
   Baklava-Fillo-stretch    Baklava-Fillo-stretch  
  Rotti line  
 Chapatti line  



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