Roti

• Roti is commonly used as an accompaniment to curries, stews, and vegetable dishes, providing a soft and absorbent base to scoop up flavorful sauces and gravies. The soft texture pairs well with rich and spicy dishes.
• It is often used to make wraps and rolls, filled with ingredients like grilled meats, vegetables, or paneer, making for a convenient and portable meal. Think of it as a whole wheat tortilla.
• Roti can be toasted or shallow-fried to make it crispy, then served as a crunchy snack or appetizer, sometimes topped with chutneys or spices. Toasted roti becomes delightfully crisp.
• Roti is often served with dal (lentil soup), offering a balanced and satisfying meal. The roti is used to scoop up the dal, creating a complete and nutritious dish.
• It can be crumbled into smaller pieces and added to salads or stir-fries for added texture and a wholesome, nutty flavor. The pieces of roti soaks up flavors well.
• Roti can also be used to make sweet dishes, such as roti halwa, where it is cooked with ghee, sugar, and nuts to create a rich and flavorful dessert.

• Good source of complex carbohydrates for sustained energy.
• Provides dietary fiber, promoting healthy digestion and regularity.
• Can be a source of iron, important for red blood cell production.
• Some roti variations contain protein, contributing to muscle building and repair.
• Depending on the flour used (whole wheat, millet, etc.), offers essential vitamins and minerals.

Store roti at room temperature in an airtight container or resealable plastic bag to prevent it from drying out. For longer storage, refrigerate roti in an airtight container for up to a week. To freeze roti, wrap it individually in plastic wrap and then place it in a freezer bag. It can be stored frozen for up to 2-3 months. Thaw at room temperature or in the refrigerator before reheating on a skillet or microwave.