What is the Difference between roti and bread?

While both roti and bread are flatbreads, they have key differences in ingredients, texture, and preparation:

Roti:

* Origin: Primarily from the Indian subcontinent, though variations exist in other parts of Asia.

* Ingredients: Typically made with whole wheat flour (atta), water, and sometimes a small amount of oil or ghee.

* Texture: Thin, pliable, and slightly chewy. Can be soft and pliable or slightly crispy depending on the cooking method.

* Preparation: Traditionally cooked on a flat griddle called a tawa, often brushed with ghee or oil.

* Variations: Numerous variations exist, including parotta (layered roti), chapati (thin and flat), and naan (leavened roti cooked in a tandoor oven).

Bread:

* Origin: Primarily from Europe, with various regional styles.

* Ingredients: Typically made with refined wheat flour, water, yeast, salt, and sometimes sugar.

* Texture: Varies greatly depending on the type of bread, ranging from soft and fluffy to dense and chewy.

* Preparation: Usually baked in an oven, although some types are cooked on a griddle or in a pan.

* Variations: Many types of bread, including white bread, sourdough, rye bread, baguettes, and rolls.

Here's a summary table:

| Feature | Roti | Bread |

|---|---|---|

| Origin | Indian subcontinent | Europe |

| Ingredients | Whole wheat flour, water, ghee/oil | Refined wheat flour, water, yeast, salt, sugar |

| Texture | Thin, pliable, slightly chewy | Varies greatly |

| Preparation | Cooked on a griddle (tawa) | Baked in an oven (usually) |

| Variations | Parotta, chapati, naan | White bread, sourdough, rye bread, baguettes, rolls |

In essence, roti is a whole wheat flatbread traditionally cooked on a griddle, while bread is a broader category of baked goods made with various ingredients and textures.