Origin of Roti: The Staple Food of India

Roti or flat bread or phulka or chapati we know it by so many names and it is one of the most popular dishes. No food in India is complete without the staple good. Whether you are consuming it with veg or non-veg curry, roti is one of the popular dishes. The different varieties of roti and parantha have gained extreme popularity. 

The popularity of roti in North India is undeniable. People from all over India, consume this oldest flat bread. This is not only because it is delicious but also because it is one of the oldest and easiest ones to make. Whether it is the softness or the shape, everything is just so easily attainable with roti. Haven’t had roti yet? Well, you surely must be lying. This is because there is no Indian in the entire world who hasn’t had roti. 

Origin of Roti

While Roti is the oldest and most popular, it is necessary to determine where did it originate. Do you know? 

As far as the origin of Roti is concerned, several theories are related to it. While some people say that roti used to be thicker and most probably originated in Persia, some say that it originated in Awadh. However, the version of Awadh comes the closest to the chapati today. Most theories about the origin of Roti is derived from that of Middle-East Asia. 

But that is not it, the origin of Roti is also derived from that of East Africa. It is being said that roti used to be a staple food for the Swahili speaking people from Africa.

Even Indian texts have the mentioned of Roti. The word roti is very much similar to the Sanskrit word, Rotika in the medical text Bhavaprakhasa written by Bharata-mishra of sixteenth century. The text is mentioned as that of flat bread with which curries are eaten. The mention of roti is also done in Ramcharitmanas, written by Tulsidas in 1600AD. 

Kannada Literature mentions the use of wheat to make roti. These texts were very much prevalent during the 10th and 18th century. Different variations of roti existed in Kannada such as mucchala-roti, kivichu-rotu and chucchu-roti. One of the main things about these rotis were that they had severe variations. Also, each of them was served with a different kind of curry such as that of ghee, sugar and edible camphor. The savudu roti and uduru roti was made over the cup. This process of making roti is prevalent even today. 

But the real origin of chapati or roti comes from the Vedic period. The word paratha or parota was derived from purodhashas. The roti was stuffed with dry lentils and vegetables. It won’t be wrong to call as Indian pancakes because it is accompanied with chapati and was served during homas and yagnas. 

The mention of chapati is in Ain-i-Akbari, the 16th century document of Mughal Emperor, Akbar. Chapati is one of the best dishes to try when lukewarm. 

The innovation has come a long way in recent times. Not only manually but rotis are made through machines. Rotimatic is surely one of the best innovations easing the process of making rotis. Rotimatic reviews will help you determine the best maker. 

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