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Roti
Roti (also known as chapati) is an Indian Subcontinent flat bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka , Maldives and Bangladesh. It is also consumed in parts of South Africa, the southern Caribbean, particularly in Trinidad and Tobago, Guyana, and Suriname, and Fiji. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread. A ''kulcha'' in Indian cuisine is a bread-like accompaniment, made of processed flour (maida) leavened with yeast.
Various types of roti are integral to South Asian cuisine.〔(India - By Michael Dahl )〕〔(The Food of India - By Priya Wickramasinghe, Carol Selva Rajah, Jason Lowe, Alan Benson )〕
==Etymology==
The word ''roti'' is derived from the Sanskrit word रोटिका (''roṭikā''), meaning "bread".〔(【引用サイトリンク】 Rotika (रोटिका) )〕 Names in other languages are (ヒンディー語:रोटी); (アッサム語:ৰুটী); Nepali : रोटी; (ベンガル語:রুটি); (シンハラ語:රොටි); (グジャラート語:રોટલી); (マラーティー語:पोळी); (オリヤー語:ରୁଟି); (マラヤーラム語:റൊട്ടി); (カンナダ語:ರೊಟ್ಟಿ); (テルグ語:రొట్టి); (タミル語:ரொட்டி); ; Dhivehi: ރޮށި; (パンジャーブ語:ਰੋਟੀ,ਫੂਲਕਾ); (タイ語:โรตี). It is also known as ''maani'' in ((シンド語:مانِي)) and ''phulka'' in Punjabi and Saraiki.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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