Cooking Roti

Roti made from wheat are generally cooked in one of four ways: on a tava (a flat, convex or concave griddle) without the use of fat, or on a tava using a little ghee or oil, or deep-fried in a karhai, or baked in a tandoor or oven. Each of the first three methods gives a different result using essentially the same unleavened dough. Sometimes, as for parathas, the dough is layered with ghee to give a more flaky texture. At other times, it may be covered as it cooks to create a softer texture. Baked roti are made from leavened dough.