Roti

Roti (also called roodhi) is a food made from wheat flour (finely ground grain), water, and salt, usually mixed with yeast. The dough is baked in an oven or on a hot griddle, and becomes a firm bread that is easy to carry. Roti is one of the world's staple foods, particularly in regions where grain is cultivated.

Types of roti vary depending on the flour used, the yeast, and the cooking method. There is leavened roti that is fluffy, and unleavened roti that is thin and flat, similar to certain varieties of canjeero and kimis. In Somali, the term 'roti' usually refers to oven-baked bread eaten at breakfast.

Ingredients

Wheat flour is most commonly used because it contains protein called gluten, which gives the dough elasticity and the ability to trap gas. Yeast is a microorganism that produces carbon dioxide gas from sugars, which causes the dough to rise. Other flours can also be used, such as barley, rice, black grain, or millet, but the result will be heavier and less fluffy.

Preparation

The standard steps are: mixing the ingredients, kneading the dough so that gluten develops, letting it rise until it doubles, shaping, and baking. The heat of the oven stops the yeast, some water evaporates, and the surface becomes brown and crispy.

Nutrition and culture

Roti provides the body with carbohydrates for energy and contains protein, B vitamins, and minerals. Roti made from whole grain flour has more fiber. Roti also has cultural and religious significance in many communities, and appears in social idioms and sayings related to food security and livelihood.