It is made from stoneground whole-wheat flour, traditionally known as gehu ka atta, combined into a dough with added water.

Many variations of flatbreads and roti are found in many cultures across the globe, from the Indian subcontinent to Africa to Oceania to the Malay Peninsula to the Americas.

[12] It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa.

[14] Tandoori roti is cooked by sticking the flattened dough to the inside wall of a tandoor oven, where it bakes quickly at a high temperature.

These are chopped and mixed by repeated pounding using heavy iron blades/spatula, the sound of which can be heard from a long distance.

Depending upon what ingredients are used, the variations are vegetable, egg, chicken, beef, mutton, and fish kottu roti.

Roti is eaten widely across the Caribbean, especially in countries with large Indo-Caribbean populations such as Trinidad and Tobago, Guyana, Suriname, and Jamaica.

Originally brought to the islands by indentured laborers from the Indian subcontinent, roti has become a popular staple in the culturally rich cuisines of these countries.

It was first created in the mid-1940s by Sackina Karamath, who later founded Hummingbird Roti Shop in San Fernando, Trinidad and Tobago.

In Trinidad and Tobago, various wrapped roti are served, including chicken, conch, goat, beef, and shrimp.

Caribbean-style roti is primarily made from wheat flour, baking powder, salt, and water, and cooked on a tawa.

[a] A small amount of fat is placed in each piece of dough before it is rolled out to make the roti softer.

It usually includes chicken curry, potatoes, a boiled egg, and various vegetables, most notably the kousenband or yardlong bean.

Roti was initially introduced to South Africa by Indian migrants during the 19th century, and subsequently became incorporated into Durban cuisine.

[30][31] Roti generally refers to farata (a local pronunciation of paratha), a pancake made of wheat flour and water;[30][32] other variants include dholl puri, which is layered, and stuffed with boiled and ground dal/split peas,[30][33] and ti puri, a smaller roti that is fried and usually served with seven different curries.

Owing to Canada's considerable immigrant populations from both South Asia and the Caribbean, roti and its variants are popular there.

[36] In some of these cultures, rotis are also being used in the place of pita bread when making burritos, quesadillas, or any other kinds of wraps.