@@jsholdingscaribellc5701 i guess roti is often roasted over a naked flame and thus has a slightly charred and airy texture to it...a tortilla is usually much smoother but also more tasteless...also we almost never deep fry a roti, unlike a tortilla...
There's a fair amount of difference. It varies a LOT from exactly which area of south asia it comes from. Practically every state in India, Pakistan, Bangladesh, Sri Lanka, and even Indonesia, have their own versions of just Roti. Varying in texture, type of flour, fat/no fat, and method of cooking. The texture is the most obvious difference and the base Roti is often cooked without fat. So it's cooked dry on a hot cast iron rounded flat top kinda thing (very similar to a komal), until it's browned a bit and puffs up slightly almost like a Pita. Usually considerably bigger than a standard flour tortilla, closer to a burrito tortilla. If some form of fat, like ghee or clarified butter is used, then it's called a Paratha. There's a fair amount of similarities too.
Yeah, I come from Madhya Pradesh, people in my hometown usually eat phulka, which is essentially just whole meal flour and water, coupled with a bit of seasoning of course.
Roti is made with 100% whole wheat flour (called atta) while tortilla is made from wheat flour (called maida). Atta isn't usually used much in parts of the world other than the Indian subcontinent. Also, roti is made by putting it directly on the flame hence it puffs up A LOT. While a tortilla is cooked mostly on the pan the entire time. Hope this helps!
Putting it on the flame isn't necessary (and is only done for a small amount of the cooking time). My mother did it that way on gas stoves. She didn't do that on electric stoves. The roti puffs up a bit less but not by much.
Wheat flour isn't mostly equal to maida, the flour used is usually not bleached and is enriched with vitamins unlike maida. Moreover in Europe flour is usually made of durum wheat which is used for making bread and pasta, sooji is also made from durum. And atta isn't equal to whole wheat used in foreign countries because atta is grinded is special chakkis which give it a specific texture and flavor
The major difference is that tortillas have some sort of fat in them like lard which makes them soft, whereas roti has just whole wheat flour and water, and no fat
So as a fan of food and archaeology I find it incredibly interesting that a lot of different cultures have some version of a basic bread. Usually consisting of somewhat similar ingredients but having different preparations. There are obviously differences between roti and flour tortillas, but that they played the same role in their respective cultures I find super fascinating.
When I make Roti (Iâm half Guyanese) there is usually significantly more oil used in the dough making process and usually it is cooked on a tawa (a large, flat, and circular cast iron pan). Iâm not sure about the specifics for flour tortillas but if Iâm not mistaken there is not a lot of oil used in the dough construction.
@Maria Singh Dope! But I meant in general. Like flour tortillas are typically small cause tacos. But it can be huge cause burrito. I have seen small rotis but not in most supermarkets up north.
The main difference is the gluten content and hydration difference. Roti dough is kneaded quite a bit and then rested for 15mins to upto 1 hour sometimes. Has a hint of salt in it and occasionally people add oil to it too, plus it is quite thin too.. thatâs my take and opinion and people might disagree. Also flour for tortillas are almost almost whole grain but when it comes to roti they remove the bran mostly. So itâs less fibrous and has much more gluten in it
By my own knowledge of Guyanese roti, we donât just take a ball of dough and smush it flat like a tortilla, nor do we simply roll it out once and fry it. We roll it out once, coat one side in oil or ghee, and then cut a slit in the circle to then roll up the circle into another ball, kinda like a cinnamon roll. Then you roll out that ball again and fry it in oil on a pan or on a tawa, a flat disc of cast iron with no handle. Once cooked and taken off the pan, you put it in a plastic container and shake it or clap it with your bare hands to break up the layers in the roti. This rolling with oil and clapping method makes the final product a buttery and flaky layered flat bread that is excellent to scoop up some curry and rice.
The difference is that Tortillas are usually made with Corn or Flour, AP flour. Rotis are made with Atta a Whole Grain Flour. Rotis are cooked on the side of a tandoor or on a tawa, open flame etc. While tortillas are cooked on flat iron (comal). Rotis are usually airy and when you tear them it has air pockets. Tortillas are denser, don't bubble as much so are flatter and aren't as chewy because of the gluten structure of the dough.
Roti and Tortillas are different, but also extremely similar. You could say a roti is just a whole wheat tortilla, or a tortilla itâs just a slightly more neutral flavored roti. A lot of the differences are in how theyâre prepared, which is why people tend to view them as equals because they donât view the preparation differences as big enough to differentiate the two. Roti, for example, is traditionally made with atta (wholemeal wheat flour), water, and optionally some salt and / or oil. It is cooked on a hot tawa and then put on an open flame until it puffs up, and then it is brushed with a thin coating of ghee for flavor. It is the same thing as Chapati, Rotli and Phulka, with minor differences in thickness. Tortillas, meanwhile, are generally made with standard all purpose flavor, salt, water, baking powder, and either shortening or lard. it is cooked on a hot comal or griddle until they are bubbly and puffy. Roti tend to be ever so slightly thicker than a tortilla, and have a more developed earthy flavor due to the wholemeal wheat flour. They both share that puffy, layered texture inside, and are in the same family of flatbreads, but are not only culturally distinct but also distinct in their ingredients and preparation process. A lot of what distinguishes them is cultural significance, and thatâs okay. Thereâs no reason we canât have two incredibly delicious flatbread foods, itâs so silly to me weâre even arguing about this.
Roti consists of wheat flour while tortilla has all purpose flour/ refined flour and roti is cooked full but tortillas are cooked only medium rare or i say only crust is cooked thats a huge difference
As an Indian living in South Texas. No, there's not really a difference in the sense that roti means flatbread and every tortilla if made in India would be called roti. There is more difference between different types of roti and between different types of tortilla than there is between 'roti' and 'tortilla' as encompassing concepts. Any attempt to classify the differences will end up excluding some types of roti and some types of tortilla.
So what you're saying is the main difference is that tortillas are reheat they're called in mexico and roti is what they're called in India. As a Mexican that makes sense to me
There are many forms of flatbreads in India. Some of them are roti, phulka, chappathi, kulcha which are most common across the nation. There are many more in the respective regions like thepla, thalipit etc. The flour used doesn't matter since we make these from many kinds of grains. Roti by itself is a huge umbrella where many people cook it in many ways. One of which happens to Be the same as a flour tortilla.
Roti is generally (there are many varieties with different types of grains) made from whole wheat (aata) water and salt . Also it is toasted lightly at first on a pan and then placed over the fire (burner) to fluff up while being flipped once or twice and once it is fully fluff , it is done . And no it doesn't burn since it is placed on fire for 4-5 seconds max
I think flour tortillas has some amount of fat in it, which makes it stretchable. On the other hand, at least Indian roti is mostly just wheat flour and and water. Its not as stretchy as flour tortilla. For instance, u cant make a burrito with roti cuz it canât stretch. Iâve grown up with eating roti since im indian and thats my take on it
@@SomeKidFromBritain One major difference is the type of flour. Flour tortillas are made of white flour while rotis are made of whole wheat flour (also the flour used in India is different from the flour in America so thatâs an added difference).
We grew up the same man I remember waking up to my abuela cooking up some fresh made flour tortillas with ham and cheese the good old days we didnât have much but we still prospered
As someone who grew up in a South East/East Asian household and friends who are Mexican, clear difference. Night and day. Roti is fluffier and can't really curl while tortilla is thinner, less startch, can curl into a burrito.
Iâm pretty sure tortillas are made using masa, which is made from ground nixtamilized corn and roti is just regular flour. It also could be that tortillas are significantly smaller than roti and have a more uniform shape.
I am mexican and I have been making tortillas wince I was 5, it has flour, vegetable lard, baking powder, salt and water. Different brands of flour give tortilla different flavor. Whenever I come to Texas the tortillas are okay, just not the same and as delicious that we make and buy in Mexico. And I have tried Indian food and the roti to me taste like a delicious croissantđ
Roti is usually made of whole wheat/duram flour and tortillas I blve are made of maida (all purpose flour) either way theyâre cooked and rolled the same way and theyâre delicious.
Its fair i guess, i mean if im hungry in the middle of the night or evening, and i want to eat but dont want to get full i'll eat everything that is available around me
Roti is slight bigger more buttery from the ghee and salty to compliment the spices of the curry. Tortillas are smaller they tend to not have any buttery flavour as itâs meant to be plain the toppings are what gives the flavour and the plainness allows the lime to stand out. Iâm sure there are other key components but Iâm just listing flavour wise.
Just watched a bunch of roti and flour tortilla videos. The only difference is that flour tortillas have baking powder, salt, and ALOT more butterđ . Plus they use all purpose flour. The tortilla press really comes in handy but a good old rolling pin would work too. For roti, they use atta which is a whole wheat flour, plus ghee (or a neutral oil or butter if you prefer). They both use water. All the roti videos I saw used a rolling pin. Both processes are pretty similar imo.
In my home we toast the rotis over an open flame to puff it up. Maybe that's one difference. We also use ghee to brush them before stacking each on top of another
As someone who was born and raised in south Texas (Weslaco,Donna, Harlingen were the main towns I lived in) all I knew was tortillas de harina and MaĂz.I personally have never heard of Roti but it sounds pretty good đđŒ.
mainly the difference is rotis are dry roster on the pan then charred over an open flame and served with ghee spread on top, also the dough is only flour and water whereas tortillas-to my understanding-are sometimes made with lard
Rotis are made with water and flour only , and spread with butter after cooked to keep moist. Flour tortillas are made with flour, salt and lard traditionally(now can made with oil or shortening). Tortillas are not spread with butter afterwards, unless you are eating them that way. Tortillas are not warmed over a fire until the next day, the fat keeps them moist all day. Just my opinion đ€·, I could be wrong. đ
U can see it on the surface tortia have like a white flake colour and the roti doesn't have it it just bubble and the texture is kind different as well
One difference is that the traditional roti is made with wheat flour and tortilla is made with corn flour. But throughout India, with changing seasons you will find rotis that are made with corn flour and because of this reason many people believe that "tacos are just corn roti with salad in it". We make a roti with corn flour here but that roti is not as malleable and soft as a tortilla. I've never had a proper tortilla but I've had rotis made with different flours and I've only seen tortillas on tv/CZcams and I can say that technically they are similar but the differences that arise are totally based on where they are made and how they are used. Tortillas need to be soft and foldable so they can hold all that stuffing but that's not the case with roti.
Rotis are almost never sold in Indian restaurants. It's only found in home cooking. While Tortillas are made into nachos, tacos etc. and sold everywhere.
I am from a state called Maharashtra in India. The flour tortillas you made are the same as BHAKRI. The preparation for a Roti and a BHAKRI are very different. BHAKRI is staple food many of the eastern states of India.
Four tortillas generally have more fat from the recipes Iâve made. The flours used in both are different. They make pretty good stand ins for each other if you make them at home.
In South Asia and the Malay world (Malaysia, Singapore, Indonesia, and Brunei), "roti" is just a generic term for "bread" It's just like saying "warung" when outside the Indonesian context (the meaning changes into "Indonesian restaurant/eatery") while the actual meaning is to refer any restaurants or eateries, usually the middle and low class ones Reminds me of westerners referring Malay and Indonesian as "Bahasa" (or worse: "Bahasian"), while this word just simply means "Language", and languages with a strong Sanskrit influence refers "language" as "bhasa"/"phasa"
There is a difference but not as much as youâd think. Itâs noticeable but not by much. As an indian american, i grew up eating rotiâs and there are actually many variations of Roti. Every home prepares them slightly differently and everywhere you get a different taste. The way my family makes roti, itâs soft and light which is similar to a tortilla. However, the roti we make is sometimes a little thicker and less spongier than a tortilla if left out.
For me it is that you do not need to rest the dough in a tortilla and typically you use lard in a tortilla while you use butter or ghee in roti but other than that I would say they are very much the same
Roti is made with whole wheat flour. So it's a little more grainy in taste. Anything that is made with flour(maida as we call it in India) is not usually roti most of the time.
Grew up on rotiâs, Itâs a pain (like real physical pain) to make them because of the boiling water (The way my auntie, Taught me) but a staple and so delicious.
add piadina to the mix. As an italian that literally grew up with grandma making piadina for me it was nuts for me to discover that piadina and flour tortilla are so freaking similar in recipe. they have slightly different processesand cooking method (temperature in a way) but, yeah đ
Regarding the cooking style, traditionally most roti variants' preparation involve some sort of direct contact with fire or hot air to encourage puffing up. The contact time with heat, kneading method are also different leading to different qualities of the two. Traditional most common household variant of roti is usually made of wholewheat flour than a tortilla made of white flour. Thus it has a different ratio of gluten and fiber leading to an obviously different texture, taste and feel of the two things. Although, gluten free variants made of corn, millets etc of the two taste quite similar since they are treated very similarly in both cuisines.
I'm Indian and yes there's a difference. As a food it's the same in the way all bread is bread. Roti is a more thick-ish flat bread with a soft chew when compared to a tortilla which is crisper and more flaky I guess.
Fair different in ingredients and preparation and how they are cooked and can be served... At the end of the day someone will always think you're wrong and their right even if they are wrong and you're right, but that's life can't please everyone
In my experience, roti isnt made with lard like traditional tortillas are. There is a night and day difference in flavor and texture between the two. Roti tends to be thicker than tortillas also. The only thing they have in common is appearance. Also tortillas are better. People will say that some roti have ghee or other fats in them, but if you put fat in a roti dough, you're making paratha.
roti is made with wheat, tortillas corn flour. But i only ever knew them as "corn tortillas". Just "tortillas" to me was always made from AP flour and lard
Yes, flour tortillas are made out normal flour, roti(chapati if youâre South Indian) is made out of atta which is wheat flour which isnât as processed as normal white flour
I am Romanian and know basically nothing. Ima take a stab in the dark and say is a variety of differences. First culturally, then is maybe the ingrediets (different types of flour based on what the region can provide etc.), way of cooking (never cooked roti or tortillas but as far as I noticed by pure visual memory, tortillas are flatter and don't inflate nearly as much as roti as an end result and they are less "bread"-y than roti, can be wrong), way of serving (what additions/topics are added, when are eaten etc.) and finally, significance and value given to each by different people/communities etc. But then again, it doesn't take a rocket scientist to just respect one's culture. Just because someone has a similar dish doesn't mean is the same as yours. I know my Romanian "gulaÈ" doesn't compare to the more widely known Hungarian goulash because each country, region and individual household cooks it differently. Similar, but not the same.
There is no difference in the preparation process but there is in the ingredients. Usually AP flour is not used for roti, wheat flour is used. AP flour is used in naans and it has a different preparation from flour tortillas.
People eat bread in France, people eat bread in Australia. That doesn't mean it's not bread if it's named different in different places. Tortillas and roti and same but named according to the geographic location. In fact Mexican and Indian cuisines are very alike.
Ruti is just flour and water. Tortilla is water flour oil and salt. There's a difference also ruti is done on a dry flat pan or on open heat and are usually large
Here we usually make rotis with wheat (rarely all purpose flour, sometimes a mix of both). I do not think in regular household people add oil to their roti dough, atleast my region doesn't, though I might be wrong about others. Also roti is half cooked on a cast iron pan type thingy and the rest of it done on a naked flame, making it puff up as well as give it a charred flavour.
Most of us Indians are new to the internet and want to make everything about us They don't know their nationalism doesn't mean anything outside the country Just ignore those clowns and continue to celebrate your culture, my dude!
In addition to the differences mentioned here, roti doesn't usually have lard, oil and any other fat. However the variation of roti called paratha does use ghee or oil. Also in South Asia, we also have corn roti called makai (corn) ki roti. Though its not as much a staple as corn tortillas might be.
i'm indian and my partner is mexican so we eat a mix of both cuisines. there is ABSOLUTELY a difference between tortillas and roti đ
Wasnât the question what is the difference ?
@@jsholdingscaribellc5701 i guess roti is often roasted over a naked flame and thus has a slightly charred and airy texture to it...a tortilla is usually much smoother but also more tasteless...also we almost never deep fry a roti, unlike a tortilla...
@@lyadhkhorcyclechalai69
Lmao just say youâre biased đđ
Mexican smoorh
Parathas are better anyways
There's a fair amount of difference.
It varies a LOT from exactly which area of south asia it comes from. Practically every state in India, Pakistan, Bangladesh, Sri Lanka, and even Indonesia, have their own versions of just Roti.
Varying in texture, type of flour, fat/no fat, and method of cooking.
The texture is the most obvious difference and the base Roti is often cooked without fat. So it's cooked dry on a hot cast iron rounded flat top kinda thing (very similar to a komal), until it's browned a bit and puffs up slightly almost like a Pita.
Usually considerably bigger than a standard flour tortilla, closer to a burrito tortilla.
If some form of fat, like ghee or clarified butter is used, then it's called a Paratha.
There's a fair amount of similarities too.
There are exceptions to every single thing you said
Yeah, I come from Madhya Pradesh, people in my hometown usually eat phulka, which is essentially just whole meal flour and water, coupled with a bit of seasoning of course.
ADA INDONESIA DISEBUT COY
PROUD TO BE INDONESIAN đźđ©đźđ©đźđ©
Some of this is way off. The standard to cooking a roti is using ghee, is not called a parathaâŠ.
â@Brandon if u use ghee it's a parhata not a roti
Simple Differences- Roti is made from a wholemeal flour ground very fine & Tortillas are made from white flour (all purpose flour).
Doesn't Roti and naan have like yogurt in them too?
@@anthonybell5666 no , there is no yogurt in normal rotis
Weight so in desi terms Roti is made from Ata and Tortilla are made from Maida?
If you're not South Asian the I'm sorry for asking?
@@kingkiller5325 you are correct
@@dnananth24 oh okay. Then that's a pretty big difference.
Roti is made with 100% whole wheat flour (called atta) while tortilla is made from wheat flour (called maida). Atta isn't usually used much in parts of the world other than the Indian subcontinent.
Also, roti is made by putting it directly on the flame hence it puffs up A LOT. While a tortilla is cooked mostly on the pan the entire time.
Hope this helps!
Think the flour is the biggest difference because Iâve had flour tortillas cooked directly over flame.
Putting it on the flame isn't necessary (and is only done for a small amount of the cooking time). My mother did it that way on gas stoves. She didn't do that on electric stoves. The roti puffs up a bit less but not by much.
@@mechanicalmonk2020 yup that's what I'm saying
thank you, perfect way to distinguish them
Wheat flour isn't mostly equal to maida, the flour used is usually not bleached and is enriched with vitamins unlike maida. Moreover in Europe flour is usually made of durum wheat which is used for making bread and pasta, sooji is also made from durum.
And atta isn't equal to whole wheat used in foreign countries because atta is grinded is special chakkis which give it a specific texture and flavor
The major difference is that tortillas have some sort of fat in them like lard which makes them soft, whereas roti has just whole wheat flour and water, and no fat
I thought they put ghee in rotis
â@@RealCarlWheezer i think that's paratha
â@@RealCarlWheezer You could put a ghee on roti but it's not necessary.
â@@RealCarlWheezer after the roti is cooked then ghee is applies rather than mixing ghee in flour
@@RealCarlWheezeron not in
So as a fan of food and archaeology I find it incredibly interesting that a lot of different cultures have some version of a basic bread. Usually consisting of somewhat similar ingredients but having different preparations. There are obviously differences between roti and flour tortillas, but that they played the same role in their respective cultures I find super fascinating.
When I make Roti (Iâm half Guyanese) there is usually significantly more oil used in the dough making process and usually it is cooked on a tawa (a large, flat, and circular cast iron pan). Iâm not sure about the specifics for flour tortillas but if Iâm not mistaken there is not a lot of oil used in the dough construction.
I love flour tortillas I'm also from the boarder of Texas but I also love rotis and there is a difference! I ate rotis in India!
Another one âïž âŠwhat would what difference be ?
@@jsholdingscaribellc5701 flour tortillas are made with white flour and rotis are made from wheat flour and they are both are delicious! đ€
â@@mariasingh6041 flour tortillas are often smaller too
@@TheDarkPacific I lived in India just like I lived in Texas and both places make them small or big! And both flour tortillas and rotis are very good!
@Maria Singh Dope! But I meant in general. Like flour tortillas are typically small cause tacos. But it can be huge cause burrito. I have seen small rotis but not in most supermarkets up north.
The main difference is the gluten content and hydration difference. Roti dough is kneaded quite a bit and then rested for 15mins to upto 1 hour sometimes. Has a hint of salt in it and occasionally people add oil to it too, plus it is quite thin too.. thatâs my take and opinion and people might disagree. Also flour for tortillas are almost almost whole grain but when it comes to roti they remove the bran mostly. So itâs less fibrous and has much more gluten in it
Iâm really loving this style of video lately. It feels authentic and allows your audience to connect with you. Keep up the great work!
Shout out the the RGV!!
YUHHHH
956 babies
Alv cuh puro 956
By my own knowledge of Guyanese roti, we donât just take a ball of dough and smush it flat like a tortilla, nor do we simply roll it out once and fry it.
We roll it out once, coat one side in oil or ghee, and then cut a slit in the circle to then roll up the circle into another ball, kinda like a cinnamon roll. Then you roll out that ball again and fry it in oil on a pan or on a tawa, a flat disc of cast iron with no handle. Once cooked and taken off the pan, you put it in a plastic container and shake it or clap it with your bare hands to break up the layers in the roti.
This rolling with oil and clapping method makes the final product a buttery and flaky layered flat bread that is excellent to scoop up some curry and rice.
This is exactly how my grandma makes it
That is paratha not roti
Idk I have never tasted roti bc its not common in the Rgv area. But Im glad that someone from the valley is blowing up on youtube
Pharr and Edinburg in the house đȘđŒ
McAllen!
Mission!
Weslaco whatup
Brownsville đđŒââïž
I grew up in Kingsville but now in San Antonio
Those tortillas look amazing. Would agree there is a big difference between the two.
Roti*
second one is roti
The difference is that
Tortillas are usually made with Corn or Flour, AP flour.
Rotis are made with Atta a Whole Grain Flour.
Rotis are cooked on the side of a tandoor or on a tawa, open flame
etc. While tortillas are cooked on flat iron (comal).
Rotis are usually airy and when you tear them it has air pockets. Tortillas are denser, don't bubble as much so are flatter and aren't as chewy because of the gluten structure of the dough.
Another difference is the use of fat....some times flour tortillas have vegetable lard or just normal lard while making the dough
Roti and Tortillas are different, but also extremely similar. You could say a roti is just a whole wheat tortilla, or a tortilla itâs just a slightly more neutral flavored roti.
A lot of the differences are in how theyâre prepared, which is why people tend to view them as equals because they donât view the preparation differences as big enough to differentiate the two.
Roti, for example, is traditionally made with atta (wholemeal wheat flour), water, and optionally some salt and / or oil. It is cooked on a hot tawa and then put on an open flame until it puffs up, and then it is brushed with a thin coating of ghee for flavor. It is the same thing as Chapati, Rotli and Phulka, with minor differences in thickness.
Tortillas, meanwhile, are generally made with standard all purpose flavor, salt, water, baking powder, and either shortening or lard. it is cooked on a hot comal or griddle until they are bubbly and puffy.
Roti tend to be ever so slightly thicker than a tortilla, and have a more developed earthy flavor due to the wholemeal wheat flour. They both share that puffy, layered texture inside, and are in the same family of flatbreads, but are not only culturally distinct but also distinct in their ingredients and preparation process.
A lot of what distinguishes them is cultural significance, and thatâs okay. Thereâs no reason we canât have two incredibly delicious flatbread foods, itâs so silly to me weâre even arguing about this.
Roti consists of wheat flour while tortilla has all purpose flour/ refined flour and roti is cooked full but tortillas are cooked only medium rare or i say only crust is cooked thats a huge difference
We cooking roti with all purpose, no thatâs not always correct
@@Mukduck619 wdym ? I don't get your point
As an Indian living in South Texas. No, there's not really a difference in the sense that roti means flatbread and every tortilla if made in India would be called roti. There is more difference between different types of roti and between different types of tortilla than there is between 'roti' and 'tortilla' as encompassing concepts. Any attempt to classify the differences will end up excluding some types of roti and some types of tortilla.
So what you're saying is the main difference is that tortillas are reheat they're called in mexico and roti is what they're called in India. As a Mexican that makes sense to me
Flour tortillas are smooth and almost tasteless, they are also usually meant to be used for quesadillas
It's because us Mexicans and Indians both figured out simple flat breads are really good and you can hold your food in your said flat bread.
Indonesian: "they're all called roti to me!"
What you also eat roti in indonasia!
Roti means bread (in general) in indonesia/malaysia
@@kucimiao in india too
@@Harry_2003 so the full name is like roti naan, roti chapati? And you call sandwich bread roti too?
@@kucimiao see roti or chapati is same with different name ...naan is different from roti/chapati ...and in english you call roti or chapati as bread
There are many forms of flatbreads in India.
Some of them are roti, phulka, chappathi, kulcha which are most common across the nation. There are many more in the respective regions like thepla, thalipit etc.
The flour used doesn't matter since we make these from many kinds of grains.
Roti by itself is a huge umbrella where many people cook it in many ways.
One of which happens to Be the same as a flour tortilla.
Roti is generally (there are many varieties with different types of grains) made from whole wheat (aata) water and salt . Also it is toasted lightly at first on a pan and then placed over the fire (burner) to fluff up while being flipped once or twice and once it is fully fluff , it is done .
And no it doesn't burn since it is placed on fire for 4-5 seconds max
I think flour tortillas has some amount of fat in it, which makes it stretchable. On the other hand, at least Indian roti is mostly just wheat flour and and water. Its not as stretchy as flour tortilla. For instance, u cant make a burrito with roti cuz it canât stretch. Iâve grown up with eating roti since im indian and thats my take on it
Iâm an Indian whoâs been raised in the Midwest. I promise there is a massive difference between tortillas and roti.
By all means explain
@@SomeKidFromBritain One major difference is the type of flour. Flour tortillas are made of white flour while rotis are made of whole wheat flour (also the flour used in India is different from the flour in America so thatâs an added difference).
â@@minisn3066exactly
@@minisn3066 no rotis can be made wth any flour
@@minisn3066 no rotis can be made with any flour I don't think u are indian if u don't know rhat
We grew up the same man I remember waking up to my abuela cooking up some fresh made flour tortillas with ham and cheese the good old days we didnât have much but we still prospered
As someone who grew up in a South East/East Asian household and friends who are Mexican, clear difference. Night and day. Roti is fluffier and can't really curl while tortilla is thinner, less startch, can curl into a burrito.
Iâm pretty sure tortillas are made using masa, which is made from ground nixtamilized corn and roti is just regular flour. It also could be that tortillas are significantly smaller than roti and have a more uniform shape.
Even though I'm not Mexican nor Indian, I could tell that there's a difference.
I am mexican and I have been making tortillas wince I was 5, it has flour, vegetable lard, baking powder, salt and water. Different brands of flour give tortilla different flavor. Whenever I come to Texas the tortillas are okay, just not the same and as delicious that we make and buy in Mexico. And I have tried Indian food and the roti to me taste like a delicious croissantđ
Youâve probably eaten a flaky paratha which is not roti. Roti is very simple and doesnât have baking soda or fat of any kind.
Roti is usually made of whole wheat/duram flour and tortillas I blve are made of maida (all purpose flour) either way theyâre cooked and rolled the same way and theyâre delicious.
Iâll never forget that one of your childhood snacks is literally just a tortilla and salt đ
Its fair i guess, i mean if im hungry in the middle of the night or evening, and i want to eat but dont want to get full i'll eat everything that is available around me
As opposed to people eating chips with salt? đ
@@Junistheogdo you really mean it?
@@willyharris4199 yeah i'll eat a chunk of my table if im really that hungry
@@Junistheog itâs good to know you meant it
Love the South TX representation! I'm RGV born/raised
A basic difference between them is that ROTI is softer than FLOUR TORTILLAS
Roti is slight bigger more buttery from the ghee and salty to compliment the spices of the curry. Tortillas are smaller they tend to not have any buttery flavour as itâs meant to be plain the toppings are what gives the flavour and the plainness allows the lime to stand out. Iâm sure there are other key components but Iâm just listing flavour wise.
Just watched a bunch of roti and flour tortilla videos. The only difference is that flour tortillas have baking powder, salt, and ALOT more butterđ . Plus they use all purpose flour. The tortilla press really comes in handy but a good old rolling pin would work too. For roti, they use atta which is a whole wheat flour, plus ghee (or a neutral oil or butter if you prefer). They both use water. All the roti videos I saw used a rolling pin. Both processes are pretty similar imo.
In my home we toast the rotis over an open flame to puff it up. Maybe that's one difference.
We also use ghee to brush them before stacking each on top of another
As someone who was born and raised in south Texas (Weslaco,Donna, Harlingen were the main towns I lived in) all I knew was tortillas de harina and MaĂz.I personally have never heard of Roti but it sounds pretty good đđŒ.
Roti is always more crumbly and has a air layer inside of it, tortillas tend to be a bit more soft and donât have many air bubbles
mainly the difference is rotis are dry roster on the pan then charred over an open flame and served with ghee spread on top, also the dough is only flour and water whereas tortillas-to my understanding-are sometimes made with lard
Roti is the stuff my roti-matic makes, tortilla is the stuff I get from the store
Rotis are made with water and flour only , and spread with butter after cooked to keep moist.
Flour tortillas are made with flour, salt and lard traditionally(now can made with oil or shortening). Tortillas are not spread with butter afterwards, unless you are eating them that way. Tortillas are not warmed over a fire until the next day, the fat keeps them moist all day.
Just my opinion đ€·, I could be wrong. đ
Just do your thing man. It looks amazing đ
When you tear a Roti, it has fluffy layers. It has a tinge of sweetness.
Minor correction, south Indian cuisine mostly consists of rice. Roti is from middle and north indian cuisines
You have multiple kind of roti.
Indian roti has layers, Surinamese has legumes in them for example and many more.
Yessss! Ive been needing this
Surrounded by the rich farmer/ranchers in south texas on the bordertown. Flavorful cuisine in my diet
U can see it on the surface tortia have like a white flake colour and the roti doesn't have it it just bubble and the texture is kind different as well
If my Indian mother saw me rolling the rotis the way matt did she will disown me the very second. đ€Ł
We don't put any fat in the dough while preparing roti, gives it a completely different taste and texture when compared to a tortilla
You puff rotis by putting it directly on the flame rather than letting the sit on the pan and cook and put it aside thatâs tortillas
One difference is that the traditional roti is made with wheat flour and tortilla is made with corn flour. But throughout India, with changing seasons you will find rotis that are made with corn flour and because of this reason many people believe that "tacos are just corn roti with salad in it". We make a roti with corn flour here but that roti is not as malleable and soft as a tortilla. I've never had a proper tortilla but I've had rotis made with different flours and I've only seen tortillas on tv/CZcams and I can say that technically they are similar but the differences that arise are totally based on where they are made and how they are used. Tortillas need to be soft and foldable so they can hold all that stuffing but that's not the case with roti.
Rotis are almost never sold in Indian restaurants. It's only found in home cooking. While Tortillas are made into nachos, tacos etc. and sold everywhere.
I am from a state called Maharashtra in India. The flour tortillas you made are the same as BHAKRI. The preparation for a Roti and a BHAKRI are very different. BHAKRI is staple food many of the eastern states of India.
There's a difference!. I must say I'm more of a fan of the roti than the tortillas though.
Roti is a laminated dough, also some sort of flatbread but laminated
Rotis blow up like a big bubble over the flame once you cook it.. flour tortillas have small bubbles. I make both.
Tortillas have some sort of solid fat usually lard in them. Roti is simple. Water, flour and maybe a pinch of salt.
Flour tortillas are made out of maidha or white enriched flour. Roti is made out of whole wheat flour.
Roti is typically made with whole flour and the dough does not contain any fat. It's also rolled somewhat thicker. That's about the only difference.
Four tortillas generally have more fat from the recipes Iâve made. The flours used in both are different. They make pretty good stand ins for each other if you make them at home.
As someone who has Roti and Tortillas as a consistent part of my life, I say it's just something you have to decide yourself
Best answer so far!
In South Asia and the Malay world (Malaysia, Singapore, Indonesia, and Brunei), "roti" is just a generic term for "bread"
It's just like saying "warung" when outside the Indonesian context (the meaning changes into "Indonesian restaurant/eatery") while the actual meaning is to refer any restaurants or eateries, usually the middle and low class ones
Reminds me of westerners referring Malay and Indonesian as "Bahasa" (or worse: "Bahasian"), while this word just simply means "Language", and languages with a strong Sanskrit influence refers "language" as "bhasa"/"phasa"
Tortillas are sometimes cooked on a flat pan(comal)
There is a difference but not as much as youâd think. Itâs noticeable but not by much. As an indian american, i grew up eating rotiâs and there are actually many variations of Roti. Every home prepares them slightly differently and everywhere you get a different taste. The way my family makes roti, itâs soft and light which is similar to a tortilla. However, the roti we make is sometimes a little thicker and less spongier than a tortilla if left out.
I'd like him to have someone west Indian on his channel while he makes a tortilla and the other person makes a roti
Not exactly addressing the roti matter but we straight up use pre-portioned Mexican flour tortillas and fry them up to make puri, turns out great đ
For me it is that you do not need to rest the dough in a tortilla and typically you use lard in a tortilla while you use butter or ghee in roti but other than that I would say they are very much the same
Roti is made with whole wheat flour. So it's a little more grainy in taste. Anything that is made with flour(maida as we call it in India) is not usually roti most of the time.
The main difference is the type of flour used.
Grew up on rotiâs, Itâs a pain (like real physical pain) to make them because of the boiling water (The way my auntie, Taught me) but a staple and so delicious.
people out here acting food critics
add piadina to the mix. As an italian that literally grew up with grandma making piadina for me it was nuts for me to discover that piadina and flour tortilla are so freaking similar in recipe. they have slightly different processesand cooking method (temperature in a way) but, yeah đ
Regarding the cooking style, traditionally most roti variants' preparation involve some sort of direct contact with fire or hot air to encourage puffing up. The contact time with heat, kneading method are also different leading to different qualities of the two.
Traditional most common household variant of roti is usually made of wholewheat flour than a tortilla made of white flour. Thus it has a different ratio of gluten and fiber leading to an obviously different texture, taste and feel of the two things.
Although, gluten free variants made of corn, millets etc of the two taste quite similar since they are treated very similarly in both cuisines.
In Indonesia "Roti" is just basically mean "Bread"
Roti is also different in the West Indies as well. You should try it, especially dhalpuri
Iâm from south Texas to Edinburg to be exact thatâs cool to have a CZcamsr from south Texas
I'm Indian and yes there's a difference. As a food it's the same in the way all bread is bread. Roti is a more thick-ish flat bread with a soft chew when compared to a tortilla which is crisper and more flaky I guess.
The way he say "roti" caught me off guard
Fair different in ingredients and preparation and how they are cooked and can be served... At the end of the day someone will always think you're wrong and their right even if they are wrong and you're right, but that's life can't please everyone
In my experience, roti isnt made with lard like traditional tortillas are.
There is a night and day difference in flavor and texture between the two. Roti tends to be thicker than tortillas also.
The only thing they have in common is appearance. Also tortillas are better.
People will say that some roti have ghee or other fats in them, but if you put fat in a roti dough, you're making paratha.
Roti is really soft and is made out of wheat flour and we apply clarified butter đ§ you guess its same or different
Yes! There is a lot of difference even with rotis!
Yes, there is a difference. Thankyou đ
roti is made with wheat, tortillas corn flour. But i only ever knew them as "corn tortillas". Just "tortillas" to me was always made from AP flour and lard
I grew up on a very diverse diet, and it always confuses me that people think theyâre the same
Yes flour tortillas are made with all purpose flour and baking powder. Roti is made using durum wheat flour.
As an Indian eating rotis everyday , i think the main difference is in between then flours used in making them
As a half Hindu Half Mexican i can confirm there is a HUGE difference in the two.
Is tortilla made with maida(refined wheat flour)? Cause roti is usually made with wheat flour(atta)
Yes, flour tortillas are made out normal flour, roti(chapati if youâre South Indian) is made out of atta which is wheat flour which isnât as processed as normal white flour
Also rotis depending on where in South Asia or the south Asian diaspora youâre from simply means bread, and can have completely different recipes
I am Romanian and know basically nothing.
Ima take a stab in the dark and say is a variety of differences. First culturally, then is maybe the ingrediets (different types of flour based on what the region can provide etc.), way of cooking (never cooked roti or tortillas but as far as I noticed by pure visual memory, tortillas are flatter and don't inflate nearly as much as roti as an end result and they are less "bread"-y than roti, can be wrong), way of serving (what additions/topics are added, when are eaten etc.) and finally, significance and value given to each by different people/communities etc.
But then again, it doesn't take a rocket scientist to just respect one's culture. Just because someone has a similar dish doesn't mean is the same as yours. I know my Romanian "gulaÈ" doesn't compare to the more widely known Hungarian goulash because each country, region and individual household cooks it differently. Similar, but not the same.
There is no difference in the preparation process but there is in the ingredients. Usually AP flour is not used for roti, wheat flour is used. AP flour is used in naans and it has a different preparation from flour tortillas.
People eat bread in France, people eat bread in Australia. That doesn't mean it's not bread if it's named different in different places. Tortillas and roti and same but named according to the geographic location. In fact Mexican and Indian cuisines are very alike.
Ruti is just flour and water. Tortilla is water flour oil and salt. There's a difference also ruti is done on a dry flat pan or on open heat and are usually large
Here we usually make rotis with wheat (rarely all purpose flour, sometimes a mix of both). I do not think in regular household people add oil to their roti dough, atleast my region doesn't, though I might be wrong about others. Also roti is half cooked on a cast iron pan type thingy and the rest of it done on a naked flame, making it puff up as well as give it a charred flavour.
Most of us Indians are new to the internet and want to make everything about us
They don't know their nationalism doesn't mean anything outside the country
Just ignore those clowns and continue to celebrate your culture, my dude!
In addition to the differences mentioned here, roti doesn't usually have lard, oil and any other fat. However the variation of roti called paratha does use ghee or oil.
Also in South Asia, we also have corn roti called makai (corn) ki roti. Though its not as much a staple as corn tortillas might be.