India, Bangladesh, Pakistan, Nepal
There are many different variations of flat breads found in many cultures across the globe, from Indian subcontinent to the Americas. The traditional flat bread originating from the Indian subcontinent is commonly known as roti; pronounced "rho tee". It is normally eaten with cooked vegetables or curries as in the goat roti; it can be called a carrier for curries or cooked vegetables. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. It is similar to the tortilla in appearance. Like breads around the world, roti is a staple accompaniment to other foods, and may be spread with ghee (clarified butter). In Iran, there are two variants of this bread: "khaboos[5]" and "lavash." These two breads (the former of which is almost exactly prepared like Indian roti) are quite similar to other South Asian rotis
There are many different variations of flat breads found in many cultures across the globe, from Indian subcontinent to the Americas. The traditional flat bread originating from the Indian subcontinent is commonly known as roti; pronounced "rho tee". It is normally eaten with cooked vegetables or curries as in the goat roti; it can be called a carrier for curries or cooked vegetables. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. It is similar to the tortilla in appearance. Like breads around the world, roti is a staple accompaniment to other foods, and may be spread with ghee (clarified butter). In Iran, there are two variants of this bread: "khaboos[5]" and "lavash." These two breads (the former of which is almost exactly prepared like Indian roti) are quite similar to other South Asian rotis
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