Roti is a round flatbread that is native to the Indian subcontinent and is commonly consumed in many South Asian countries. It is made from a mixture of flour, water, and optionally salt and butter or oil. After the ingredients are mixed together to create a dough, it is left to rest and then flattened with a rolling pin. It is then heated on a tava or pan. Roti is an integral part of Indian cuisine, especially in North India, and is traditionally eaten alongside curry or other saucy Indian dishes. It is also used as a carrier for cooked vegetables or curries. Roti is unleavened, meaning it doesn’t have any yeast or baking powder to give it that springy texture. The traditional way of eating roti is to break it by hand, using it to sop up sauce and pieces of meat from the curry. 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.