‘Roti’, -India’s traditional round flatbread’s history is traced backed to Mohenjo-daro, the most advance noted civil engineered and urbanely planned city of Indus Valley Civilisation or alternatively also known as Harappa Civilisation. In Sanskrit ‘roti’ is called ‘rotika’, meaning ‘bread’. In India, generally roti is made of wheat (gehu), pearl millet (bajari), sorghum (jawar or juwar), corn (makai, makke), rice (chawal), or white flour (maida)——Roti – rumali roti – rotta – rotli – rotla – thepla – bakhri – chapati – poli – paratha – naan – kulcha – bhatoora – puri – pathiri – puran-poli, phulka, or maani (in Sindhi) are the variant names and forms of Indian roti. The word ‘Chapati’ is derived from the Hindi word ‘chapat’ -a classic form of making roti with two palms. Even the third volume of Akbarnama, the Ain-i-Akbari (in Persian language) written in 16th century by Abu’l Fazi (the grand vazir, and historian of Mughal Emperor Akbar) has mentioned about ‘chapati’. All these variants of roti are now part of many cultural cuisine around the world —— Indian merchants and immigrants from Indian subcontinent settled in the Caribbean Island, South Asia, and other parts of the world introduced roti and chapati across the globe.
In mid-1940s, the popular Caribbean street food ‘roti-wrap’ was introduced by Sackina Karamath -later on who opened Roti Shop in San Fernando, Trinidad, and Tobago by the name ‘Humming Bird’. Today, there are Roti Shops across Guyana, Suriname, Jamaica, U. S., U. K., Canada, Netherland. ‘Roti’ and its vivid forms are also popular in New York, Los Angeles, Montreal, and Miami. Stuffed roti variant from West Indies is uniquely served as ‘East Indian Roti’ in Toronto. In Sri Lanka the variants of roti are called Pol Roti, Kottu Roti, and Godamba Roti — in Iran roti has two types: Khaboos, and lavash.