1. An unleavened griddle-baked bread from India, usually made with whole wheat flour. The roti is finished over an open flame for 10 to 15 seconds, a technique that causes it to fill with steam and puff up like a balloon. See also chapati and paratha. 2. In Caribbean cookery, a roti is a crepelike wheat wrapper filled with curried vegetables, fish or meat.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.