Roti

 * Preparation:

   * Flour, water, and salt are mixed to form a dough.

   * The dough is kneaded thoroughly to become smooth and elastic.

   * Small portions of dough are rolled into balls.

   * Each ball is then rolled out into a thin, circular shape using a rolling pin.

   * The roti is cooked on a flat griddle (tawa) over medium heat.

 * Appearance:

   * Round and flat

   * Can range from light brown to golden brown in color

   * May have slight bubbles or blisters on the surface

 * Texture:

   * Soft and pliable when fresh

   * Can become slightly crisp upon cooling

 * Flavor:

   * Mild and slightly nutty flavor from the whole wheat flour

Variations:

 * Chapati: A common type of roti, cooked directly on the tawa.

 * Phulka: A type of roti that is puffed up by placing it briefly on an open flame after cooking on the tawa.

 * Paratha: A layered flatbread made with ghee or oil, often stuffed with vegetables or paneer.

Serving:

 * Roti is typically served hot with various curries, dals, vegetables, and other Indian dishes.