What Makes Tortilla Different From Roti

Every cuisine has its own distinct flatbread, made with local ingredients, flour, and fat. But have you ever considered how two countries on opposite sides of the globe may produce comparable types of flatbread? We're talking about Tortilla and Roti, so it's no surprise that these two flatbreads have some striking similarities, but also some variances. Let's investigate further.

Mesoamericans were the first to make Tortillas. However, there have been various varieties of this flatbread over the years. Tortilla is a ubiquitous flatbread in both Spain and Mexico, but each cuisine has its own method of enjoying it.

In contrast, Indian flatbread, also known as Chapati or Roti, is a classic bread made using whole wheat flour, salt, ghee/oil, and water. Roti is the main flatbread used in almost all Indian cuisine dishes. It is hard to imagine Indian dishes without Roti next to it. This flatbread, which is similar in shape and texture, is a staple in various Asian nations, including Nepal, Bangladesh, and Pakistan.

Different civilizations consume these flatbreads in various ways. While Tortilla is commonly associated with Burritos, Quesadillas, and Tacos, this thin flatbread is generally filled with stuffing and then served with dips. Roti, on the other hand, is served with vegetables, curries, and fried delights. This relatively thick flatbread is devoid of filling.

The Key Difference

Tortilla and Roti are very similar, but what distinguishes them is the usage of flour, which imparts a distinct flavour and texture to the flatbread. Second, tortilla is mostly used as a wrap for various cuisines such as burritos, tacos, or wraps, but roti is a complete meal when eaten with vegetable sabzi, curry, curd, or pickle. Finally, the flour used for cooking and the method of cooking differ; roti is frequently cooked with salt, ghee/oil, and water, whereas tortilla is made with cornflour, baking powder, and some water.