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Anuradha Ravindranath’s Roti: 90 Simple Recipes for the Indian Bread and Its Accompaniments treats roti not as a single fixed formula but as a bread shaped by local and household practice. In an excerpt published by Scroll.in on March 7, 2025, the cookbook author shares practical guidance on dough, shaping, cooking and keeping rotis soft. The excerpt is a guide to making roti, rather than a sourced, comprehensive history of it.
Is there a standard, typical roti?
No. Ravindranath says roti recipes vary from state to state, town to town, village to village and household to household. Flour, water, kneading, resting, shaping, thickness and cooking method all affect the result. The book’s focus is the familiar, non-fermented Indian bread and the many ways cooks make and serve it.
That variation is central to the book’s appeal: roti is an everyday staple, but its preparation is not one-size-fits-all. The title promises 90 recipes for the bread and its accompaniments; that figure is the recipe count in the book title, not a statistic about roti consumption.
How does Ravindranath approach roti dough?
Her preferred flour is whole wheat, which she says gives roti an aromatic quality. Flour choice also affects handling: she cautions that highly refined flour can produce sticky dough, while flour with a high bran content may be harder to bind. Rather than pouring in all the water at once, she recommends adding it gradually and kneading until the dough is soft and pliable. As she puts it, “A good roti dough is soft and pliable.”
Once kneaded, the dough should be covered and left to rest for at least 15 minutes. In the excerpt, Ravindranath says resting helps the dough develop elasticity and makes it easier to roll. The amount of water is not treated as a rigid universal measure; the aim is a workable, supple dough.
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How can you shape and cook roti?
The excerpt presents rolling-pin and hand shaping as alternatives rather than insisting on a single technique. A rolling pin gives the cook one route to a round, even bread; hand pressing offers another. Whichever method is used, thickness and evenness influence how the roti cooks.
Ravindranath recommends cooking on a warmed tava, or flat griddle, and then briefly finishing the roti over a flame to help it puff. The tava cooks the bread; the short flame finish is a separate final step. These are practical instructions from the cookbook excerpt, not a ranking of equipment or a claim that every roti tradition uses the same method.
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How should cooked rotis be stored and reheated?
For rotis intended to be eaten later, Ravindranath describes using an insulated container lined with paper napkins to help manage moisture. The excerpt also gives refrigerator-storage and reheating suggestions. The right approach depends on how soon the rotis will be served and the texture the cook wants to preserve; the source does not establish one storage duration as universal.
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Beyond the basic dough, the excerpt points to variations made with other grains, added ingredients and fillings, alongside accompaniments. That range reflects the book’s practical scope: it is a recipe collection, not a claim that one version defines roti across India.
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What is the book, and what does the available listing establish?
Roti: 90 Simple Recipes for the Indian Bread and Its Accompaniments is by Anuradha Ravindranath. The Scroll.in excerpt was reproduced with permission from Penguin Random House India. A Strata Portland bookseller catalog listing identifies the book as a DK hardcover of 192 pages. That catalog information does not establish a current edition identifier or whether the book is in stock.
The excerpt contains no named study or independently sourced statistic about roti’s history, nutrition or consumption. Readers looking for a historical account should therefore distinguish the cookbook’s practical perspective from a comprehensive history.
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