Indian · IV The Method
रोटी की तैयारी (Roti Preparation): The Indian Flatbread System
I
Origin
India has the most diverse flatbread tradition in the world — at least a dozen named preparations from roti and chapati (daily bread) to paratha (layered), puri (fried), bhatura (leavened and fried), and naan (tandoor-leavened). Each requires different dough composition, different technique, and different cooking surface. The roti tradition is documented in every Indian regional culinary source.
II
Description
The Indian flatbread taxonomy and technique system.
III
The Thread
—Lavash (Persian — same thin, cooked on a sadj), Injera (Ethiopian — same fermented grain flatbread tradition), Tortilla (Mexican — same hot griddle flatbread — independent invention of the same techno
IV
Flavour Context
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Pillars V — VII
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