Rotis And Tortillas: How Do They Differ From One Another?

The biggest difference between rotis and tortillas is the culture and history behind them, though these doughy, flatbread-like foods differ in the type of flour involved, too.

Rotis are native to India and are served with almost every Indian dish. Though their origins are a bit murky – with some stories suggesting the flatbreads came from Persia while others say they came from East Africa — one thing is certain: they're an absolute necessity in Indian cooking. Tortillas, on the other hand, are most associated with Mexican dishes. They were used by both Aztecs and Mayans for different meals and have been around for thousands of years. Today, tortillas can be made from corn or flour, though the former is the more traditional version.

Despite their similar appearances, rotis and tortillas have vastly different origins — plus, one is made of wheat flour, and one is corn flour. Here's what you need to know about the two delicious flatbreads.

Rotis and tortillas are unleavened flatbreads, but Indian rotis are made with only two main ingredients: water and finely ground wheat flour. Though they sound like flour tortillas, rotis are actually made with whole wheat flour, known as atta in Hindi, rather than white flour. They're easy to make: add the flour to a large mixing bowl and mix in water in small amounts until it forms into a soft dough. From there, it's just a matter of letting the dough rest, then shaping it into balls that will be flattened into rotis.

Rotis don't need to be fried; they can simply be toasted in a skillet (or, more traditionally, a tava or tawa), though some recipes do call for butter or oil to help them crisp up. You can also heat the rotis over an open flame after a minute or so in the skillet, which will help to get their lightly browned exterior while still remaining pliable.

Tortillas are traditionally made with corn. While some are made with white flour (often used for recipes like flautas and fajitas), for a true Mexican tortilla, you'll want to use corn flour, known in Mexico as masa harina.

Corn tortillas are typically used for Mexican dishes such as tacos, taquitos, and tostadas, and they require three ingredients; masa harina, salt, and water (though, similarly to rotis, some recipes call for butter or oil for frying).

The process of making a tortilla is similar to a roti. Add the masa harina and salt to a bowl, then slowly add in hot water until a dough forms. Let the dough rest for a few minutes, then shape it into small balls and flatten them in a tortilla press. Cook them in a skillet the same way you would a roti, until they crisp up on both sides but remain easily bendable. Though rotis and tortillas use different types of flour and have different origins, their cooking method is almost exactly the same.