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

Native to India, rotis are a necessity in Indian cooking and are made from whole wheat flour. Tortillas are associated with Mexican dishes, traditionally made from corn flour.

The origin of rotis is murky, with stories suggesting they came from either Persia or East Africa. Meanwhile, tortillas' history can be traced back to the Aztecs and the Mayans.

They are both unleavened flatbreads, but rotis require water and finely ground wheat flour to prepare, while tortillas require masa harina (corn flour), salt, and water.

To cook rotis, mix water and flour to form a soft dough and let it rest. Then, shape the dough into small balls, flatten them into rotis, and toast them in a skillet.

The cooking process for tortillas is similar, except that you make a dough using masa harina, salt, and hot water and cook them until they crisp up on both sides.