Roti es la palabra hindi, urdú, panyabí que denomina al tipo de pan empleado en la cocina de la India y de algunos otros países asiáticos. En idioma panyabí, un pan grande se denomina phulka. Generalmente la palabra roti se emplea para referirse a diferentes tipos de pan, como el chapati y la phulka, cada uno de ellos con su nombre específico. Fuera de la India, en concreto en Malasia, el término se refiere a todas las formas de pan.

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Roti (also known as chapati) is a flat bread originating from the Indian subcontinent, made from stoneground wholemeal flour, traditionally known as atta, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka, Singapore, Maldives, Malaysia and Bangladesh. It is also consumed in parts of South Africa, Fiji, Mauritius, the southern Caribbean, particularly in Trinidad and Tobago, Guyana, Suriname, Jamaica, and Grenada. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread. A kulcha in Indian cuisine is a bread-like accompaniment, made of processed flour (maida) leavened with yeast. Various types of roti are integral to South Asian cuisine.

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