Roti

RotiBy: Anuradha Ravindranath Roti is perhaps one of Indias most versatile, yet unassuming, dishes. Bake it on a griddle, stuff it with mashed potatoes, lather it in ghee or butter, pair it with curries and pickles, roast it, fry it, or bake it in a tandoor. It is made with many grains, but traditionally with wheat flour. It is no wonder then that Roti is integral to Indian and cuisines from other South Asian countries, such as Pakistan and Bangladesh and

edited and updated by Forbes editor Randall Lane

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But things don’t go exactly as planned

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Trailing the four enthusiastic dancers is photographer George Ancona

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