“The music is not in the notes, but in the silence between.” ~ Wolfgang Amadeus Mozart

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Roti, in its earliest versions, likely originated alongside the cultivation of ancient grains by peoples of the Indus Valley civilization sometime between 3300 B.C. and 1300 B.C. According to the Ayurveda, an indigenous South Asian medical system, mixing grains with water before pounding the blend into dough, rolling into flat discs, and then cooking over an open flame is believed to deepen the grains’ benefits. These steps incorporate the five elements of the universe—ether, air, fire, water, and earth—into a balanced staple food.

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