Roti

Roti may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Note that roti is typically made with wheat, a common allergen.

Roti is a thin, unleavened flatbread cooked on a flat griddle and eaten across South Asia and the South Asian diaspora worldwide. Made from whole wheat flour mixed with water, it is one of the most fundamental everyday foods in Indian, Pakistani, Bangladeshi, and Nepali cooking, served at virtually every meal alongside dal, sabzi, curry, and yogurt. Its close relative the chapati is often used as a synonym. Roti differs from paratha, which is layered with fat during rolling, and from Caribbean roti, which is a thicker, stuffed preparation.

• Non-wheat rotis may need extra moisture. Serve these alongside dal or yogurt, which add moisture and help them be more manageable in baby’s mouth.

No. Roti presents a low choking risk when safely prepared for a child's age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve roti in an age-appropriate way as described in How to Serve. As always, create a safe eating environment and stay within reach of baby during meals.

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Yes. Most roti contains wheat, a common food allergen. Roti may also be served with foods that contain other common allergens, such as ghee (dairy).

It is important to introduce common food allergens individually and rule out a food allergy before offering baby prepared foods that contain multiple potential food allergens. This way, when you are ready to share roti, you will be confident that baby has already safely eaten any common food allergens in it. This approach can also help you quickly identify potential culprits in the unlikely event that baby experiences an allergic reaction after eating roti.

Yes. Whole wheat roti provides complex carbohydrates for sustained energy, along with dietary fiber, B vitamins, and small amounts of non-heme iron, magnesium, and zinc. Serving with a vitamin C–rich food such as tomato, lemon juice squeezed over a dish, or a vegetable like bell pepper, can support absorption of the non-heme iron present in both the roti and any legumes or greens served alongside it.

Roti made with ghee—clarified butter brushed on after cooking—adds fat that babies need for brain development and growth.

Yes. Store-bought and frozen roti are convenient and nutritionally comparable to homemade. Check that the roti is soft, and warm it briefly before serving so it is pliable. Check the ingredient list for common allergens and make sure that any allergens have been safely introduced before serving.

Yes. Roti and dal together are a nutritionally complete and age-appropriate meal for babies. Dal provides protein, iron, and fiber; roti provides complex carbohydrates and additional fiber; and the combination eaten together improves the overall amino acid profile of the meal compared to either food alone. See Yellow Lentils for guidance on serving dal.