For once, I couldn’t come up with a good name for this roti – egg and yogurt roti sounded terrible. Rotis are Indian flatbreads, they contain no leaveners, and are usually made from some type of flour, water, and salt. My mother often adds milk or yogurt to make the roti even softer. Yogurt along with eggs and yeast are used to make naan and it contributes to a soft, airy, and lighter texture. How do dairy and eggs make softer breads? The proteins, fats, and lipids from the dairy and yogurt coat the proteins in the flour and in turn make the texture of the flatbread tender and soft. Building on that idea, I’ve made an extremely soft roti that uses a combination of eggs and yogurt to achieve that texture. These are great for everyday eating, and I love using them to make kathi rolls.