It is utterly nostalgic when the smell of freshly made roti remains in the flame and reminds each of us who has definitely been outside for years.
But in these years, there’s been some talk about how cooking roti directly on the flame is bad for our health. Some even say it can lead to cancer. Let’s see what science says about this and if we have to change the way we prepare our rotis.
What happens when we directly cook roti on the flame?
When you place a roti directly on the flame, several things happen. The high temperature quickly
cooks the dough, producing those brown spots we all love to see. But during this process, the flour and other ingredients in the roti undergo chemical changes. Some of these changes make roti taste great and have that puffy texture, but others are not so good for our health.
The main trouble comes from carbonization—what happens when food gets charred or burned? Those black spots sometimes appear on rotis when cooked in a direct flame. That’s carbonization in action right before our very eyes.
What harmful substances can form when cooking with direct flame?
When the food gets burnt or charred, many harmful substances are formed. The main two troublemakers are these:
Polycyclic Aromatic Hydrocarbons (PAHs):
- Form when food is cooked at very high temperatures
- Present in the charred or burnt portions of food
- Potential health hazard
- Increased cancer risk from exposure to such compounds
Heterocyclic Amines (HCAs):
- Formed from protein cooked at high temperatures
- It is less of a worry when it comes to roti, as it’s a carbohydrate product
- It can form in trace amounts as well
- Linked to an elevated risk of cancers also
There is strong evidence that frequent consumption of burnt food increases the risk of cancer, but few studies exist on roti cooked directly in flames. Scientists have, however, conducted research on similar cooking methods and foods.
Research has shown that the increased incidence of several types of cancers, including stomach and colorectal cancer, is associated with long-term, regular exposure to foods containing high levels of PAHs. The risk does not emanate from eating flame-cooked roti occasionally.
Some sun exposure is acceptable and even healthy compared to sunshine, but prolonged exposure can be harmful.
How much-burnt food is too much?
This is where things get a little tricky because there isn’t an exact number that scientists can point to. It’s not like saying you should drink eight glasses of water daily. Instead, the advice is more general: minimize how often you eat charred or burned food.
For roti mainly, if you do it at home once or twice a day, the trick to avoid burning is the focus. The brown spots aren’t so bad – avoid the black charred stuff.
Safer alternative ways to cook roti on direct flame?
Thankfully, there are ways of preparing delicious roti without putting it directly on the flame.
- Using a tawa or flat griddle during every step of the cooking process works very well. Of course, the roti does not puff up much, but the flavor and nutritional intake are still intact.
- You can cook the roti mostly on the tawa, but give it a quick finish on the flame, taking it into the fire so it won’t char. That way, you get all that flame-cooked flavor without as much risk.
- Some people also use electric roti makers, which give even heat and reduce the chance of charring. While these might not give you that traditional taste, they’re a safer option for everyday use.
Does the type of flour affect the cancer risk?
The type of flour matters, however, not in the ways you’d think. Suppose, the traditionally used flour for making roti uses whole wheat flour. And, it has some inbuilt natural antioxidants that protect against the adverse effects of high-heat cooking.
However, if you incorporate certain ingredients into your roti dough, it may increase the concentration of harmful compounds especially when cooked directly over the flame. For instance, adding too much oil or ghee to the dough might increase the formation of PAHs when exposed to high temperatures.
Are other traditional ways of cooking safe?
Many traditional cooking techniques have evolved over thousands of years, and some have good reasons behind them. Take this essential practice of roti-cooking first on the tawa and then for a mere second on the flame- a perfect sense from a safety perspective. However, it will reduce direct exposure to scorching heat without compromising the outcome.
Another traditional practice is to remove any badly charred part of the roti before eating. Our ancestors may not have known about PAHs and HCAs, but they somehow knew that burned food wasn’t good for health.
How can we make our roti-making healthier?
Making healthier roti doesn’t mean giving up on taste or tradition. Here are some simple changes you can make:
- Cooking at medium heat takes longer, but you can better control the roti and ensure it doesn’t charge.
- Blue flame: A gas flame should always be blue. Yellow is a destructive flame because that is how much more toxins you create.
- Do not press too hard on the heat: You will be pressing your roti onto the flame while it’s cooking, but not too hard to where it’ll burn some areas.
- Clean your cooking surface: Whether you use a tawa or cook directly on a flame, keep your cooking surface clean.
Cleaning can be complicated. Old, burnt food particles can transfer harmful compounds to new rotis.
What does this mean for our daily roti-making?
The positive side is you do not have to change the way you make roti completely. It is all about making minute modifications to minimize the risks:
- Avoid charring your rotis
- Cook with tawa mostly
- Use brief direct flame exposure
- Trim out the badly burnt portions before serving
- Roti maker for daily use
It’s not a matter of completely giving up traditional cooking methods. Instead, it is about finding the right balance between our food traditions and protecting our health.
How can we explain this to older family members?
Change can be difficult, especially with traditional cooking methods passed on from generation to generation. Talking to older family members about changing how they cook roti helps them to be gentle and respectful.
Explain to them that we know much more about how food cooks and what happens when it burns. Share the information on harmful compounds in charred food, but also explain the wisdom in traditional cooking methods. Conventional methods often include some safety measures that might need tweaking.
Remember, the aim is not to implant fear or completely change how we make our daily roti. It is about making small, sensible changes that can help protect our health while still enjoying this staple food that is such an essential part of our culture and daily life.