Does Cooking Rotis on an Open Flame Increase Cancer Risk?

Roti or phulka is one of India’s favourite staples that is loved by one and all for its softness and versatility to blend well with any side dish.  

Could this much-enjoyed delight be a lurking time bomb to human health? 

A huge number of Indian households still cook with open fires or traditional stoves using wood, dung, or charcoal, leading to higher indoor air pollution levels. This particular cause is responsible for millions of fatalities annually in India, primarily due to respiratory illnesses.

Some of the latest myths state that cooking a roti on direct flame may expose you to carcinogens. The best time to state our facts is right now, so here is how we can ease it up a little bit!

Chapati on Direct Flame: The Phulka’s “Dark” Side

Who does not like those tiny black burn marks which appear when you put a roti on direct flame? 

As it would turn out, the blackened areas may not be as harmless as one would think. When food is grilled and has direct skin contact with flames, the chemicals polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are released which for convenience are called cancer-causing agents.

These chemicals are also found in over-charged meat or grilled foods, but the risk from rotis, well, we still don’t know with certainty.

It is also worth noting that breathing these compounds can raise the risk of illness in the respiratory system (and possibly some types of cancer) primarily when done in inadequately ventilated environments. However, before you discard your tawa, know that the time taken to puff your roti is very small compared to other methods of cooking.

Yes, Smoke Is An Issue

Cooking with open flames in India, especially in small kitchens with little or no ventilation, could lead to the accumulation of toxic fumes - consequently raising the possibility of respiratory disease not within a short-term range but within a long-run perspective. 

Natural gas stoves release carbon monoxide, nitrogen dioxide, and fine particulate matter. The pollutants, when released in large amounts, can have negative effects on human health.

Actually, it is not the roti that is to blame - regrettably, claustrophobic Indian kitchens and indoor emissions are far worse. Well, if you are a resident of a box type of kitchen, perhaps, the exhaust fan should be switched on when inflating your rotis. The fan minimises circulations of smoke and possible toxins because they do not come in contact with it.

Does It Really Cause Cancer?

Carcinogens are generated when foods are cooked at very high temperatures. While Rotis cooked on an open flame may seem like they are burnt, the reality is such exposure is negligible and you only turn the roti for a few seconds to give it the ideal colour. 

Rotis are not grilled meats or fried at high temperatures, as they get half cooked on tawa and then just go for a maximum of seven to eight minutes on flame eliminating organic chemical formation.

But if you’re interested in being very cautious, it’s possible to cook the rotis with just a tawa which is a skillet that distributes heat uniformly and eliminates the chance of burning entirely.

Ultimately What’s On The Platter - Burnt or Unburnt?

Here’s a quirky fact for you- Acrylamide, another cancer-related substance, is produced in foods that undergo high-heat preparations such as frying or baking. However, there is so little for it to form in the chapati on direct flame that unless you intend to burn all rotis to charcoal, you’re fine.

Therefore, let us take a moment to clear our heads from all this panic. A roti on direct flame has always been a part of our diet and our ancestors survived and grew on this food. Today’s science is all about finding threats, simple sense and proportionality will take you far. The next time you’re in a hurry, don’t over-char your food and make sure to keep your kitchen well-ventilated.

Takeaway

As for cooking a roti on direct flame, it probably will not spike your chance of developing cancer dramatically, but as they say, everything is good in moderation- even a little precaution goes a long way. It’s a staple, really - though one should not overcook their rotis to become black charred - and a slight flip on the tawa wouldn’t hurt.