Or it could be the warm, stretchy unleavened flatbread that arrives elastic and buttery at one shop flaky and dusted with turmeric at another. It might be on account of the the rich amalgamation of spices reflecting the dish’s diverse origins and including everything from saffron and cilantro to allspice and fiery scotch bonnet peppers. I’m unlikely to turn down a hot dog (especially if it’s smothered in spicy kimchi), but when it comes to street food, I’ll take a West Indian-style roti over a Nathan’s Famous any day.
