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Buckwheat Roti (फापरको रोटी)

About Buckwheat Roti (फापरको रोटी)

Buckwheat Roti, known as 'Fapar ko Roti' in Nepali, is a traditional flatbread widely consumed in Nepal, especially in the hilly and mountainous regions. It's a staple food, valued for its nutritional benefits and ability to provide warmth in colder climates. Made primarily from buckwheat flour, it is a gluten-free alternative to wheat-based flatbreads and holds a significant place in Nepali culinary culture.

Picture of Buckwheat Roti

History

Buckwheat, or 'fapar' in Nepali, has been cultivated in Nepal for centuries, particularly in the high-altitude regions where other crops struggle to thrive. The history of Buckwheat Roti is deeply intertwined with the agrarian lifestyle of these communities. Historically, buckwheat was a readily available and affordable grain, making it a staple in the diet of rural populations. The practice of making Roti from buckwheat evolved as a practical and nutritious way to use this crop. It wasn't just a culinary choice but a necessity driven by geography and available resources. Buckwheat roti is more than just food; it represents the resourcefulness and adaptability of the Nepali people in making the most of the land they inhabit. Over time, it has become an important part of Nepal's culinary identity, connecting people to their roots and cultural heritage. While it may not always be a common urban fare now it still is a dish deeply embedded in rural Nepali lives and food culture.

Fact 1

Buckwheat Roti is naturally gluten-free, making it a suitable option for people with gluten sensitivities or celiac disease.

How to prepare?

buckwheat_flour - 1 cupwarm_water - 1/2 cup (approximate, may need more)salt - to tasteoil - 1 tsp for greasing

Learn step by step to prepare Buckwheat Roti

  • 1
    In a mixing bowl, combine the buckwheat flour and salt.
  • 2
    Gradually add warm water, mixing with your hands or a spoon until a dough forms. The dough should be soft and pliable, not too sticky nor too dry. Add more water if needed.
  • 3
    Knead the dough for 2-3 minutes until it becomes smooth.
  • 4
    Divide the dough into small, equal-sized balls.
  • 5
    Lightly grease your hands and working surface.
  • 6
    Take one ball and flatten it using your hand or a rolling pin to form a circular roti. The roti should be about 2-3 mm thick.
  • 7
    Heat a flat griddle or tawa over medium heat.
  • 8
    Place the roti on the hot griddle and cook for 2-3 minutes per side, or until small brown spots appear.
  • 9
    Flip the roti and cook the other side. You can gently press the edges to ensure even cooking.
  • 10
    Remove the cooked roti from the griddle. You can lightly apply some oil while cooking (optional).
  • 11
    Serve hot with your choice of curry, dal, or pickle.
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