Food.Lover.Nepal

About Kodo Roti (Finger Millet Flatbread) (कोदोको रोटी)

Kodo ko Roti, or Finger Millet Flatbread, is a traditional Nepali flatbread made from finger millet flour. It's a staple in many rural areas of Nepal, particularly in the hills and mountains, and is known for its nutritional value and earthy flavor. It is often eaten as a part of daily meal or with other side dishes.

History

Finger millet (kodo in Nepali) has been cultivated in Nepal for centuries, especially in the mid-hills and high-altitude regions where other grains might not thrive. Kodo ko Roti emerged as a simple and nutritious way to utilize this locally grown grain. The history of this flatbread is deeply intertwined with the agrarian lifestyle of Nepal's rural communities. It served as a reliable and affordable source of carbohydrates, often consumed by farmers and laborers due to its sustaining properties. The preparation methods have likely been passed down through generations, reflecting the traditional food culture and resourcefulness of Nepali households.

How to prepare?

Learn step by step to prepare Kodo Roti (Finger Millet Flatbread)

• 1
  In a mixing bowl, take the finger millet flour. Add a pinch of salt if desired.
• 2
  Gradually add water, mixing with your hands to form a soft, pliable dough. The dough should be moist but not sticky. Add water slowly as required.
• 3
  Divide the dough into small equal-sized balls.
• 4
  Take one ball of dough and flatten it gently between your palms into a small disc. You can also use a rolling pin if preferred to achieve the round roti shape.
• 5
  Heat a flat griddle or pan (tawa) over medium heat. Grease it with a little oil or ghee.
• 6
  Place the flattened disc of dough on the hot griddle.
• 7
  Cook for a few minutes on each side until the roti is cooked and has brown spots. You can gently press the roti to make sure it cooks evenly.
• 8
  Remove from the griddle and serve hot with your favorite side dishes.

Quiz