Recipies

Roti (रोटी)

About Roti (रोटी)

Roti is a staple flatbread in Nepal, consumed daily across different regions and communities. It is a simple, unleavened bread made primarily from whole wheat flour and water, offering a versatile base for various meals. It's an essential part of Nepalese cuisine, often accompanying vegetable curries, lentils (dal), and other dishes.

Picture of Roti

History

The history of roti in Nepal is intertwined with the agricultural practices and dietary habits of the region. As a largely agricultural society, wheat has been a significant crop, making wheat-based flatbreads like roti a natural part of the diet. While the exact origins of roti's introduction to Nepal are difficult to pinpoint, it has been a part of the culinary landscape for centuries, passed down through generations. It likely spread along with trade routes and cultural exchanges between Nepal and neighboring India. Over time, local variations in preparation and cooking styles may have emerged, but the basic recipe has remained largely unchanged.

Fact 1

Roti is primarily made with atta (whole wheat flour), providing a good source of fiber.

How to prepare?

atta - 2 cupswater - Approximately 1 cupsalt - 1/2 teaspoon (optional)

Learn step by step to prepare Roti

  • 1
    In a large bowl, combine the whole wheat flour (atta) and salt (if using).
  • 2
    Gradually add warm water while mixing with your hands until the mixture starts to come together.
  • 3
    Knead the dough for 5-7 minutes until it becomes smooth, elastic, and non-sticky. Add more water if needed to reach right consistency.The dough should be soft but not too sticky.
  • 4
    Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.
  • 5
    Divide the dough into equal-sized balls. Approximately 8-10 small balls for this amount of dough.
  • 6
    Take one dough ball and lightly flatten it between your palms.
  • 7
    Dust the working surface with some flour and roll out the ball into a thin, circular roti using a rolling pin. Try to roll to a consistent thinness.The circle does not need to be perfectly round.
  • 8
    Heat a flat griddle or tawa over medium heat.
  • 9
    Carefully place the roti on the hot griddle and cook for about 30 seconds to 1 minute on each side, until small bubbles start to appear.
  • 10
    Flip the roti and cook for another 30 seconds to 1 minute. Press down lightly around the edges and center with a clean cloth or spatula. This will help the roti puff up. Keep flipping till both sides are light brown.
  • 11
    Remove the cooked roti from the griddle and serve it hot with your favorite curries, lentil dishes, or sabzis. You can apply some ghee or butter for added flavor.
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