Nepali Roti
The Quirky Foodster Team
Ingredients
- Whole wheat flour — 250 g (9 oz)
- Warm water — 180 ml (6 fl oz)
- Salt — 1/2 tsp
- Oil — 1 tsp
Method
- Combine the flour and salt in a bowl, then gradually add warm water, mixing to form a soft dough.
- Add the oil and knead for 5–7 minutes until smooth and elastic.
- Cover and rest for 20 minutes.
- Divide into 6 equal balls and roll each out thinly into a round.
- Heat a dry griddle over medium-high heat and cook each roti for about 1 minute per side, until small brown spots appear and it puffs slightly.
- Stack cooked roti under a clean cloth to keep them soft.
Introduction: A simple, thin whole wheat flatbread cooked on a dry griddle, the everyday bread found alongside most Nepali meals.
Cultural Background: Roti is eaten across Nepal much as it is throughout South Asia, a simple, unleavened bread used to scoop up curries and dal, present at nearly every meal that isn't centred on rice.
Tips: Roll the dough as evenly and thinly as possible for a tender, pliable bread. Keep the griddle hot but not smoking, adjusting heat between batches.
Variations: Brush lightly with ghee after cooking for a richer finish. Add a pinch of ajwain (carom seeds) to the dough for extra flavour.
Storage: Store cooled roti wrapped in a cloth or airtight container at room temperature for up to 1 day.
Reheating: Warm briefly on a dry griddle or in a dry pan for 20–30 seconds per side.
FAQs:
Q: Can roti be made ahead of time?
A: Yes, they keep well for a day and reheat easily on a dry pan.
Q: Is roti eaten with every meal?
A: It's commonly eaten alongside curries and dal, especially when rice isn't the main starch.
- Whole wheat flour — 250 g (9 oz)
- Warm water — 180 ml (6 fl oz)
- Salt — 1/2 tsp
- Oil — 1 tsp
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