Roti Nepali Non Leavened Whole Wheat Flat Bread
Discover the comforting simplicity of Roti Nepali, a traditional non-leavened whole wheat flatbread that's a staple in Nepali cuisine. Made with just four basic ingredients—whole wheat flour, salt, warm water, and a touch of ghee or vegetable oil—this wholesome recipe comes together in under 30 minutes. The dough is kneaded to a smooth, elastic consistency and rolled into thin discs, which are then cooked to perfection on a hot skillet. Each roti is brushed with ghee for a soft, slightly flaky texture and a rich, nutty aroma. Best served warm, this versatile flatbread pairs beautifully with Nepali curries, lentils, or sautéed vegetables, making it an essential addition to your table. Perfect for those seeking an authentic yet simple homemade bread recipe, Roti Nepali is a delightful way to bring the flavors of Nepal to your kitchen. Keywords: roti Nepali, whole wheat flatbread, non-leavened bread, Nepali cuisine, easy bread recipe, traditional Nepali recipe.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.25 teaspoons Salt
- 0.75 cups Warm water
- 2 tablespoons Ghee or vegetable oil (for cooking)
Instructions
In a large mixing bowl, combine the whole wheat flour and salt. Mix well.
Gradually add the warm water to the flour, a little at a time, mixing with your hand or a spoon until a soft dough forms.
Knead the dough for about 8-10 minutes, until it becomes smooth and elastic. If the dough is sticky, sprinkle it lightly with more flour; if it feels dry, add a teaspoon of water at a time.
Cover the dough with a clean kitchen towel and let it rest for 15 minutes.
Divide the dough into 6 equal portions and roll each portion into a small ball.
On a lightly floured surface, use a rolling pin to flatten each dough ball into a thin, round disc about 6 inches in diameter.
Heat a skillet or griddle over medium heat. Once hot, place one rolled-out roti onto the skillet.
Cook for about 1-2 minutes on one side, or until bubbles form and light golden spots appear, then flip it to the other side.
Brush a small amount of ghee or vegetable oil onto the cooked side, then flip again. Press the roti gently with a spatula to help it puff up slightly. Cook for an additional 30 seconds to 1 minute.
Repeat the process with the remaining dough portions, keeping the cooked rotis warm by covering them with a clean towel.
Serve the warm rotis immediately with your favorite Nepali curry, lentils, or vegetables.
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 1.2 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 972 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
