Nepali Roti

This is one of the staples of a Nepali meal. This Roti is served with a side of dhal or along with a meal. The difference between an Indian Roti and this one is that a little sugar is added to the flour while kneading. This gives alight sweet taste to the Roti but it not over whelming.

This dish was made as a part of the meal for N for Nepal in the Culinary journey across the globe


Nepali Roti with Fresh yogurt, Rahar ko Dhal,Steamed Rice and  Aloo ko Achar

I used:

Whole wheat flour - 2 cups
Sugar- 1 tablespoon
Ghee- 2 tablespoons
Salt to taste
Milk-1/2 cup
Water to knead the dough

Take all the ingredients in a bowl except milk and water.Mix well. Add milk and mix. Add water and knead to a smooth dough. Cover and keep aside for half an hour.

Divide into equal sized balls.Roll out into Rotis and cook on a heated griddle until brown spots appear on each side.

Brush the top with some melted ghee and serve hot with a side dish....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#44

Bon Appetit....

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