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
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….
Bon Appetit….
Nepali rotis looks fabulous, the addition of sugar is very interesting.
I made these roti too and we liked the new taste as a change. Titis look perfectly roasted.
Addition of sugar is interesting and saw it in someone else's recipe this morning.
Kneading the roti flour with milk is common in Gujarat also, makes these rotis really nice and soft.
Soft and perfect rotis to enjoy with dal and achaar..
soft and fluffy rotis…can have them on their own
Interesting addition of sugar in the roti dough.
The whole platter is tempting pj! Roti, stew and salad, filling!!
Simple, easy, but delicious! Thanks for sharing this recipe!