Flatbreads

Roti is the generic term for flat unleavened bread in Nepal. These breads are prepared from a variety of ground grains, including wheat, rice, corn, millet, soybean, legumes, and buckwheat. In Nepal, the flour is traditionally ground in a jaato, a circular milling or grinding stone on a pivot. Stone grinding is still common in many parts of Nepal, although it has largely been replaced by machine grinding. Nepali bread is as diverse as the country itself and many ethnic groups have their own specialties. There are many ways to prepare roti, but it is most commonly griddle-cooked, pan-fried, or deep-fried. Nepali breads range from crispy deep-fried rice-flour bread to flat corn breads, puffed poori bread, and thin wheat-flour flatbreads. Their texture varies, ranging from very thin, to thick, chewy, and stuffed. Homemade Nepali breads are easy to make and are usually prepared fresh for each meal. They are served with various gravy-based dishes, such as meat and vegetable curries, lentil dishes, chutneys and pickles, sweet dishes, and yogurt. They can be eaten with almost anything. There is no hard and fast rule as to which bread accompanies which dish. Much depends upon one’s taste, the amount of rice served, and how elaborate the meal is.