Roti (Nepali Non-Leavened Whole Wheat Flat Bread)

This is a Nepali staple flat bread preparation made from whole wheat floor.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 2  cups whole wheat flour
• 1  tablespoon butter, melted, for dough
• 2⁄3 cup warm water (or as required)
• 1  teaspoon sugar
• 1⁄2 teaspoon salt
• 2  tablespoons butter, melted, for brushing cooked rotis

Directions

1. In a large bowl, combine the flour, melted butter, salt and sugar.
2. Make a well in the center and add warm water, mixing it with the flour until a soft dough is formed. You can add more water if the dough is too firm. You can add more flour if the dough is too soft. You don't want an overly soft dough for rotis.
3. Dust kneading board with flour; place the dough on the board and knead for 5 minutes or so until the dough becomes smooth in texture.
4. Cover with plastic wrap and let rest for an hour or so.
5. Divide the dough into 6 round balls, roughly an inch and a half to two inches in diameter.
6. Roll out the dough balls with a rolling pin into thin 6-7 inch circles. The key to perfectly-made rotis is to roll out the balls as thin as practical over a dusted surface. The thinner the rotis, the sharper the taste. It is better to prepare two or three circles at a time. Cover with plastic wrap.
7. Heat a flat-bottomed non-stick pan or cast-iron skillet on medium-high heat.
8. Place one roti on the pan, top-side down and cook for 30 seconds or so.
9. Turn over and cook for another minute until small air pockets emerge.
10. Turn it over once more and cook for another minute.
11. With a lightly-wet towel, press on the roti, forcing it to develop more air pockets.
12. Brush cooked roti with melted butter, or extra virgin olive oil if desired, when cooked, typically only on one side and transfer it to an aluminum foil or container or warm towel to keep your rotis warm until served.
13. Serve hot with vegetable or meat preparations.