Buckwheat Roti are traditional flatbreads commonly made in the hilly and mountainous regions of Nepal, especially among communities like the Gurung and Sherpa. These rotis are made by mixing buckwheat flour with water and a pinch of salt, then kneading into a dough. Because these flours have less gluten than wheat, the dough is more delicate and requires careful handling. The rotis are rolled out carefully and cooked on a hot griddle, resulting in a slightly denser, earthy-flavored bread.

Gurung Bread is a popular Nepalese deep-fried flatbread, commonly served for breakfast in Himalayan tea houses, especially in the Gandaki region. Known for being fluffy and golden, it is served with local honey and tea.