Soft Roti
Sel roti is a traditional Nepali fried rice dough, resembling a thin, sweet doughnut. It’s made from rice flour, and is often served during festivals like Dashain and Tihar.
30min
Easy
Not spicy
Ingredients
For how many rotis?
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Preparation
Add all the dry ingredients to the bowl and mix well: salt and whole wheat.
Optionnaly add oil. Mix well.
Then add the water little by little and knead until you get a soft dough. The amount of water may vary depending on the flour. Once the dough is ready, it should be smooth. Press it with your fingers to leave an indentation.
Cover and let the dough rest for 30 minutes.
Knead the dough for one minute.
Divide the dough into equal weight.
Start working with one ball, keeping the remaining balls of dough covered with a damp cloth so they don't dry out.
Take a ball and press it between your fingers until smooth. Then roll it between your palms until it forms a smooth, round ball. It should not have any cracks. Press the ball of dough and flatten it slightly. Roll it out into a disc 15 to 18 cm in diameter.
Heat the skillet over medium-high heat.
Cook for 25 to 30 seconds, until bubbles appear on top. Then turn the roast over and cook for another 30 to 35 seconds.
Remove the roti from the pan using tongs and place it directly on the heat, with the first (slightly less cooked) side facing up. Rolled evenly, the roti will puff up; turn it over with tongs to cook the other side as well. The roti is cooked when it has brown spots.
Immediately apply butter or ghee to the rotis (optional).
Ready. Enjoy!
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