Sikkimese Buckwheat Roti
Veg
Vegan
Thick unleavened buckwheat flatbread — phaper (buckwheat) flour kneaded with water into a slightly sticky, dark-grey dough and patted into thick, round flatbreads cooked on a dry iron griddle over moderate heat. The buckwheat gives the roti a distinctive earthy, slightly bitter, nutty flavour and a dense, filling quality that sustains people working in high altitude conditions. Made in the high-altitude areas of North Sikkim and Kanchendzonga region where buckwheat is grown; eaten with pork fat, butter, or any curry available. The same buckwheat roti is made across the Tibetan plateau and appears in different forms from Ladakh to Arunachal.
Cuisines
Sikkimese
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 1 cup | buckwheat flour |
| 1/4 cup | water |
| 1/4 cup | milk |
| 1 pinch | salt |
| 1 teaspoon | ghee or oil |
Instructions
- 1 In a mixing bowl, combine buckwheat flour and a pinch of salt.
- 2 Gradually add water and milk to the flour, mixing continuously to form a smooth, thick batter.
- 3 Heat a non-stick skillet or tawa over medium heat and lightly grease it with ghee or oil.
- 4 Pour a ladleful of the batter onto the skillet and spread it evenly to form a round roti.
- 5 Cook until the edges start to lift and the bottom is golden brown, about 2-3 minutes.
- 6 Flip the roti and cook the other side until golden brown, about 2 minutes.
- 7 Repeat the process with the remaining batter.
- 8 Serve hot with your choice of side dish or chutney.
Tips
Ensure the batter is not too thin or thick for easy spreading. Adjust water or milk as needed.