Kinnauri Buckwheat Roti (Ogla ki Roti)
Unleavened flatbreads made from buckwheat (ogla) flour grown in Kinnaur's cold desert terraces, cooked on a hot tawa and served with ghee.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Tawa
- •Rolling board
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 6 g
- carbs
- 36 g
- fibre
- 5 g
- protein
- 6 g
- calories
- 210 kcal
Instructions
- 1
Mix the buckwheat flour with salt. Add a little wheat flour if using.
- 2
Slowly add warm water. Knead into a soft, slightly sticky dough.
- 3
Cover the dough with a damp cloth. Let it rest for 10 minutes.
- 4
Divide the dough into balls. Gently pat or roll between damp palms or on a floured board.
- 5
Heat a tawa (flat griddle) over medium-high heat.
- 6
Cook the roti (flatbread) on the tawa. Flip until brown spots appear on both sides.
- 7
Serve hot with a generous spoonful of ghee (clarified butter).
- 8
Cook on the hot tawa until light brown spots appear on both sides.
Chef's tips
Buckwheat dough breaks easily without gluten. Keep your hands and work surface slightly damp, and roll very gently.
Ingredient substitutions
- buckwheat flour → amaranth flour
Storage
Best eaten fresh; store for a few hours wrapped in a cloth.
Reheating
Reheat briefly on a hot tawa.
Common mistakes to avoid
- •Rolling the dough too thin, which makes it crack and break apart.
Serving suggestions
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