Kumaoni Roat

Name: Kumaoni Roat
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Kumaoni
Ingredients: 300 g wheat flour; 100 g Jaggery; 4 tbsp Ghee; 1 tsp fennel seeds; 120 ml Milk; 0.25 tsp Baking soda; 0.5 tsp green cardamom powder; 2 tbsp Water

A thick, semi-sweet wheat flatbread flavoured with jaggery, fennel and ghee, traditionally cooked on the first day of a child's birthday or other family celebrations in Kumaon.

🇮🇳India· Uttarakhand

Prep: 30 min
Cook: 25 min
Total: 55 min
Servings: 6
Difficulty: Medium
Calories: 240 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Griddle (tawa)
•Heavy pan lid for covered cooking

Nutrition

Per serving, approximate

Calories: 240 kcal
fat: 9 g
carbs: 38 g
fibre: 2 g
protein: 5 g
calories: 240 kcal

Instructions

1
Stir the grated jaggery into a little warm water until dissolved. Strain the syrup to remove any grit.
2
Mix the wheat flour, fennel seeds, cardamom powder and baking soda together in a large bowl.
3
Rub in 2 tablespoons of ghee (clarified butter) until the flour looks like coarse breadcrumbs.
4
Gradually add the jaggery syrup and warm milk. Knead into a firm, smooth dough.
5
Cover the dough with a damp cloth and leave it to rest for 15 minutes.
6
Divide the dough into two or three portions. Shape each piece into a disc about 1.5 cm thick.
7
Heat a griddle over low-medium heat. Place one dough disc onto the hot surface.
8
Cover with a heavy lid and cook gently on low heat for 8–10 minutes, then flip it over.
9
Cover and cook for another 8–10 minutes, brushing with ghee occasionally, until golden brown and cooked through.
10
Cut into wedges. Serve warm or at room temperature.

Chef's tips

Cook roat gently on low heat with the lid on so it cooks through without burning. Always strain the jaggery syrup to keep the bread completely free of grit.