Lahaul Phapar ki Roti

Name: Lahaul Phapar ki Roti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Himachali
Ingredients: 300 g buckwheat flour (phapar); 200 ml warm water; 0.5 tsp Salt; 40 g local butter or curd; 0.5 tsp carom seeds (ajwain); 30 g dry buckwheat flour; 20 g Ghee; 30 ml Warm milk

A dense, earthy buckwheat flatbread from the cold desert region of Lahaul-Spiti, cooked without leavening and eaten with local butter or curd.

🇮🇳India· Himachal Pradesh

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Difficulty: Medium
Calories: 200 kcal

Ingredients

0 of 8 gathered

Servings

300 g buckwheat flour (phapar)
200 ml warm water — as needed
½ tsp Salt
40 g local butter or curd — for serving
½ tsp carom seeds (ajwain) — optional
30 g dry buckwheat flour — for dusting
20 g Ghee — for cooking on tawa
30 ml Warm milk — optional, for softer dough

Equipment

•Tawa
•Rolling board

Nutrition

Per serving, approximate

Calories: 200 kcal
fat: 5 g
carbs: 34 g
fibre: 5 g
protein: 6 g
calories: 200 kcal

Instructions

1
Mix the buckwheat flour and salt together in a bowl.
2
Slowly add warm water. Knead it into a firm dough.
3
Leave the dough to rest for 10-15 minutes.
4
Divide the dough into balls. Flatten each ball by hand into a thick disc.
5
Heat a tawa (flat griddle) on medium heat. Cook each roti, pressing gently with a cloth until speckled brown on both sides.
6
Serve warm with local butter or curd (plain yoghurt).
7
Wet your palms with water. Press each portion between your hands into a small flat roti.