Roat is a sweet flatbread from Uttarakhand. These are made during weddings or other religious functions along with other traditional Garhwali dishes that are prepared.
I came across this recipe during our other Regional Mega BM and ever since wanted to make it. I also read that along with this flatbread, they also make Arsa, which are same as Athirasam. So while Arsa is made with Rice, Roat is made of Wheat Flour and is quite rich.
The traditional Roat is thick and round and quite big. Since I have been procrastinating in making this and didn’t have the luxury of making a huge number, I made with just 1 cup and got about 4 roats.
So finally I made this Roat for my A to Z International Flatbreads.
If you are interested to know what’s R for Street Food, Check my other space.
In A to Z International Flatbreads
A for Afghan Flatbread
B for Bale Hannina Chapathi
C Cascioni Romganoli
D for Dhal Puri
E for Emirati Khameer Bread
F for Focaccia di Recco
G for Gur aur Til ki Roti
H for Harcha
I for Injera
J for Janta Roti
K for Khobz al Tawa
L for Laffa Bread
M for Mitho Lolo
N for Nicaraguan Quesillo
O for Obi Non
P for Podpłomyki
Q for Qutab
Step by Step Pictures for making Roat
Roat ~ Sweet Flatbread from Uttarakhand
1 cup Wheat Flour
1/4 cup Milk cold
2 tsp Ghee
1/8 tsp Cardamom Powder
1 /2 tsp Fennel Powder
1 cup Jaggery
Water as required
Add just enough water to melt jaggery, melt to dissolve completely.
Sieve the jaggery solution to remove impurities. Set aside, and allow the solution to cool.
In a wide bowl, take the flour with the milk along with ghee.
Add fennel powder and combine well.
Add the jaggery solution to the prepared wheat flour, gradually kneading it.
Continue till you have a stiff dough. I was not able to use the entire solution, which might result in the rotis not being as sweet as excepted. I refrigerated for a while for the dough to set.
Divide the dough into equal balls. I got about 4 rotis
Heat a tawa and cook the roats on both sides with ghee.
Cook each roat till it becomes brown. Remove the roat from the griddle
Serve it when cool.
- 1cup Wheat flour
- 1/4cup Milk cold
- 2tsp Ghee
- 1/8tsp Cardamom Powder
- 1 /2tsp Fennel Powder
- 1cup Jaggery
- Water as required
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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