Everyday meals

Sohari

Sohari is a soft, slightly sweet whole-wheat flatbread, prepared in western Nepal and the Terai. It is cooked in a dry pan and eaten lukewarm, plain or with a vegetable or a sauce.

30 min
4 servings
Medium
Budget-friendly
🇳🇵 Nepal

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Ingredients

Spices & seasoning

1 pinch Ground cardamom

Optional extras

1 tbsp Ghee

On the side

1 Dal or sautéed vegetables

Nutrition facts

281 kcal per serving

Protein: 8.5 g
Carbohydrates: 43.3 g
of which sugars: 2 g
Fat: 7.4 g
Fiber: 2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Mix the atta flour, salt, sugar and cardamom in a bowl.
Add 2 tablespoons of oil then the lukewarm water little by little while kneading, until you get a soft, smooth dough that no longer sticks to your fingers.
Cover the dough with a damp cloth and let it rest for 20 minutes at room temperature.
Divide the dough into 8 balls, then roll them out on a lightly floured surface into discs about 2 mm thick.
Heat a heavy-based pan over medium-high heat, without fat.
Place a flatbread in the pan and cook for 1 to 2 minutes until bubbles form and the underside is speckled with brown, then flip it and cook for another minute.
Brush the cooked flatbread with a little ghee or oil, fold it in half then in quarters, and keep it warm under a tea towel while you cook the others.