Suhadi, a type of flat bread
Nepali society is diversified with more than ninety ethnic groups living within its boundary. Each group has their own distinct culture and tradition and every group has certain food habit or culture.
Food cuisine belonging to a certain group is also different then that belonging to others making Nepal diverse in terms of authentic cuisines as well. One such ethnic group of Nepal is the Madhesi community which is rich in culture as well as food habits. Living in Terai region, this community has highest access to cultivable land enabling them to cultivate more rice crops (case crops) than the communities living in other regions. The high cultivation of the rice has enabled them to make various cuisines out of rice flour. One among many is the Suhadi.
Suhadi is a type of roti made of rice flour. However, it is not an ordinary roti but a little more special that requires more effort. Although the process seems lengthy, the result is worth it. For making Suhadi, first of all, take rice flour and mix it with water. Let it become a thin (loose) paste. Now, heat a deep pan or kadai and add some oil to it. When the oil is heated, add the rice flour paste into it and stir fry it. This process of frying is known as bharne in local language. Keep frying it until the water evaporates and it looks like dhido. After that, remove it from the pan and let it cool. When it is cold enough, knead it into soft dough and cook it like a roti in tawa and your Suhadi is ready. Repeat the process with the remaining dough and you could also add some ghee or oil in tawa if needed or desired. Serve your Suhadi hot with vegetable or curry.