| Alternative names | Soharee |
|---|---|
| Type | Flatbread |
| Region or state | Mithila |
| Associated cuisine | Maithili cuisine, Nepalese |
| Serving temperature | Hot |
| Main ingredients | Atta, water, oil or ghee |
| Ingredients generally used | Salt |
| Similar dishes | Paratha, Chapati, Puri |
Sohari (Maithili: सोहारी) is a thin, deep-fried flatbread originating from the Mithila region of Nepal and India.
It is used by the Maithil community across the Terai region of Nepal and Bihar, India as a prasada during festivals like Chhath, Jitiya, and Kojagra, as well as in the Matkor ceremony. Variations also exist in the Newar cuisine and Chhattisgarhi cuisine, where it is known as Swari, and Sohari respectively.
Sohari are made of atta or maida, mixed into dough with water and cooked on a tava with ghee or mustard oil over direct heat. They are larger and thinner than puri.
Hindi: पूरी से बड़ी सोहारी, सोहारी से बड़ी लुचुई होती है ।, lit. ''Sohari is bigger than Puri and Luchui is bigger than Sohari.''