Rumali roti

Rumali Roti is a thin flatbread originating from the Indian subcontinent; popular in India, Pakistan and Bangladesh. The word 'Rumal' in Hindi means handkerchief, and the bread is named after its resemblance to a handkerchief: thin, soft, and foldable. It is also known as Manda in some parts of India.

History

The origins of Rumali Roti are traced back to the Mughal Empire, where it was a staple in the royal kitchens. The roti was traditionally cooked on an inverted Indian wok called a tawa. The bread was a favourite of the Mughal emperors and was often used as a cloth to wipe excess oil off their hands after a meal.

Preparation

Rumali Roti is made from a dough of whole wheat flour (atta) and all-purpose flour (maida), mixed with water and a pinch of salt. The dough is kneaded until smooth and left to rest for a few hours. It is then divided into small balls, which are rolled out as thin as possible. The roti is cooked on a hot, inverted tawa, and it puffs up due to the steam produced by the high heat. It is then quickly folded like a handkerchief, hence the name.

Serving

Rumali Roti is typically served with Indian and Pakistani dishes like tandoori chicken, kebabs, and curries. It is often used as a scoop to pick up food or to wrap around pieces of meat or vegetables.

Variations

There are several variations of Rumali Roti across the Indian subcontinent. In Punjab, it is often made with yogurt and is slightly thicker. In Bengal, it is known as Roomali Pitha and is usually served with sweet fillings.

See also

• Naan
• Paratha
• Roti
• Chapati