Soft and extremely thin, Rumali Roti is one of the most popular flatbreads of India that can be enjoyed with literally any dish that you can imagine! With not so much known about it, Rumali Roti is thought to have originated in Punjab province of Pakistan and is otherwise known as ‘Manda’. Earlier, during the Mughal era, Rumali Roti was considered as a cloth to wipe out the grease from the hands. Also, because it’s as light as a handkerchief or rumal/roomal and folded like one, this flatbread came to know as Rumali Roti. Some of the other names of this popular bread are Lamboo Roti as it’s long and Dosti Roti in the Caribbean. Traditionally, this bread recipe is made using all-purpose flour, milk and salt. Some of its variations use whole wheat flour as well which is used in equal parts with all-purpose flour and then kneaded with milk. To make this recipe flavourful, the dough is also made using butter/oil and herbs and then rested for 20-30 minutes to let it rise. Afterwards, they are hand-tossed and are so thin that they can tear with just two fingers. Rumali Roti is best enjoyed with creamy and thick gravies with a rich taste in it. For the same reason, it is paired with Mughlai dishes. Be it a vegetarian or non-vegetarian recipe, Rumali Roti will never fail to impress you.
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