Rumali roti also called Manda is a thin flatbread originating from the Indian subcontinent, popular in India and in Punjab, Pakistan. It is eaten with tandoori dishes. The word rumal means handkerchief in many north Indian languages, and the name rumali roti means handkerchief bread. In Punjab, it is also known as lamboo roti. Lamboo simply means long in Punjabi.
This bread is extremely thin and served folded like a handkerchief. During the Mughal period, Rumali roti was used as a cloth to wipe the grease off the hands at the end of a rich meal.
Rumali is usually made with a combination of whole wheat flour and wheaten maida flour and cooked on the convex side of a kadai. If made without maida then it is really very healthy in terms of digestion.
- All purpose flour or maida 1 cup
- Wheat flour or atta 2 cups
- Salt as per requirement
- Water to knead
- Take a high hipped platter( or paraat) and add maida and atta to this. Mix well.
- Add salt to this and mix well.
- Now by adding reuired amount of water at times make a dough and knead very well. Knead for five minutes atleast, the dough should be smooth and soft, free of cracks.
- Make loi out of dough according to your choice of size for a rumali roti, I am making it over a kadhai so it will be a medium sized loi as rumali roti is very thin and I have to stretch it to the most.
- Roll the loi in a large chapati, very thin as well, use flour to prevent sticking of chapati over rolling board or slab.
- Now take a kadhai and wipe it with salt water, and put the rolled chapati over it.
- Bubble will appear over chapati as it will start to get cooked from one side. The color of chapati will become darker from upper side, you need to turn it now.
- Now with the help of a cloth press slightly to cook it from other side.
- Rumali roti is ready, fold it, like a rumal or handkerchief, in four fold and serve hot.
- IT can be served with paneer butter masala, palak paneer, mushroom masala, or any gravy or non gravy veggies too.