This article does not cite any sources. (April 2012) (Learn how and when to remove this template message)
|Alternative names||Roomali roti, lamboo roti|
|Place of origin||Deccan, India|
|Region or state||Hyderabad, India|
|Associated national cuisine||India, Bangladesh, Pakistan|
|Main ingredients||Atta and maida flour|
Rumali roti 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. It is also known as dosti roti in the Caribbean.
This bread is extremely thin and limp, and served folded like a handkerchief. During the Mughal period, rumali roti was used like a cloth to wipe grease off the hands at the end of a rich meal.
A variaton of rumali roti from Bannu and surrounding areas of Waziristan is a much larger version called paasti or paosti chappatai, which means soft chappati. They are served as part of a meal known as penda, (Punjabi: پینډه) usually prepared for a large gathering. Paosti is baked on a batt, which is a 55 gallon drum split in half length-wise and inverted over coal or wood fire. 
- Mehran. "Mehran Posti". Haji Kalay: themehru.
|This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it.|
|This bread-related article is a stub. You can help Wikipedia by expanding it.|
|This Pakistani cuisine–related article is a stub. You can help Wikipedia by expanding it.|