Rumali Roti

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Roomali Roti
Rumali Roti - Kerala.jpg
A stack of Rumali roti prepared in India
Place of origin Deccan, India
Region or state Hyderabad, India
Main ingredients Atta and maida flour
Cookbook: Roomali Roti  Media: Roomali Roti
A chef preparing rumali roti.
rumali roti

Rumali Roti is a thin flatbread originating from the Indian subcontinent; popular in India and in Punjab, Pakistan. It is enjoyed with Tandoori dishes. It is a part of the Punjabi cuisine as well. The word rumal means handkerchief in many north Indian languages, and the name rumali roti means handkerchief bread. The name is derived because of its structure like that. In Punjab Pakistan it is also known as Lamboo roti. Lamboo simply means long in the Punjabi language.

This bread is extremely thin and supple, and the fact that it is usually served folded like a handkerchief are the probable sources of the name. During the Mughal period, the roti was used like a cloth to wipe off the excess oil off the hands after the completion of an oil-rich food laden with meat and fat.

The bread is usually made with a combination of whole and white wheat flours (atta and maida respectively) and best cooked on top of (on the convex side of) an inverted Indian griddle (kadhai).

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