Soft Rumali Roti Recipe Basic Cooking How To Make Rumali Roti on Kadai Manda Roti Making

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Learn how to make Rumali Roti at home with our Chef Varun Inamdar
Rumali Roti Ingredients:
3/4 cup Warm Milk
1 tsp Sugar
1/2 tsp Salt
1 & 1/2 cups Refined Flour
1/2 cup Wheat Flour
Water (as required)
Saline Water (Salt Water) - Optional
Extra Flour for rolling and dusting

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About Rumali Roti
Rumali roti also called Manda. 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.
Rumali is usually made with a combination of whole wheat atta flour and white wheaten maida flour and cooked on the convex side of a karahi.
A variation 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: ) 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