Rumali Roti, also known as "Roomali Roti," is a type of Indian flatbread that originated in the Indian subcontinent. The name "rumali" translates to "handkerchief" in English, and the bread gets its name due to its thin and translucent texture, which is similar to a handkerchief.
Here's some information about Rumali Roti:
Ingredients: The dough for Rumali Roti is typically made from wheat flour, water, and a bit of oil or ghee (clarified butter). Some recipes might also include yogurt or milk to enhance the flavor and texture.
Preparation: The dough is rolled out into very thin circles, often with the help of a cloth. The roti is then cooked quickly on a hot, inverted, slightly curved griddle called a "tava." It's cooked just for a brief period on one side until small bubbles start to form, and then it's flipped and cooked for an even shorter time on the other side.
Texture: The unique aspect of Rumali Roti is its thin and delicate texture. It's incredibly thin and almost translucent, resembling a handkerchief or a thin piece of cloth. This texture makes it tear easily, which is why it's often folded and served.
Serving: After cooking, Rumali Roti is typically folded into a square or triangle and served. It's often accompanied by various curries, kebabs, or other dishes with rich gravies. Its thin nature makes it a good accompaniment to dishes with strong flavors, as it doesn't overpower the taste of the main dish.
Eating: To eat Rumali Roti, you can tear off a small piece and use it to scoop up and enjoy the accompanying dishes. Its thin and flexible texture makes it a convenient utensil for picking up curries and other foods.
Rumali Roti is a popular choice in many Indian restaurants and is often seen as a special treat due to its unique texture and presentation. It requires a certain level of skill to make due to its thinness, and it's often prepared by skilled chefs in restaurants or by street food vendors who specialize in making this type of roti.
