Description

Romali Roti, also known as Roomali Roti or Manda Roti, is an iconic flatbread from the Indian subcontinent, celebrated for its ultra-thin, soft, and delicate nature. The name “romali” comes from the Hindi word “rumal,” which means handkerchief—aptly describing the roti’s characteristic texture and presentation. Traditionally, Romali Roti is made from a blend of all-purpose flour (maida) and whole wheat flour (atta), sometimes enriched with milk or ghee for added softness. The dough is kneaded until smooth and elastic, allowed to rest, and then rolled out into massive, translucent discs. Cooking is done on an inverted, concave tawa or wok, allowing the bread to cook rapidly at high heat, developing soft folds without becoming crisp or hard.

Once cooked, its pliable and paper-thin texture enables it to be folded into quarters, much like a handkerchief. Romali Roti is typically served with North Indian or Mughlai cuisine, pairing beautifully with rich gravies, kebabs, and curries. Its lightness makes it an excellent complement for heavier meat and paneer dishes, as it is perfect for scooping up sauces or as a wrap for flavorful fillings. The roti is best enjoyed hot off the pan, as it can become chewy once it cools. Nutritionally, Romali Roti is a low-fat flatbread, providing carbohydrates with a modest calorie count of about 100-150 per roti, depending on additional fats used during cooking. Over the years, this style of roti has become a restaurant favorite, standing out for its artistry and skill in preparation.