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{{Short description|extremely thin roti in Indian subcontinental cuisine}}{{Use dmy dates|date=April 2018}}
{{Use Indian English|date=April 2018}}
{{refimprove|date=December 2018}}
{{Infobox prepared food
| name = Rumali roti
| image = Rumali Roti - Kerala.jpg
| image_size = 250px
| caption = A stack of Rumali roti prepared in [[India]]
| alternate_name = Roomali roti, lamboo roti
| country = [[Deccan Plateau|Deccan]], [[India]]
| region = [[Hyderabad, India]]
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Pakistani cuisine|Pakistan]]
| creator =
| course =
| served =
| main_ingredient = [[Atta flour|Atta]] and [[maida flour]]
| variations = Paasti, Paosti
| calories =
| other =
}}
'''Rumali roti''' also called '''Manda''' 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 as a cloth to wipe the grease off the hands at the end of a rich meal.

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'', ({{lang-pa|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.<ref>{{cite web|author=Mehran|title=Mehran Posti|url=https://www.youtube.com/watch?v=J08b-z5dURc|publisher=themehru|location=Haji Kalay}}</ref>

== History ==
In the late Buddhist period, Mandaka, today called ''mande'' or ''manda'' or [[Puran poli|puran poli]] was a large paratha bread stuffed with sweetened pulse paste and baked on an inverted pot.<ref>{{Cite web|url=https://books.google.com/books/about/Indian_food.html?id=-cFcH2ZHWLcC|title=Indian Food Tradition A Historical Companion|author=Achaya K. T.|access-date=2019-01-31|year=1994}}</ref> Rumali roti is its plain version.
<gallery widths="200px" heights="200px">
Rumali roti.jpg|A chef preparing Rumali roti
An aestheticRumani Rotti.jpg|Rumali roti
</gallery>

==References==
{{Reflist}}
{{Indian Dishes}}
{{Pakistani bread}}
{{Indian bread}}
{{Flatbreads}}

[[Category:Hyderabadi cuisine]]
[[Category:Indian breads]]
[[Category:Indian cuisine]]
[[Category:Bihari cuisine]]
[[Category:North Indian cuisine]]
[[Category:Pakistani breads]]
[[Category:Mughlai cuisine]]
[[Category:Flatbreads]]
[[Category:Roti]]

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Rumali roti - Revision history

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