Romali

Romali, in culinary use, refers primarily to a type of ultra-thin flatbread known as rumali roti. The name derives from the Urdu word romāl, meaning handkerchief, describing its delicate, almost translucent texture. It is typically unleavened and made from wheat flour, water, salt, and sometimes a small amount of oil or ghee to improve elasticity.

The dough is kneaded into a smooth, elastic ball, allowed to rest, and then rolled out into a circle or oval that is kept exceptionally thin. Traditional techniques involve stretching the dough by hand on a large, hot cooking surface. In many kitchens, rumali roti is prepared on a broad tawa (griddle) and may be finished by a brief contact with heat or flame to set its delicate layers. In some regional practices, it can be briefly cooked in a tandoor to achieve additional softness while remaining very thin.

Rumali roti is commonly served with rich gravies and curries such as butter chicken, dal makhani, or mutton curry, and is often used to wrap kebabs or other fillings. Its pliability and subtle flavor make it a popular accompaniment in North Indian and Pakistani restaurants, particularly in Mughlai-influenced menus.

Variations in recipes may include small amounts of oil, ghee, or yogurt to enhance elasticity, but the core characteristic remains its extreme thinness. Rumali roti is distinct from other flatbreads like naan or paratha, though it shares the broad category of unleavened breads in the regional tradition.