Rumel

Rumel, also known as Rumal or Rumale, is a type of flatbread traditionally made in various parts of India and Pakistan. It is typically prepared with wheat flour and water, sometimes with the addition of salt or a small amount of oil or ghee. The dough is kneaded and then rolled out very thinly.

The cooking process for rumel usually involves baking it on a tawa, which is a flat griddle, or sometimes in a tandoor oven. It is cooked quickly on both sides until it becomes slightly puffed and develops golden-brown spots. Rumel is often served hot as an accompaniment to various curries, dals, or other savory dishes. It can also be eaten with pickles or chutneys.

Variations of rumel exist across different regions. In some areas, it might be made with a mix of flours or include spices for added flavor. The texture can range from soft and pliable to crisp and cracker-like, depending on the thickness and cooking method. It is a staple food for many households, appreciated for its simplicity and versatility.