rukha

rukha refers to a type of flatbread commonly found in South Asian cuisine, particularly in the Punjab region. It is a simple yet versatile staple, typically made from whole wheat flour, water, and sometimes a pinch of salt. The dough is kneaded and then rolled out thinly before being cooked on a griddle or tawa. Unlike thicker breads such as roti or chapati, rukha is usually baked until it is crispier and has a drier texture, hence its name which can loosely translate to "dry" or "crisp" in some regional dialects.

The preparation of rukha is straightforward, making it an accessible food item for everyday consumption. It can be enjoyed on its own, served with various curries, dals, vegetables, or pickles. Its dry nature allows it to absorb gravies and sauces effectively. In some variations, a small amount of oil or ghee might be added during cooking to enhance its flavor and texture, though traditionally it is made without any added fat. Rukha serves as a fundamental carbohydrate source in many meals, contributing to the nutritional balance of a diet.