• All-purpose flour (maida)
• Whole wheat flour (atta)
• Salt
• Milk or yogurt (for softness)
• Water
• Ghee or butter (for glazing)

Light & Easy to Digest – Less dense than regular rotis.
Low in Oil & Fat – Cooked with minimal butter or ghee.
Soft & Chewy Texture – Perfect for wrapping around kebabs or curries.
Carb-Rich for Energy – Provides quick energy without feeling heavy.
Royal Mughlai Tradition – A touch of luxury in every bite!

Rumali Roti, meaning "Handkerchief Bread," originated in the royal Mughal kitchens. It was crafted for emperors and noblemen, known for its soft, delicate nature. Traditionally, it was served folded like a handkerchief and was favored as a wrap for kebabs and spicy gravies. Today, it remains a symbol of fine Mughlai dining and rich culinary heritage.