Sticky but soft dough made with plain flour and milk, and flavoured with aromatic spices like saffron, Cardamom and Nutmeg and rolled very thin then stretched by hands, quite larger in size than normal, almost translucent and cooked only for few seconds on a giant inverted clay pot ( In Hindi it’s Matka ) Smothered in aromatic Ghee, supple and melt in your mouth Manda Roti, usually served folded like a handkerchief, should be relished hot and with Mughlai curry and Tandoori Dishes. I served mine with Mixed vegetable curry, sadly couldn’t make it as large and as traditional one, never mind, but taste wasn’t compromised, but surely I had to put my skills tests as I have almost forgotten how to make thin rotli like a Gujju lady 🙂
