Manda (Roti), flatbread hails mainly from the country such as Pakistan, and a traditional element in Mughlai cuisine usually served on happy occasions. Also looks similar to Roomali roti which is made in India too.
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 )
Topped with 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.
📖 Recipe
Manda Roti (Soft Mughlai-style Flatbread
Ingredients
- 1 cup plain flour plus extra for dusting
- ½ cup whole milk
- ¼ teaspoon saffron strands
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- ¼ teaspoon salt
- 5 tablespoon homemade ghee
Instructions
- Soak the saffron strands in warm milk and allow to infuse for 30 minutes.
- In a large mixing bowl, combine plain flour, salt, cardamom powder, and nutmeg powder.
- Gradually add the saffron-infused milk and knead into a soft dough.
- Cover the dough with a clean kitchen towel and rest for 15 to 20 minutes.
- Once rested, add 1 teaspoon of ghee and knead the dough again until smooth.
- Divide the dough into 8 lime-sized portions and shape into balls.
- Heat a griddle or tawa over high heat.
- Roll each dough ball into a very thin roti on a lightly floured surface. The shape does not need to be perfect, but it should be as thin as possible.
- Place the roti onto the hot griddle.
- Cook until small bubbles appear, then flip to the other side.
- Cook for about 10 seconds on the second side, then remove immediately.
- Brush with melted ghee and fold.
- Serve immediately for best texture.
Notes
- These rotis must be served immediately as they become hard and rubbery once cooled.
- Keep cooked rotis wrapped in a clean kitchen towel for a few minutes if needed to maintain softness briefly.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
Such a beautiful traditional recipe, the paper thin roti with ghee and sugar on top is simple but absolutely delicious. Sometimes I eat it with Indian rice pudding too. SO YUM!
Mayuri Patel says
Jagruti manda in Kenya is used for the samosa roti. Love the rotis, they look so inviting with saffron and ghee 🙂
jcookingodyssey says
Thanks Mayuri, never knew that, thanks for sharing this info.
Citrus Spice and Travels says
I have never heard of this roti but it sounds and looks delicious and tasty. Is it a gujarati speciality???
jcookingodyssey says
Thanks Nayna, it's a Mughlai recipe.
Shobha says
Heard this name for the first time. Rotis look nice, soft and flavourful. I have a similar post called Kesariya parathas in my blog too.
Unknown says
never had this kind of roti before! i'm intrigued!
Unknown says
This Looks delicious! Tempting
Unknown says
These look so, so delicious!
Unknown says
Wow!! This looks fantastic!
jcookingodyssey says
Thank you!
Elaine says
Yum, Yum, Yum. Looks so delicious! I've never tried this before but I need to! Soon, real soon!
jcookingodyssey says
Please do, thanks for the comment.