atta, maida flour
It is a thin flatbread originating from the Indian subcontinent; popular in India and in Punjab, Pakistan. It is enjoyed with Tandoori dishes. The bread is usually made with a combination of whole and white wheat flours (atta and maida respectively) and best cooked on top of (on the convex side of) an inverted Indian wok (kadhai).
April 17, 2018 - by: itisclaudio
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Photo credit: https://www.archanaskitchen.com/rumali-roti-recipe