Rumali Roti

Handkerchief bread — maida dough rolled paper-thin into a round the size of a large plate, draped over an inverted convex tawa (called an ulta tawa) and cooked in seconds on the dome of the upturned griddle. The roti is so thin it hangs like a cloth handkerchief. Folded into quarters or quarters for serving, eaten with kebabs and korma at Old Delhi restaurants and Mughlai establishments. The skill is in the hand-stretching: the dough is spun and thrown until translucent.