Maṇḍaka Flatbreads
घरट्टैश्चूर्णिताः श्लक्ष्णाश्चालन्या वितुषीकृताः । गोधूमचूर्णकं श्लक्ष्णं किंचित्घृतविमिश्रितम् ॥ ७६ ॥ लवणेन च संयुक्तं क्षीरनीरेण पिण्डितम् । सुमहत्यां काष्ठपात्र्यां करास्फालैर्विमर्दयेत् ॥ ७७ ॥ मर्दितं चिक्कणीभूतं गोलकान्परिकल्पयेत् । स्नेहाभ्यक्तैः करतलैः शालिचूर्णैर्विरूक्षितान् ॥ ७८ ॥ प्रसारयेत्गोलकांस्तान् करसञ्चारवर्तनैः । विस्तृता मण्डकाः श्लक्ष्णाः सितपट्टसमप्रभाः ॥ ७९ ॥ प्रयत्नान्निक्षिपेत्तज्ज्ञस्तप्तखर्परमस्तके । पक्वांश्चापनयेच्छीघ्रं यावत्कार्ष्ण्यं न जायते ॥ १३८० ॥
The fine wheat flour, mixed with a little ghee, joined with salt, and made into a lump with milk and water, he should knead in a very large wooden vessel with slaps of the hands. When it has been kneaded and has turned smooth and glossy, he should form it into balls; and with palms smeared with fat, the balls dusted dry with rice flour, he should spread those balls out by passing and turning them with the hands. Spread broad, the maṇḍakas are smooth, of a lustre equal to white silk. He who knows this should lay them carefully on the crown of a heated earthenware griddle, and should take them off quickly once they are cooked, before any blackness arises.
This thin flatbread is the ancestor of modern manda roti, also called rumali roti.
Ingredients
- 300 g plain white wheat flour, or a finely sifted atta
- 30 g rice flour, for dusting
- 20 g ghee, plus more for the hands
- ¾ tsp fine salt
- 100 ml whole milk
- 80–110 ml water
Method
- Mix the wheat flour and salt. Rub in the ghee, then add the milk and enough water to form a soft dough.
- Knead for 8–10 minutes in a wide bowl, slapping and stretching the dough rather than only pushing it, until it is smooth and glossy. Cover and rest for 30 minutes.
- Divide into 8 balls. Grease the palms lightly and dust each ball with rice flour.
- Press each ball out between your palms to start, then, as it gets bigger, press out the edge and rotate it. Aim to get it as thin as you can. A rolling pin does the same job less faithfully.
- Cook on the crown of a very hot dry griddle for 30–45 seconds per side, removing it while still pale and pliable.
- Stack the breads in groups of four and cover with cloth until serving.