Indian chef Inderpal Singh Jolly spreads the paper-thin bread on top of the hot pan while making roomali roti at Beijing’s Hotel Jen Upper East, June 21, 2016. [Photo by Jiang Wanjuan/chinadaily.com.cn]
The foundation of every great Indian meal is the famous bread, whether it is unleavened roti, baked naan or fried paratha. Indians breads are commonly served in Beijing's Indian restaurants, while some need unique technique and are less seen, such as the paper-thin roomali roti.
The term "roomali" means "handkerchief" and the name comes from the fact that the bread rolled out is as thin as a handkerchief, said chef Inderpal Singh Jolly, as he guests the 11-day ongoing Indian food festival at Hotel Jen Upper East.
"Roomali roti is a traditional food in North India and it takes years of practice to learn it well," he said. "I have been making it for more than 10 years."