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Manday bread served on a rustic wooden table with curd, green chutney, onions, green chillies and Himalayan-style accompaniments
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Manday Bread Recipe – Traditional Himachali Flatbread from Pangi Valley, Chamba

Manday Bread Recipe is a traditional Himachali Manday known for its exceptionally thin, soft and pliable texture. This paper-thin Himachali bread is rolled much finer than an everyday roti and cooked on a hot tawa until it is lightly cooked yet flexible. When rolled correctly, Manday can be almost translucent in places, making its delicate texture a true test of the cook’s skill.
Course Main Course
Cuisine Himachali Cuisine, Chamba Cuisine, North Indian Cuisine, Pahadi Cuisine
Keyword Manday Bread Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 4 hours 40 minutes
Servings 10 Manday
Calories 90kcal
Author Madhu Savara

Equipment

  • Mixing bowlWooden spoonTawa or flat griddleRolling pin (belan)Rolling board (chakla)SpatulaClean kitchen cloth

Ingredients

  • 2 cups whole wheat flour atta
  • 1 cup buttermilk or as needed
  • Water as required to adjust the consistency
  • Salt to taste
  • Ghee or oil for cooking

Instructions

  • Step 1: Prepare the Manday Batter
  • In a mixing bowl, combine the whole wheat flour and salt. Add the buttermilk and mix well. Gradually add water, whisking continuously, until you get a smooth, lump-free batter with a pouring consistency similar to dosa batter. Cover the bowl with a clean cloth and leave it to ferment for 4–6 hours or overnight, depending on the room temperature.
  • Step 2: Check the Fermented Batter
  • Once fermented, the Himachali Manday batter should look slightly lighter and have a mild, pleasantly tangy aroma. Stir the batter gently. If it has thickened, add a little water and mix until it reaches a smooth pouring consistency.
  • Step 3: Heat the Tawa
  • Place a tawa or flat griddle over medium heat. Once hot, lightly grease the surface with a little ghee or oil. The tawa should be evenly heated before cooking the Manday Recipe.
  • Step 4: Cook the Manday
  • Pour a ladleful of batter into the centre of the hot tawa and spread it gently into a thin, even round. Cook for 1–2 minutes, or until the underside turns lightly golden and the Manday begins to release from the tawa. Carefully flip and cook the other side for about a minute.
  • The finished Manday Himachali bread should remain soft and pliable rather than becoming crisp.
  • Step 5: Cook the Remaining Manday
  • Repeat the process with the remaining batter, lightly greasing the tawa as needed. Keep the cooked Manday covered with a clean cloth or in a covered container so that the traditional Himachali bread stays soft and warm until serving.

Notes

Tips and Variations

  • Use fresh buttermilk for a naturally tangy flavour and better fermentation.
  • During colder weather, keep the Manday batter in a warm corner of the kitchen to help it ferment properly.
  • If you regularly prepare Himachali Manday, a small amount of leftover fermented batter can be mixed into the next batch to encourage fermentation.
  • Some households prepare Manday slightly thicker, resulting in a softer texture. For a more traditional paper-thin finish, spread the batter evenly and gently across the hot tawa.