Rumali Roti or Roomali Roti is a very famous flatbread that is super thin and extremely soft. It is such soft that it stays the same even after hours of making it. Roomali/Rumal means “Handkerchief “. Rumali Roti is usually served with tandoor dishes and rich meat dishes that people can use this roti to wipe off the grease from the oil/fat in the curries with it. Rumali Roti is made with wheat flour or maida flour and kneaded with milk in room temperature. In this recipe I have used equal portions of both the flours. I cooked this at home with my wok turned upside down. It came out really soft and we finished them off with a simple yet tasty tomato kurma. Do try this easy Rumali Roti and leave your comments.
Refer this link for Gujarati Methi Thepla roti for some breakfast ideas.
- Rumali Roti is made with all purpose flour originally. I have used half portion of wheat flour and maida in this recipe. If you like you can replace it with Maida completely.
- Do not add hot milk in this recipe. Bring it to room temperature and then use it to knead the dough.
- Kneading the dough is an important step. Do not cut short time. Kneading improves the elasticity and helps in soft dough and rotis.