RUMALI ROTI / Roomali roti

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.

Instructions

1. Measure one cup of wheat flour and maida flour each in a wide bowl. Add a dash of salt and mix evenly.
2. Add milk in intervals and knead the dough. You might not need the entire 200 ml of milk sometimes depending on your flour.
3. Drizzle oil over the dough and knead it again for 5 - 7 mins until it turns soft.
4. Coat in a teaspoon of water and allow it to rest of 30 mins.
5. Pinch out orange sized balls and roll them out in the work surface to a very thin roti.
6. Transfer the roti between your palms and stretch them out.
7. In a small bowl add water and dissolve some salt. set it aside.
8. Place a wok inverted on the stove. Sprinkle the salt water on the wok and place the roti over it. Begin to cook them in medium flame.
9. Flip over to the other side once it is cooked.
10. Cook on all sides until you begin to see brown spots and the roti puffing up. Fold them and cook to ensure its cooked on all sides. Serve hot with any curries.