Rumali Roti is a nice, soft, thin and chewy roti, and this is my favourite roti, it is heavenly with Matar Paneer, Shahi Paneer, Dal Makhani, Paneer Makhani. “Rumal” means handkerchief in Hindi, the funny thing about rumali roti is, it was used to clean the greasy hands after a meal during the Mughal period (courtesy: Wikipedia). It is so interesting to watch chefs making rumali roti in hotels, they don’t use rolling pins, stretch the dough with their hands in an impressive way.
Notes
- Some other important points to be noted are, roll the dough as thin as possible, if you can stretch it with your hands, you can make it without holes.
- For soft rumali roti, you can skip the wheat flour.
- Use warm milk while kneading the dough, chill milk may harden the dough.
- Heat a pan or kadai once it becomes hot, flip it over and cook the roti.
- The pan has to be very hot when the roti is placed.
- My stove will not support if I flip the pan, I cooked the roti, as usual, you can also do so.
- Do not cook too much as it may get hard, as soon as the bubble starts to appear, flip it.
- Once the roti is cooked, serve immediately. Otherwise, it will not be soft.
Other Breakfast/Dinner varieties – Aloo Paratha, Bhatura recipe, Brown Rice Idli, Quinoa Idli-Dosa, Rava Idli, Homemade Pizza, Potato Sandwich, Carrot Roti, Oats Idli, Idli Dosa Batter, Poori recipe
Rumali Roti is a nice, soft, thin and chewy roti, and this is my favourite roti, it is heavenly with Matar Paneer, Shahi Paneer, Dal Makhani, Paneer Makhani. "Rumal" means handkerchief in Hindi, the funny thing about rumali roti is, it was used to clean the greasy hands after a meal during the Mughal period.
- Maida|All purpose flour - 1.5 cups
- Wheat flour|Atta - 1/2 cup
- Ghee|Butter - 2 Tsp
- Salt as needed
- Milk - 1/4 cup (or required for kneading the flour)
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In a bowl add maida/all-purpose flour.
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Add atta/wheat flour.
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Add ghee and salt.
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Combine everything well.
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Add milk little by little.
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Make a soft dough, keep it covered with a damp cloth and set it aside for 30 minutes.
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Once done, make the dough into small balls.
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Sprinkle some flour and roll the dough as thin as possible.
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Heat a tawa and cook the roti on medium flame. ( You can also flip the pan, sprinkle some water and cook rotis on it).
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Cook till the spots appear on both sides.
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Serve immediately.
Method
Step by Step Pictures
1. In a bowl add maida|all-purpose flour.
2. Add atta|wheat flour.
3. Add ghee and salt.
4. Combine everything well.
5. Add milk little by little.
6. Make a soft dough, keep it covered with a damp cloth and set it aside for 30 minutes.
7. Once done, make the dough into small balls.
8. Sprinkle some flour and roll the dough as thin as possible.
9. Heat a tawa and cook the roti on medium flame. ( You can also flip the pan, sprinkle some water and cook rotis on it).
10. Cook till the spots appear on both sides.
11. Serve hot with gravy.
