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.