Rumali roti is a special Indian flat bread made of flour. It is thin and soft. It’s a frequently eaten restaurant style bread in India. You can make it easily at home too. The only thing that is special about it is the way it is cooked. In restaurants it is cooked on a thick semicircular upside down griddle. The same setup can be made at home by cooking the rotis on an inverted pan/skillet on heat.
For 2 persons,(makes 4 rotis)
- 1.5 cup flour (maida)
- 1 tsp salt
- 1 tsp oil
- 1/2 cup warm milk
1. Prepare the dough by adding flour, salt and oil into a mixing bowl. Slowly add in warm milk and knead to form a dough. Knead for at least 15 minutes so that the rotis turn up softer. Grease the dough with some oil. Cover it and allow it to rest for 20 minutes.
2. Keep a pan on the stove and allow it heat well.
3. Take a golf ball sized dough and roll it out as thin as you can. Dust with flour.
4. Once the pan/tawa is hot, invert the pan and place the rolled put roti gently on top. Sprinkle some salt water over it and gently press with a clean cloth.
5. Once you see bubbles forming, flip it over. When both sides have brown spots, the roti is cooked. Fold the roti into triangular shape and store in a casserole.
Serve the roti hot with gravy of your choice. Some of the best accompaniments for rumali roti are paneer butter masala, butter chicken, chicken gravies.
* Knead the dough well for sometime.
* You can add a little wheat flour instead of maida for a healthier option.