Rumali Roti is a traditional Indian flatbread that is thin, soft, and extremely light. The name “rumali” translates to “handkerchief” in Hindi, and it refers to the thin and translucent texture of the roti, which resembles a handkerchief or a thin cloth.
One of the popular bread offered at Indian restaurants is the rumali roti. These soft, thin rotis can be folded like a handkerchief due to their thinness. You could only get it in restaurants since it is hard to make..But this recipe is so easy that you could make it at home. While making this roti, heat the tawa to a high heat..cook the roti on both sides very quickly..The roti should not be too brown.
The thin texture is the main differentiator in this roti as compared to other varieties of roti or chapati.
Ingredient for rumali roti
For dough:
- 2 cups whole wheat flour
- ½ Cup Maida (All Purpose Flour)
- 1 tsp Oil
- ½ Cup Warm Milk
- 1 tsp Salt
- ½ Cup Water Adjust as needed
Instructions for rumali roti
- Take a mixing bowl and add wheat flour, maida, and salt and mix well. Add warm milk and knead the dough.
- Once the dough is nicely kneaded and soft and smooth, gradually add water. Once more knead the dough for a few minutes after adding the oil, cover it with a moist cloth and let it rest for an hour.
- Make large lemon-sized balls out of the dough after one hour. The dough ball should be twice as big as a typical chapati. Because the dough ball must be rolled into a thick and wide roti.
- Roll the dough balls into very thin rotis using a rolling pin when dusted with flour. You should ensure that the edges are thinner than the center. Roll it out as thinly as you can You should be able to see your fingers if you hold the roti in your hand.
- Heat the tawa to high heat and put this on to the tawa
- When you see the bubbles in the roti, quickly flip the roti to the other side. Quickly flip the roti to avoid burning of the roti. As the tawa is too hot, all the rotis are cooked very quickly.
- Cook all of the rumali rotis by using the same technique. They are so soft and thin that you can fold them into a triangle with ease. They should be wrapped in tissue and kept in an airtight container because they are too thin and mushy to be served.
-
Serve roomali roti hot with a north Indian main course of dal or curries.
Tips and variation
- The dough has to be kneaded very well.
- Both an inverted tawa and a kadai can be used to make rumali roti. Even without inverting the tawa, you can make things on it.
- For best results use a heavy iron tawa
- The dough should be smooth but also slightly sticky.
- The rotis should not be overroasted or overcooked because this makes them hard.
- Rumali roti can be made both on an inverted tawa or kadai.
FAQs
Q: Is it necessary to use a tawa for making Rumali Roti?
A: While using a tawa (flat griddle) is the traditional method for making Rumali Roti, you can also use a non-stick pan or a skillet if that’s what you have available. Just make sure the pan is heated well before cooking the roti.
Q: Can I make Rumali Roti without using all-purpose flour?
A: The traditional recipe for Rumali Roti includes a combination of wheat flour and all-purpose flour. However, you can experiment with using only wheat flour if you prefer. Keep in mind that the texture and flexibility of the roti may differ slightly.
Q: Can I make Rumali Roti in advance?
A: Rumali Roti is best enjoyed fresh and hot. However, if you need to make it in advance, you can prepare the dough and store it covered in the refrigerator for a few hours. When ready to serve, roll out and cook the rotis just before serving.
Q: Can I reheat Rumali Roti?
A: It’s best to consume Rumali Roti immediately after cooking. However, if you have left over you can reheat them on a tawa or a pan on low heat until they become soft and warm. Avoid reheating them in the microwave, as it may make them dry and chewy.
Q: Can I freeze Rumali Roti?
A: Rumali Roti is not typically frozen, as it may become dry and lose its texture. It’s best to enjoy them fresh.
Rumali Roti recipe
Ingredients
- 2 cups whole wheat flour
- ½ Cup Maida (All Purpose Flour)
- 1 tsp Oil
- ½ Cup Warm Milk
- 1 tsp Salt
- ½ Cup Water Adjust as needed
Instructions
- Take a mixing bowl and add wheat flour, maida, and salt and mix well. Add warm milk and knead the dough.
- Once the dough is nicely kneaded and soft and smooth, gradually add water. Once more knead the dough for a few minutes after adding the oil, cover it with a moist cloth and let it rest for an hour.
- Make large lemon-sized balls out of the dough after one hour. The dough ball should be twice as big as a typical chapati. Because the dough ball must be rolled into a thick and wide roti.
- Roll the dough balls into very thin rotis using a rolling pin when dusted with flour. You should ensure that the edges are thinner than the center. Roll it out as thinly as you can You should be able to see your fingers if you hold the roti in your hand.
- Heat the tawa to high heat and put this on to the tawa
- When you see the bubbles in the roti, quickly flip the roti to the other side. Quickly flip the roti to avoid burning the roti. As the tawa is too hot, all the rotis are cooked very quickly.
- Cook all of the rumali rotis by using the same technique. They are so soft and thin that you can fold them into a triangle with ease. They should be wrapped in tissue and kept in an airtight container because they are too thin and mushy to be served.
- Serve roomali roti hot with a north Indian main course of dal or curries.
Nutrition
| Calories | 104kcal |
| Fat | 7g |
| Sodium |
349mg
|
| Potassium |
93mg
|
| Carbohydrates | 22g |
| Protein | 3g |
| Vitamin A |
0.1IU
|
| Vitamin C |
1mg
|
| Calcium | 8mg |
Also read:
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- Beetroot rice recipe
- Manchurian rice recipe
- Chicken Biryani Recipe
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