Rumali Roti Recipe
Indian breads are most versatile, they can be made differently in every part of the country. From stuffed to plain and fried to roasted.You name it and you will see all kinds of Roti that can be made in restaurants and dhabas. Today we are focusing on the plain variety, made with staple ingredients right at your home and the best part is you don’t need a tandoor to make this roti.
Today’s recipe is of Rumali Roti, the uniqueness of this roti is it’s thin and transparent sheets, light on the stomach and easy to make. Make a simple soft dough with two varieties of flour, salt, oil and lukewarm milk. The secret cooking technique to cook this roti, incase you do not have a tandoor is, just preheat a vessel upside down and then make a thin layer of salt water, by simply sprinkling the water over the vessel. Place the rolled roti on top and cook it to perfection. Remember you have to serve this roti immediately. Learn to make roti’s like a professional roti maker.
INGREDIENTS:
INGREDIENTS FOR THE DOUGH:
- 1 cup All purpose flour
- 3/4 cup Wheat flour
- 1/2 tsp Salt
- 4 tbsp Oil
- 3/4 – 1 cup Lukewarm Milk or Water
INGREDIENTS FOR THE SALT WATER:
- 1/4 cup Water
- 1 tbsp Salt
How To Make Rumali Roti :
MAKE THE DOUGH:
- In a large mixing bowl combine, all purpose flour, wheat flour, salt and oil.Start mixing until well combined.
- Start adding lukewarm milk little at a time and knead the dough for 5-6 minutes or until you form soft dough.
- Once done, grease the dough with some oil and then continue to knead until smooth.
- Cover the bowl with a towel. Allow the dough to rest for 15-25 minutes.
- In the meantime, prepare the salt water. In a small bowl combine water and salt, stir and set aside.
HOW TO COOK THE RUMALI ROTI:
- Take an aluminum vessel, turn the vessel upside down, and place it over the flame to preheat.
- When the dough is ready, make small portion of the dough and smoothen it with your hands.
- Sprinkle some dry flour on the kitchen top and then place the dough.
- Using a rolling pin, start to roll the dough into thin round transparent sheets.
- Once rolled, using the rolling pin, roll the roti inwards over the rolling pin. ( for reference check video )
- Sprinkle the prepared salt water over the preheated vessel, make a nice thin layer.
- Lift the rolled roti and then roll it back on the preheated vessel outwards.
- Once you see the bubbles and brown spots on the surface, flip the roti.
- Using a kitchen towel, press the roti from all sides and cook the other side as well.
- Cook the roti for few seconds and your Rumali roti is ready.
SERVE:
- Serve the Rumali Roti immediately with some tasty chicken or mutton gravy or serve with chicken chilly gravy or any gravy of your choice
CHEF’S NOTE:
- Combination of flour can also make good rotis.
- Ensure you need to use lukewarm water or milk.
- You need to roll the roti, until it reaches a stage when it starts to tear. This happens due to a mix of flour used.
- Making a salt layer is essential step, this layer will avoid the roti from sticking. You only have to do this step once.
- Kindly do not use a non stick pan for making the rumali roti.
PREPARATION TIME: 15 Minutes + 20 -25 minutes dough resting time.
COOKING TIME: 15 minutes.
TOTAL TIME: 30 Minutes + 20 -25 Minutes dough resting time.
SERVES: 3-4 persons.
