Rumali roti is a thin bread from northern part of India and Pakistan and a traditional element in Mughlai cuisine. The word rumal means handkerchief in Urdu and Hindi.The bread is usually made with a combination of wheat flour and maida and best cooked on top of an inverted Indian griddle (kadai).
Yields around 4 rumali roti’s
- 1 cup – Maida
- 1 cup – Wheat flour
- 1 tbsp – Rice flour (for dusting)
- 1 tbsp – Ghee/Oil
- Salt as needed
- water as needed for kneading
- Mix wheat flour, maida, salt and mix them together. Add water make a smooth and elastic dough;cover with plate and set it aside for 1 hour. Now make lemon sized balls out of the dough.
- Take 2 balls, roll balls into a small sized roti. Apply ghee and then sprinkle little rice flour on one side and repeat the same with the other ball. Put them together with ghee side facing like sandwich.
- Roll like a thin chappathi of about 12" diameter circle using little rice flour (it should be thin as a tissue).
- Heat a tawa and should be very hot, place the rumali roti carefully over it and cook till they puff up; Flip over and cook the other side.
- Remove from stove and you will be able to separate the two layers Fold it like a handkerchief. Serve hot with any spicy curry.
- Tawa should be really really hot.
- Do not let the roti to cook for long. It should be quickly done, otherwise it will get burnt and end up in crispy roti.