Rumali roti is a paper thin Mughlai style flat bread which can be folded like a handkerchief, infact the term “rumali” refers to handkerchief! Rumali roti is primarily a north indian flat bread and I’ve tasted just a few times in some Muslim restaurants in Chennai and never really ordered anywhere here in USA. Out of curiosity 😯 have tried a few frozen rotis… yuck 👿 just tastes like cardboard! I’m a typical south indian girl and making chapati is like once a week fare for us and that too trying new breads…. not my forte 🙄 But somehow wanted to try this bread for very long time… even tried a few traditional versions which ended up a mess. Finally here it is soft rumali rotis…. as i wished for, Phew!
Though the traditional method involves sandwiching a couple or rotis with ghee and rice flour and then cooking on an inverted tawa and then separating them…. was too much for me and tried making directly over the tawa with minimal effort which tasted equally good and also the good news did manage to keep them soft for few hours. Traditional one calls for just maida but i’ve used equal parts of maida and whole wheat flour which still can get you decent rotis. Please read all the tips listed and then proceed!
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|Whole wheat flour||1 cup|
|Baking powder||1/4 teaspoon|
|Water||1 cup + few teaspoons extra|
- Always use double refined Maida… All purpose will work but use Bleached refined All Purpose Flour, unbleached all purpose flour will not work!
- Rotis stay soft tucked in between a clean towel for few hours at room temperature.
- For Re-heating Rumali Rotis – stack them in between paper towel and place in a microwave safe plate and microwave for 15 seconds on high and immediately place them in a hot pack or thermal hot pack casserole.
- Making the dough very sticky, soft and elastic is the key… make sure you add enough water to bring that consistency. I’ve used 1 cup water plus a little more… but with each brand the water quantity may vary. I’ve used Ashrivad atta & Elite Brand Maida for this recipe.
- Finally kneading, resting and rolling out thin, cooking over high flame all those matters. If you get all these working then you get to taste the best Rumali roti….
Combine Maida, Whole wheat flour and salt in a big bowl and mix well.
Add in Baking powder to it and mix well again.
Start adding water little by little and make a sticky dough. It will be terribly sticky but keep kneading as much you can.
The dough will be very sticky like this. ( dough that is form and non sticky will yield hard rotis so be generous when adding water… just enough to make it loose and sticky)
Now apply oil to your hands and start kneading… it will comfortable now and dough will be soft but that oil will make them a little firm on the outer surface. Knead again for atleast 5 minutes.
The dough will have too much elasticity and that’s the consistency and texture we need.
Pour the remaining oil over the dough, cover and let it rest for 30 to 40 minutes. Do not disturb mode…
Divide the dough into equal portions… makes about 12 rotis. Dust heavily with maida on all sides and start rolling out.
We need paper thin rotis… so be prepared to roll out as thin as possible. Generously dust with maida and the dough will dance to your tunes. It doesn’t have to be perfectly round, after all we are going to fold them anyways 🙂
Meanwhile keep a tawa over high flame and wait till it becomes super hot. (Keeping the tawa super hot is the key) Dust the extra flour over the rotis if you are comfortable flipping… otherwise place them over the hot tawa.
Make sure the flame is maintained at high all the time. You will see small bubbles appearing on the base of the roti…
Now flip it immediately and cook on the other side. It will fluff up a little.
That’s tip, using a thong try to fold it into half and repeat to fold like shown above.
Place the rotis in between a clean kitchen towel or paper towel and over.
Repeat the same process and finish all the dough and stack the folded rotis in between the paper towel.
- Makes 12 rotis
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