Rumali Roti is a very thin flatbread. It is paper thin and is folded like a kerchief, hence the name Rumali. This roti is best eaten with rich gravies and dal dishes. Try it with Shahi Paneer, Dum Ka Paneer, Paneer Peshawari or Dal Makhani.
Making this roti is an art and requires a lot of skill. It is quite fascinating to watch the chefs in action while making rumali roti. Rumali Roti is cooked on an inverted wok or a Kadai and is lightly roasted to keep it very soft.
Yield: 5 to 6 servings
Prep time: 30 minutes
Total time: 40 minutes
2 cups Maida (All Purpose flour)
1 cup Aata (Whole wheat flour)
1 teaspoon Salt
1 tablespoon Oil
½ teaspoon Baking powder
DirectionS for preparing rumali roti
- Transfer all the ingredients in a food processor and make soft dough.
- Alternatively you can make the dough by hand also.
- Cover and let it rest for 30 minutes.
- Make small balls almost the size of a walnut.
- Roll into very thin roti by dusting dry flour. The roti should be translucent/ paper thin.
- Place a wok / kadai upside down on high heat.
- Gently place the roti and leave for 15 seconds or till bubbles appear. Flip the roti on the other side and leave for bubbles to appear. It will be ready within one minute or so.
- Fold it like a kerchief.
- Serve immediately.