Wondering how to make Rumali roti at home? Here is your ready guide available.
Extremely thin and ultra soft, Rumali rotis are among the most popular flatbreads in the Indian subcontinent. You can have a Rumali roti with almost everything! They first originated in the Punjab province of Pakistan, known as Manda. It has now become one of the most ordered flatbreads in restaurants.
The size and the handkerchief-styled presentation of the Rumali roti make all the difference, attracting the crowds attention. Some of the other names of this well-known flatbread are “Lamboo roti” and “Dosti roti.”Besides ordering from restaurants, you can also make these rotis at home. All you need is an elaborative guide with all the steps descriptively available.
The Hindi word “rumal/roomal” literally translates to “handkerchief” in English. Since, a Rumali Roti is a thin, soft flatbread that can be folded like a handkerchief; hence, these rotis are very aptly named so. This variety is also one of the most popular flatbreads served in almost any and every Indian restaurant, across the globe.
Generally, it is made with all purpose flour maida and shaped like a round disc, but can also be made with different flour. One such easy, simple Indian flatbread recipe made with plain flour is rumali roti recipe, known for its texture and taste.
Firstly, the thin handkerchief texture for this roti can be achieved with just rolling pin. hence do not try to use your hand to shape the roti if you are not comfortable. You may basically damage it and also it can be uneven. Secondly, you may need to take some extra care while cooking the roti. The kadai has to be very hot when you place the roti on top of it. Also, once the bubble starts appearing, flip it to another side to bake. Do not overcook, as it may get the hard burnt surface. Lastly, once the roti is cooked, it has to be served immediately. Otherwise, it may get hard and may not hold the smooth handkerchief texture.
Ingredients for Rumali Roti Made On Frying Pan
Steps for Rumali Roti Made On Frying Pan
Rumali Roti Made On Frying Pan
Ingredients
1 and a half cup All Purpose Flour
Salt
2 teaspoon Oil
1 cup Warm Milk
Steps
Take one and a half cup all purpose flour, add some salt, 2 tsp oil then gradually add 1 cup warm milk knead it into a soft dough. Cover it and keep aside for half an hour.
After 30 minutes knead the dough again.
Make medium size balls from the dough. You will get 7-8 balls of dough from this.
Take a dough ball and sprinkle some all purpose flour all over. With a rolling pin begin to roll the dough. While rolling, sprinkle flour evenly all over, if the dough sticks or gets sticky. Roll to thin rotis as much as you can.
Do not add too much flour while rolling. Add only enough flour which will help in rolling. If there is a lot of flour covering the rotis, then the rotis will become hard.
Roll to thin and slightly transparent rotis. Also, roll evenly and keep edges thin, if they become thick.
Heat a tawa or kadai with a long handle. It is better to have a handle on the tawa.
Keep the heat to medium or medium-high.Gently place the roti on the tawa.
Begin to roast roti on medium to medium-high heat. You will see small bubbles appearing on the roti. With a clean folded cotton napkin, press the edges, center and sides so that the roti gets cooked. Roast for 40-45 seconds or till you see bubbles all over.
Then, flip with the help of tongs and roast the other side. There will be some blisters on the roti. At this step too, press the roti with the napkin.
Then, fold with the help of tongs into a square shape like a rumal, turn it and press a little then remove it from the tawa.
Serve immediately, or else they will become chewy.
This way, make all Roomali Rotis in batches.
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Tips *You can brush some ghee on the roti before serving it to your guests. This will further enhance the recipe flavour and soften the roti. *Make sure the dough of Rumali roti is soft and stretchy. You can include fresh milk while kneading the roti to make it soft. *You can use wheat flour also instead of fine flour to make Rumali rotis. It depends on your choice. *At home, you can use a large wok to make Rumali rotis! This will get the rotis cooked easily and offer a feel of restaurant-made delicacy. *To make the Rumali roti flavourful, add oil or butter mixed with herbs to the kneaded dough and let it rest for 20 to 30 minutes.
