February 14, 2017

Rumali Roti

A soft, thin and flat bread which is a part of Punjabi cuisine. Traditionally it is made with Maida. I tried the same with Maida and Whole wheat flour and other than the colour there was no need for compromise in taste and texture..

  • Pre time: 15 mins
  • Cooking time: 30 mins
  • Serves: 4

Ingredients for making Rumali Roti:

  • All purpose flour / maida 1 cup
  • Whole wheat flour 1 cup
  • Salt to taste
  • Warm Milk 150 ml
  • Oil 3 table spoons

How to make Rumali Roti?

  • In a wide bowl put the flours, salt and oil together and mix well with hand for five minutes.
  • Slowly add the warm milk to the stuff and knead to soft dough.
  • Keep kneading the dough for some time to make it soft.
  • Grease some oil on the prepared dough and cover it with a moist cloth.
  • Allow it to rest for an hour.
  • Now take some flour in a plate for dusting.
  • Take large lemon size balls from the dough and with the rolling pin make thin , big rotis.
  • Since maida is added, it will help to stretch the roti to desired size.
  • Mean while heat a wider empty pan for three minutes, and keep it upside down on the stove.
  • Now the bottom of the pan serves as the tawa for the roti.
  • Keep a bowl of water aside.
  • Sprinkle few drops of  water on the heated pan and gently place the rolled roti on the pan.
  • Wait for a  minute.
  • With a cotton towel slightly press the sides.
  • Flip off the other side.
  • Once you start watching the bubbles all over remove the roti.
  • Fold it like kerchiefs and serve hot with any gravy.