My Yummy Recipes: Rumali Roti

Rumali Roti is a thin flat bread typically made in north India and Pakistan. Rumali Roti is also called as Manda or lamboo roti.

The recipe got its name because it was used as 'rumal' as a cloth to wipe the grease off the hands at the end of a rich meal.

Rumali Roti is made with a combination of whole wheat flour and all-purpose flour.

Ingredients

Preparation

Take a bowl, add 1/2 cup of wheat flour, 3/4 cup of all-purpose flour, salt as per taste, and 2 tbsp of cooking oil.
Mix them well.
Add a glass of warm milk pour little by little and knead the dough well.
Make soft dough like a chapati dough. You can also use water instead of milk.
Put the dough into an airtight box and close it.
Keep it aside for about 15 minutes.
After 15 minutes, take the dough and knead it again.
Make small-sized dough balls.
Dust the surface with little wheat flour to roll the dough.
Take a dough ball and dust the top of the dough with little wheat flour.
Roll the dough thin and little bigger than chapati.
If required, sprinkle some wheat flour on top of the dough and roll it again until it becomes almost transparent.
Roll all dough balls and keep it aside.
Turn on the stove and place the roti pan.
Heat the pan on a high flame.
When the pan is hot enough, place the roti on the pan.
Roast the roti on both sides only for few seconds.
When it is done, transfer the roti to plan and keep it folded like a handkerchief.
That's it! Rumali roti is ready to be served.

Rumali Roti goes well with any tandoori recipes.

Youtube Video

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