Rumali Roti is a thin flatbread originating from the Indian subcontinent; popular in India and in Punjab, Pakistan. It is enjoyed with Tandoori dishes.
All-purpose flour (Maida) – 2 cup
Salt to taste
Oil – 2 tsp
Warm milk – 3/4 cup ( As required to knead dough)
Salt water – 1cup+ 1tsp salt
- In a large mixing bowl, take 2 cups of maida, add pinch of salt and oil.
- Add warm milk little by little and knead the dough, apply some oil and cover with moist cloth and rest for 20 minute.
- Knead the dough again and divide the dough in equal parts like a small sized ball.
- Dust some flour and roll into a thin circle. Roll as thin as possible.
- Stretch little so that it become thin, roll the rumali roti carefully over the rolling pin.
- Take kadai or chapathi tawa and heat for 2 minutes. Then reverse the kadai and heat further more a minute, sprinkle some salt water over kadai.
- Now slowly unroll the rumali roti over hot kadai, after 30 seconds you can see bubbles forming over roti.
- So flip off and cook the other side, meanwhile, with a help of towel gently press.
once the golden brown spots start appearing, the roomali roti is done.
- Serve roti immediately with Soya Korma of your choice.