Roomali Roti or Rumali Roti Recipe
Roomali Roti is as thin as a handkerchief (Roomal) hence the name Roomali Roti. It requires skill to get it perfect.
- 1.5 cup atta
- 1/2 cup Maida (white flour)
- Salt 1/2 tea spoon
- 2 tablespoon cooking oil
- Add Atta and Maida and start adding a little bit of water and knead into a soft dough
- Smear with some oil on the top.
- Leave it for 20 minutes.
- Create small balls similar to pingpong(table tennis) balls.
- The trick is to use an inverted wok ( or a mixing bowl) on the stove.
- The Roomali Roties are cooked on the heated inverted wok.
- Put the inverted (upside down) wok or kadai or a mixing bowl on the stove.
- Once the pan is heated take 2 cups of water dissolve 2 tablespoons of salt in it and pour over it. ( This will prevent the sticking of the dough to the surface)
- Now start rolling the dough ball.
- Ensure that the edges of the roti are thinner than the middle part, as you are going to expand it to the best of your abilities( It takes bit of a practice and patience to roll it really really thin)
- You can use a rolling pin or use your hands. The idea is that the roti is really thin and large enough so that it can be folded like a roomal( handkerchief) while serving.
- Put the roti on the inverted wok and cook.( It gets cooked very quickly) so be careful.
- Folded it like a handkerchief while serving
You can use an inverted wok. Preferably it should have round bottom.