After the Turkish Pide yesterday, I am back with an Indian flat bread Rumali roti. Also known as Roomali roti, this is an ultra thin, soft flat bread which goes very well with any tandoor dish. Rumal means handkerchief in Hindi and this roti resembles a thin handkerchief. And the fact is that it stays that way even after so many hours of cooking. This is famous both in India and Pakistan. In Pakistan, it is called as the Lamboo roti, meaning longer roti. These are made in huge sizes often cooked on a rounded tawa or stove. The shaping is also very unique and there are so many YouTube videos showing experts making this roti. I just love watching them, but replicating it in house is next to impossible. I have seen some who cook it on an inverted tawa, but I did it on my usual tawa.
The dough is made of a combination of maida and wheat flour. And to make it at home there is a really easy method. I saw so many videos and read so many recipes before attempting. I used 3/4 th wheat flour and 1/4th of maida to make my dough. And read on for the version I used to make thin soft rotis. The important thing to keep in mind is the cooking of the rotis. It needs to be cooked on medium high heat and should be cooked briefly. Else the rotis will go hard. It will come to you as you cook one or two rotis. Keep the cooked rotis in a closed container. I made this for breakfast along with Paneer butter masala and we had a filling meal. I also relished it for lunch and it stayed soft even then. And there were some left over rotis for dinner and it was soft even at that time.
Wheat Flour – 1 1/2 cups
Maida – 1/2 cup
Salt to taste
In a bowl mix together wheat flour and maida and salt.
Add enough water to make soft dough.
Cover and set aside for 1 – 2 hours.
Divide into large lemon sized balls.
Take two balls at a time.
Roll them into a slightly thicker discs.
Apply oil and sprinkle atta on them.
Now place the atta side together and roll it into a thin disc.
Keep on dusting with flour and roll it as much thin as possible.
Heat a tawa and place the rolled disc on hot tawa.
Cook for 1 minute.
Flip it and cook for one more minute.
The roti must have brown spots all over and it will start puffing.
Now you will see the opening on the side which divides both the rotis.
Quickly separate the rotis, fold them into triangles and remove from stove.
Store in a closed container and enjoy!