Rumali Roti / Roomali roti is a soft, thin, unleavened flat bread from Indian sub-continent. Roomal translates to a handkerchief, these rotis are thin and may be folded as a hand- kerchief, hence the name.
Rumali roti is also known as Manda roti. In Punjab, it is called as lamboo roti. The roti is made into a thin, long flatbread, hence the name.
It is usually made with all-purpose flour. A mix of wheat flour and maida too gives a good one.
Rumali Roti /Roomali Roti
The other kind of flat breads shared earlier are potato and peas paratha, zucchini paratha, gujarati thepla, masala paratha, mint paratha
A few side dish to pair with it are Alu Palak, Dal Palak, Malai Kofta, Dum Aloo, Methi Chaman,
On a busy day, you can make this Rumali roti and pair it with Butter Paneer Masala from Alco Foods. They also have Royal Paneer and Paneer with Onion and Capsicum which are delicious. Children will be happy with these curries.
Let us get to the Rumali Roti / Roomali Roti recipe
Ingredients:
2 cup wheat flour
1/2 cup maida
1 teaspoon ghee
salt
1.25 cup water
2 teaspoon oil
Equipments:
pan, rolling pin, kadai,
Method:
- In a wide bowl, take wheat flour and maida. Add salt and ghee to it and mix well.
- Using a small quantity of water at a time, mix the dough.
- Smear a little oil over the dough, cover it with a muslin cloth and keep it aside for an hour.
- Remove the dough, knead it again for sometime.
- Take a ball, dust it with a little flour and roll it into a thin roti.
- Heat a kadai. Once it is hot, put the rolled roti over it, cook it on a slow to medium flame. Press the edges, lightly with a thin cloth.
- Once it is cooked, flip it to the other side and let cook for sometime. After a few spots are visible, it is done.
- Serve it hot with any curry.
Take a tip:
- You may use only maida.
- These rotis are best served hot. They turn crisp if left for sometime.
- Do not use non-stick kadai. Iron kadai is the best.
Rumali Roti / Roomali Roti
Ingredients
Equipment
Method
- In a wide bowl, take wheat flour and maida. Add salt and ghee to it and mix well.
- Using a small quantity of water at a time, mix the dough.
- Smear a little oil over the dough, cover it with a muslin cloth and keep it aside for an hour.
- Remove the dough, knead it again for sometime.
- Take a ball, dust it with a little flour and roll it into a thin roti.
- Heat a kadai. Once it is hot, put the rolled roti over it, cook it on a slow to medium flame. Press the edges, lightly with a thin cloth.
- Once it is cooked, flip it to the other side and let cook for sometime. After a few spots are visible, it is done.
- Serve it hot with any curry.
Notes
These rotis are best served hot. They turn crisp if left for sometime.
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Rumali Roti / Roomali Roti
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