I looooove Rumali Rotis and they make my premier choice at restaurants. I’m fascinated by the way, how this splendid roti is made in hotels are, as soft & thin as a handkerchief. But never attempted making them at home. Feeling really adventurous, I tried this recipe for dinner to pair with egg masala yesterday and it came out soft & tasty. Preparing this tender flat Indian bread at home is not a daunting or overwhelming task as it seems to be. It can be prepared easily at home. The word rumali means handkerchief in Hindi , and the rumali roti means handkerchief bread due to the thinness of the roti and served folded like handkerchief. This roti has both flours APF & Atta. It goes well with any vegetarian or nonvegetarian curry. Try out this famous Indian Rumali Roti recipe & make sure to prepare extras, as it would be devoured in no time..;)
Wheat flour / Atta - 1 cup
Maida / All purpose flour - 1 ½ cup
Oil - 2 tbsp
Ghee - 2 tbsp
Salt to taste
In a mixing bowl, add wheat flour, all purpose flour, oil and salt.
Add required water and knead it to soft stiff dough.
Cover it with damp cloth and keep aside for one hour.
Make lemon sized balls out of the dough.
Roll out one ball to round flat disc.
Smear ghee over it.
Sprinkle maida flour over it.
Keep aside in a plate.
Roll the second ball to the same size again.
Now put it on the first roti smeared with ghee & maida.
Roll out the sandwiched rotis together to a large roti as thin as possible using little maida flour for rolling.
Heat a tawa / girdle on medium flame.
Cook this rotis on both sides very quickly.
Remove from fire and immediately separate the two rotis stuck by the paste.
Fold each roti like handkerchief fold.
Serve hot immediately.
Makes an excellent combo with any spicy gravy & raitha.
Lipsmacking soft rumali rotis ready to relish...:)