Rumali roti || Roti Recipe || How to make Rumali roti with step-by-step photos
Rumali Roti is an unleavened Pakistani Indian bread that is made traditionally in Mughlai and Hyderabadi cuisine, this is also one of the popular bread that is served in Pakistani roadside restaurants or hotels
This thin and soft roti can be folded like a handkerchief if you close your palm to take this roti it will be hidden in your palm so soft and thin than normal chapatis
People like to have this roti with barbeque items, fry fish, kata kat, etc but one thing that is more important about this roti is it is hotly served because rumali roti gets hard after cooling down.
Just because All-purpose flour is used in rumali roti if you wanna use to wheat flour with plain flour you can mix it into ½ quantity such as
½ plain flour ½ wheat flour then mix together to make slight and healthy Rotis, For making rumali roti will be required upside-down Tawa if you don't have a problem you can take any metal karahi (iron, steel) for using replacement of Tawa/skillet
Tips:
- Sprinkle salt water prevents roti from sticking and also give a nice traditional taste
- Do not roast as they will turn hard
- Knead the dough for 10-15 minutes a result to get a smooth and soft dough
- Alternatively, you can also prepare chapati Tawa
- I added to milk the flour to, milk makes the roti more soft and flavorful
- Do not add too much flour when rolling, if there is a lot of flour covering the rotis, then the rotis will become hard
- Roll to thin and slightly transparent Rotis, also roll evenly and keep edges thin if they become thick..
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Take a large bowl and put all-purpose flour, salt, and milk, and mix them together
Now knead the dough by adding water little by little then add oil, keep kneading for around 15 minutes until turns into a soft and non-sticky dough, Dough is transferred to another bowl and keeps it for rest for about 20 minutes
Take the dough out from the bowl and dust some flour on the surface/rolling board_Knead it with flour dust
Then make small balls like tennis balls/squash balls, in 2 cups of flour you can easily make around 10 rumali roti
Take a dough ball and sprinkle some flour all over
Take 1 ball wrap it with flour and with a rolling pin begin to roll the dough
Take 1 ball wrap it with flour and with a rolling pin begin to roll the dough
Roll out the thin roti in the round/circle shape, roll as thin as possible, and Stretch little so that it becomes thin
Roll the rumali roti very carefully on the rolling board/slab, roll to thin rotis having 11-12 inches diameter
Roll the rumali roti very carefully on the rolling board/slab, roll to thin rotis having 11-12 inches diameter
Pick up the rumali roti carefully and slowly unroll roti on hot Tawa/karahi and turn the flame high again
Meanwhile, with the help of cotton press it gently, once the brown spots start appearing the rumali roti is done
Repeat the same process with all remaining Rotis
Rumali roti is an unleavened
Pakistani Indian bread that is made traditionally with all-purpose flour, This
thin and soft rotis can be folded like a handkerchief
Ingredients:
- 2 cups, of all-purpose flour
- ½ tsp, salt
- 1/3 cup, warm milk
- 1 tbsp, oil/butter/margarine
- Warm water as required
How to Make the Roti?
- Take a large bowl and put all-purpose flour, salt, and milk, and mix them together
- Now knead the dough by adding water little by little then add oil
- Keep kneading for around 15 minutes until turns into soft and non-sticky dough
- The dough transfers to another bowl and keeps it for rest for about 20 minutes
- Take the dough out from the bowl and dust some flour on the surface/rolling board
- Knead it with some flour dust
- Then make small balls like tennis balls/squash ball
- In 2 cups of flour, you can easily make around 10 rumali roti
- Take a dough ball and sprinkle some flour all over
- Take 1 ball wrapped it with flour and with a rolling pin begin to roll the dough
- Roll out the thin roti in the round/circle shape
- Roll as thin as possible
- Stretch little so that it becomes thin
- Roll the rumali roti very carefully on the rolling board/slab, roll to thin rotis having 11-12 inches diameter
- Place inverted convex Tawa/karahi with the handle on Tawa
- and heat it well on high flame for 2 minutes then turn the flame low and sprinkle some saltwater over Tawa/karahi
- Pick up the rumali roti carefully and slowly unroll roti on hot Tawa/karahi and turn the flame high again
- Cook it on each side 30 seconds after it you can see small bubbles forming over the roti
- Flip the roti and allow to cook another side as the last one
- Meanwhile, with the help of a cotton press it gently
- Once the brown spots start appearing, the rumali roti is done
- Now remove it from Tawa/karahi and place it in the hotpot so that it remains hot until serving
- Repeat the same process with all remaining Rotis
- Serve rumali roti with korma,kebab,fish,fry chicken
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