Rumali Roti Recipe - Yummy Traditional

Rumali Roti Recipe


rumali-rotis-recipe-with-step-by-step-photos


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 is more important of this roti it is hot served because rumali roti gets hard after cool down.

                                      
rumali-rotis


Just because All-purpose flour is used in rumali roti if you wanna use to wheat flour  with plain flour you can mix it to ½ quantity such as

½ plain flour ½ wheat flour then mix together to make slightly and healthy Rotis, For making rumali roti will be required upside-down Tawa if you don't have no problem you can take any metal karahi (iron, steel) for using replacement of Tawa/skillet 

Tips:
  1. Sprinkle salt water prevents roti from sticking and also give a nice traditional taste
  2. Do not roast as they will turn hard
  3. Knead the dough for 10-15 minutes a result to get a smooth and soft dough
  4. Alternatively, you can also prepare over chapati Tawa
  5. I added to milk in the flour, milk makes roti more soft and flavorful 
  6. Do not add too much flour when rolling, if there is a lot of flour covering the rotis, then the rotis will become hard
  7. Roll to thin and slightly transparent Rotis, also roll evenly and keep edges thin if they become thick..     

rumali-roti
                                 

Take a large bowl put all-purpose flour, salt, milk, mix them together 
                
mix-milk-with-flour


Now knead the dough by adding water little by little then add oil, keep kneading around 15 minutes until turns to the soft and non-sticky dough, Dough transfers to  another bowl and keeps it for rest about 20 minutes

                                                 


Take the dough out from the bowl dust some flour on the surface/rolling board_Knead it with some flour dust 
                         
knead-dough-with-flour-dust

Then make small balls like tennis ball/squash ball, in 2 cups flour you can easily make around 10 rumali roti                        

make-small-dough-balls
                    

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
                     
roll-out-rotis-with-rolling-pin


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 rolling board/slab, roll to thin rotis having 11-12 inches diameter 

                                                         
roll-the-rotis


Place invert contact 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
                                     
heat-the-tawa


Pick up the rumali roti carefully and slowly unroll roti on hot Tawa/karahi and turn the flame high again
                     
unroll-the-rotis


Cook it each side 30 seconds after it  you can see small bubbles forming over roti_Flip the roti and allow to cook another side same the  last one
Meanwhile, with the help of  cotton press it gently, once the brown spots start appearing the rumali roti is done
                           
cook-rumali-roti


Now remove it from Tawa/karahi and place in the hotpot so that it remains hot until serving
                  
place-rumali-roti-in-hotpot



Repeat the same process with all remaining Rotis
                    

rumali-roti-is-done


Serve rumali roti with korma,kebab,fish,fry chicken
                          
serve-rumali-roti





Rumali roti is unleavened Pakistani Indian bread that is made traditionally with all-purpose flour, This thin and soft rotis can be folded like a handkerchief

Ingredients:
  1. 2 cups, all-purpose flour
  2. ½ tsp, salt
  3. 1/3 cup, warm milk
  4. 1 tbsp,oil/butter/margarine
  5. Warm water as required       
How to make the roti?
  1. Take a large bowl put all-purpose flour, salt, milk, mix them together 
  2. Now knead the dough by adding water little by little then add oil
  3. Keep kneading around 15 minutes until turns to soft and non-sticky dough 
  4. Dough transfers to  another bowl and keeps it for rest about 20 minutes
  5. Take the dough out from the bowl dust some flour on the surface/rolling board
  6. Knead it with some flour dust 
  7. Then make small balls like tennis ball/squash ball  
  8. In 2 cups flour, you can easily make around 10 rumali roti
  9. Take a dough ball and sprinkle some flour all over
  10. Take 1 ball wrapped it with flour and with a rolling pin begin to roll the dough
  11. Roll out the thin roti in the round/circle shape
  12. Roll as thin as possible
  13. Stretch little so that it becomes thin
  14. Roll the rumali roti very carefully on rolling board/slab, roll to thin rotis having 11-12 inches diameter 
  15. Place invert convex tawa/karahi with the handle on tawa
  16. and heat it well on high flame for 2 minutes  then turn the flame low and sprinkle some saltwater over tawa/karahi
  17. Pick up the rumali roti carefully and slowly unroll roti on hot tawa/karahi and turn the flame high again
  18. Cook it each side 30 seconds after it  you can see small bubbles forming over roti 
  19. Flip the roti and allow to cook another side as the last one
  20. Meanwhile, with the help of a cotton press it gently
  21. Once the brown spots start appearing, the rumali roti is done
  22. Now remove it from Tawa/karahi and place it in the hotpot so that it remains hot until serving
  23. Repeat the same process with all remaining Rotis
  24. Serve rumali roti with korma,kebab,fish,fry chicken
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