Rumali roti || Roti Recipe || How to make Rumali roti with step-by-step photos
Rumali Roti is an unleavened Pakistani and Indian bread traditionally made in Mughlai and Hyderabadi cuisine. This is also one of the most popular breads that is served in Pakistani roadside restaurants or hotels.s
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 a normal chapati.s
People like to have this roti with barbeque itemsfriedry fish, kata kat, etc but one thing that is more important about this roti is that 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 wheat flour with plain flour, you can mix it in ½ quantity, such as
½ plain flour, ½ wheat flour,r then mix together to make soft and healthy Rotis. For making rumali roti, an upside-down Tawa will be required. If you don't have a problem, you can take any metal karahi (iron, steel)as a replacement for using replacement of Tawa/skillet.
Tips:
- Sprinkling salt water prevents roti from sticking and also gives a nice traditional taste.
- Do not roast as they will turn hard
- Knead the dough for 10-15 minutes to get a smooth and soft dough
- Alternatively, you can also prepare chapati Tawa
- I added milk to the flour, too. Milk makes the roti softer and more 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. 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,e thenoilo. Keepep kneading for around 15 minutes until it turns into a soft and non-sticky dough. The dough is transferred to another bowl and kept resting for about 20 minutes.
Take the dough out of 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 andr you can easily make around 10 rumali roti.
Take a dough ball and sprinkle some flour all over.
Take 1 ball,l wrap it with flour, and with a rolling pin, begin to roll the dough.h
Take 1 ball,l wrap it with flour, and with a rolling pin, begin to roll the dough.h
Roll out the thin roti into a round/circular 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 a 11-12 inch diameter.
Roll the rumali roti very carefully on the rolling board/slab, roll to thin rotis having a 11-12 inch diameter.
Pick up the rumali roti carefully and slowly unroll the roti on the hot Tawa/karahi and turn the flame high again.
Meanwhile, with the help of a cotton press, it is gently pressed once the brown spots start appearing, and 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. These thin and soft rotis can be folded like a handkerchief.f
- 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,e then add oil
- Keep kneading for around 15 minutes until it turns into soft and non-sticky dough
- The dough is transferred to another bowl and kept resting for about 20 minutes
- Take the dough out of 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 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 wrapped in flour and with a rolling pin, begin to roll the dough
- Roll out the thin roti inae round/circular shape
- Roll as thin as possible
- Stretch a little so that it becomes thin
- Roll the rumali roti very carefully on the rolling board/slab, roll to thin rotis having a 11-12 inch diameter
- Place an inverted convex Tawa/karahi with the handle on the Tawa
- and heat it well on high flame for 2 minutes, then turn the flame low and sprinkle some saltwater over the Tawa/karahi
- Pick up the rumali roti carefully and slowly unroll the roti on the hot Tawa/karahi and turn the flame high again
- Cook it on each side for 30 seconds, and after that, you can see small bubbles forming over the roti
- Flip the roti and allow it to cook on the other side, as the last one did
- 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 the 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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