Roomali Roti Recipes

RUMALI ROTI RECIPE | ROOMALI ROTI | HOMEMADE HOTEL-STYLE MANDA ROTI

Steps:

• firstly, in a large bowl take 2 cup maida, ¼ cup wheat flour and 1 tsp salt.
• mix well making sure everything is well combined.
• now add ¾ cup milk and mix well.
• start to knead adding milk as required.
• form a sticky dough, adding milk as required.
• now add 2 tbsp oil and continue to knead for 5 minutes.
• knead to a smooth and non-sticky dough.
• grease the dough and rest for 4 hours. make sure to rest the dough well, else you may end with chewy rumali roti.
• after 4 hours, knead the dough again. pinch a ball sized dough.
• dust with maida and roll gently.
• roll as thin as possible, dusting maida to prevent from sticking.
• now heat the kadai in high flame for 2 minutes.
• flip over and sprinkle saltwater. saltwater helps to make a non-stick coating to the kadai.
• take the rolled roti and stretch gently.
• make sure the roti turns translucent (the hand should be clearly visible).
• place over the hot kadai. make sure to keep the flame on from the bottom.
• cook until the bubbles start to appear.
• flip over and press cooking on all the sides.
• finally, fold rumali roti and enjoy immediately with curry.

ROOMALI ROTI

Steps:

• In a large bowl, sift together flour and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside for 45 minutes.
• Knead dough again until smooth; divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking.
• Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will appear when it is finished. Fold Roti and serve hot.

ROOMALI ROTI | HOW MAKE RUMALI ROTI AT HOME

Steps:

• Mix together maida, atta, salt, oil and water together. Knead them to make a soft dough. Make sure to not over knead the dough for this recipe, just make sure it comes together and then cover it with a damp cloth. Keep aside and let it rest for at least 10mins. Now divide the dough into 6 equal sized balls, roll them up and keep under a damp cloth for another 10-15mins.
• In the meantime use an ulta tawa or a clean kadai and place it inverted on to the gas stove. Heat it to a high. In a cup of water add salt and mix it. Sprinkle some of this salted water over the hot kadai bottom. The water should immediately evaporate and leave some salt sticking to it. This will prevent the roomali roti from falling off while cooking.
• Dust the kitchen counter with dry flour and place the Roomali peda, press it and fatten with your fingers. Make sure the sides are thin and a bit thicker in the centre. Using a rolling pin roll it out thin till about 12inches in diameter. Pick it up and carefully place it over the inverted hot kadai to cook it. Flip it to cook on the other side, you can gently press the sides with a kitchen cloth. Remove and fold it like a handkerchief and serve immediately or cover it with a clean kitchen cloth to serve later. Repeat the same with the other remaining dough.
• Dust the kitchen counter with dry flour and place the Roomali peda, press it and fatten with your fingers. Make sure the sides are thin and a bit thicker in the centre. Using a rolling pin roll it out thin till about 9inches in diameter. Pick the dough up and slap it on to the back of the hands (watch the video to know the exact technique). Once it rolls out to about 12inches in diameter carefully place it over the inverted hot kadai to cook it. Flip it to cook on the other side, you can gently press the sides with a kitchen cloth. Remove and fold it like a handkerchief and serve immediately or cover it with a clean kitchen cloth to serve later. Repeat the same with the other remaining dough.