Rumali / Roomali Roti (Nita Mehta's recipe)

Here's the 3rd  recipe link of Rumali Roti / Roomali Roti (above photo)



















Rumali / Roomali Roti

Recipe credit - Nita Mehta’s cookery book

Makes: 6

You will need

For dough:

1 1/2 cup ( 150 g ) maida ( plain flour )
1 cup atta ( whole wheat flour - 100 g )
90 - 110 ml water for mixing
1 tablespoon oil
1/4 teaspoon salt

For paste:

1 tablespoon ghee
1 1/2 teaspoon maida ( plain flour )

Method

Mix maida, atta, oil and salt with water ( approximately 90 - 110 ml ) to make a slightly stiff dough like dough for puris. Keep aside covered with a damp cloth for one hour.

Make a paste of ghee and maida in a small bowl.

Make 2 lemon sized balls of the dough ( total 6 balls, rolled rotis 3, rumali rotis 6 )

Roll out 1 ball to the size of a puri, about 5 -6 - inch in diameter.

Spread 1 teaspoon of the ghee - maida paste on it. Keep aside in a plate.

Roll the second ball to the same size again and put this on the first roti spread with ghee.

Place the sandwiched rotis on the chakla and roll out together to a large thin roti ( 8 - 9 - inches in diameter ) using a little flour for rolling.

Heat a tawa on low heat and cook this roti on both sides very quickly. Do not make it brown.

Remove from the heat and immediately separate the 2 rotis stuck by the paste.

Fold each roti into a triangle and keep soft in a casserole. Serve with any Punjabi / North Indian / Mughlai gravy dishes of your choice.