Rumali Roti / Roomali Roti – A popular Indian bread. Best with any veg or non vegetarian gravy dishes !!
Please use same measuring cup to measure flour, atta and water.
For the dough:
1 cup / 200 ml / 8 oz maida ( plain flour )
1 cup / 200 ml / 8 oz whole wheat (Aashirwad atta)
1 tablespoon ghee
1/2 teaspoon salt
¾ cup + 3 tablespoon water
For rice flour and ghee:
4 – 5 teaspoon ghee
2 tablespoon rice flour
In a wide bowl, mix maida, atta, ghee and salt with finger tips until all the ingredients well combined. Then add ¾ cup water and make a dough. Sprinkle extra 1 – 2 tablespoon water and make a soft dough (softer than chapatti dough). Knead well for 5 – 7 minutes until it’s very soft. Covered with a damp cloth for one hour or store it in an airtight container (store it in Tupperware container).
Make 8 lemon sized balls of the dough ( total 8 balls, rolled rotis 4 (2 rotis required for 1 rumali roti) & 8 rumali rotis )
Roll out 1 ball to the size of medium size chapatti (about 5 - inches in diameter).
Spread 1/2 teaspoon of the ghee on it. Keep aside in a plate.
Roll the second ball to the same size again. Spread ½ teaspoon ghee on it.
Sprinkle rice flour on top of the ghee evenly.
Place first roti on the second one (ghee - rice flour portion inside, like a sandwich).
Place the sandwiched rotis on the rolling board and roll out together to a large thin roti ( 8 - 9 - inches in diameter ) using a little flour for rolling ( If the roti is bigger than tawa / frying pan, divide into 2 pieces).Repeat this process for remaining rotis.
Heat a tawa on medium heat and cook this roti on both sides until light brown spots and it will puff slightly. Do not make it dark brown spots.
Remove from the heat and immediately separate the 2 rotis stuck by the ghee – rice flour.
Fold each roti into a triangle and keep it carefully in a casserole. Serve with any Punjabi / North Indian / Mughlai gravy dishes of your choice.