Rumali Roti
Rumali Roti is a soft handkerchief-thin Awadhi flatbread stretched wide and flash-cooked on an inverted kadhai.
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35 mintotal
Prep 25 min · Cook 10 min
- Serves
- 2
- Difficulty
- Hard
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Active time includes a 30-minute rest so the dough can stretch thin for rumali roti.
Method
In a large bowl, sift the all-purpose flour, whole wheat flour, and salt together.
Add the lukewarm milk, then add water in small increments to make a soft, slightly tacky dough.
Add the cooking oil and knead by stretching and folding for at least 10 minutes, until the dough is smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
10 min30 min
Divide the dough into small equal balls. On a well-floured surface, roll one ball as thin as possible, dusting as needed to prevent sticking.
For the classic technique, toss the semi-rolled sheet between the backs of your hands to stretch it thinner and wider.
Place a large iron kadhai upside down over high heat, or use a convex roasting dome. Drape the thin dough sheet over the hot curved surface.
Cook for 15-20 seconds, until tiny blisters appear. Flip with a cloth, cook the other side for about 10 seconds, then fold like a handkerchief and serve immediately.
15 sec–20 sec10 sec
How to tell it's done
Rumali roti should be very thin, soft, flexible, and easy to fold without cracking.
Getting it right
Tip
Cook rumali roti only briefly. If left on the hot kadhai too long, it turns dry and papad-like instead of soft.
What to serve it with
Serve with Paneer Butter Masala, Navratan Korma, Dal Makhani, or kebab rolls.
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