Rumali Roti Recipe is a type of thin Indian bread that has come from Punjabi cuisine. Which is one of the popular cuisine of India. The bread is rolled very thin, thus the name “Rumali”. As the word literally means Handkerchief in punjabi. It is an art to make this bread as you require certain technique and experience to make it so thin. But you can also roll it thin using a rolling pin. The bread is then traditionally cooked on an “Ulte Tawa or Kadai” which is nothing but a wok that is turned over.
Serve the Rumali Roti Recipe, along with Butter chicken or Paneer Kadai to enjoy your lunch.
If you are looking for more Roti Recipes here are some :
Cuisine: Punjabi
Course: Side Dish
Diet: Vegetarian
Equipments Used: Pure Iron Roti Tawa, Cast Iron Tawa/ Flat Skillet
Cooks in 25 M
Total in 35 M
To begin making the Rumali Roti Recipe, mix all the ingredients together and knead it into a soft dough.
Rest the dough for around 10 minutes. Then knead one last time and pinch out a small portion from the dough.
Toss it on the flour and roll out into thin circles to approximately 6 inches in diameter. As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out.
Roll it as thin as possible. Tip: It is a good idea to roll out a batch of dough so it gets easier to cook the entire batch. Although Gujarati ladies are very quick in rolling and cooking them simultaneously; this comes with practice of rolling and understanding the heat of your skillet.
Heat a dosa tawa so that you can cook the big roti well. Place rolled dough on the hot skillet. In a few seconds you will notice that small air pockets start to form. At this point flip the rolled dough to cook the other side on the skillet.
Serve the Rumali Roti Recipe, along with Butter chicken or Paneer Kadai to enjoy your lunch.