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Rumali rotis are thin and big in texture and look. You can get soft rumali roti by kneading the dough at least for 10–15 mins till they turn soft and pliable. Also use iron kadai or wok as they heat up faster and ensure uniform colour.
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The word rumal in Hindi and Urdu means handkerchief. Since the roti is thin, big and can be folded like a handkerchief, it is called rumali roti. There is also another theory to the name that during the Mughal Empire, this thin bread was actually used like a tissue paper/hand towel to wipe away the excess fats from certain recipes!
- All-purpose flour (maida) (2 cups)
- Curd (dahi) (1 cup)
- Baking soda (a pinch)
- Salt (to taste)
- Water (adjust)
- Mix salt, baking soda along with flour in a bowl.
- Add curd little by little and knead into a smooth and pliable dough. If it is dry, add a few drops of water while kneading.
- Cover the dough with a damp cloth and allow it to rest for 45 mins to one hour.
- Once it is rested, knead it again for 5–7 mins and divide it into equal portions. Shape each portion into a peda.
- Lightly flour the working space and roll out the dough into large thin circle of approximately 12” diameter.
- Heat an iron kadai and invert it over the gas stove.
- Once the wok is smoking hot, place the rolled out rumali roti and cook till it turns light brown.
- Flip and cook the other side. Repeat this method for the remaining dough.
- You can fold the roti like a handkerchief and serve it along with your choice of side dish.
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