Rumali roti is very famous north indian roti which is extremely thin. "Rumal" means a handkerchief and as the name explains, it is so thin that it can be rolled like a hanky. This special roti is usually served in weddings and pretty hard to make. The chef flips them in the air like a pizza and make it so paper thin. I have watched them do that in awe and then carry on stuffing many inside my mouth!
I found a quick and easy way to do rumali roti at home by my fav chef Sanjay at vahreh vah.com. I tried it today and it was pretty good. Of course you cannot compare to what the pro's make, at the same time not too bad for an ordinary person to make it at home.
I don't have a big skillet as the chef did, so I made my rotis small to be cooked on a 8" skillet.
- 1 cup All purpose flour/ Maida
- 1 cup Atta
- 1 cup plus a few tsp of warm water
- A pinch of salt.
- Rice flour to dust and roll
- Mix the flours and makea soft dough. I mean really soft dough and keep aside for 15 mins.
- Heat a tawa or skillet and make it really hot.
- Make one ball th size of a lemon. Split that into two and roll a small chappathi.
- Grease one side of the chappathi with some oil and dust it with rice flour on the greased side.
- Put one greased surface on the other and stick the edges.
- Roll as thin as you can .
- Cook on the tawa.
You can view the making of rumali roti Here as it 's hard to explain...
Enjoyed it with Kashmiri aloo, recipe to follow soon!