Rumali Roti

Rumali Roti

Rumali Roti

Veg Vegan

Handkerchief bread — maida dough rolled paper-thin into a round the size of a large plate, draped over an inverted convex tawa (called an ulta tawa) and cooked in seconds on the dome of the upturned griddle. The roti is so thin it hangs like a cloth handkerchief. Folded into quarters or quarters for serving, eaten with kebabs and korma at Old Delhi restaurants and Mughlai establishments. The skill is in the hand-stretching: the dough is spun and thrown until translucent.

Cuisines

Hyderabadi Awadhi Kashmiri Mughlai Delhi

Best for

Lunch Dinner

Recipe

Prep: 25 min Cook: 15 min Total: 40 min 2-3 servings

Ingredients

2 cups all-purpose flour
2 tablespoons whole wheat flour
1 teaspoon salt
1 tablespoon oil
as needed water
as needed extra flour for dusting

Instructions

  1. 1 In a large bowl, mix together the all-purpose flour, whole wheat flour, and salt.
  2. 2 Add the oil and mix well with your fingers until the mixture resembles breadcrumbs.
  3. 3 Gradually add water and knead to form a smooth, soft dough. It should be pliable but not sticky.
  4. 4 Cover the dough with a damp cloth and let it rest for at least 20 minutes.
  5. 5 Divide the dough into small lemon-sized balls.
  6. 6 Dust a clean surface with flour and roll each ball into a very thin, large circle, almost translucent.
  7. 7 Heat an inverted tawa or a flat griddle on medium-high heat.
  8. 8 Once hot, place the rolled roti on the tawa.
  9. 9 Cook for a few seconds until bubbles start to appear, then flip and cook the other side for a few more seconds.
  10. 10 Remove from the tawa and fold the roti like a handkerchief.
  11. 11 Repeat the process with the remaining dough balls.
  12. 12 Serve hot with curry or any dish of your choice.

Tips

For best results, ensure the dough is well-rested and the rolled roti is very thin.