Rumali Roti
Rumali roti is a thin flatbread that is popular in India. The flatbread is made with maida atta or plain all-purpose flour. The bread is thin like a handkerchief which is how it got its name. Most of the time, this form of roti is served with curry dishes that feature creamy gravy and is a popular side dish for lunch or dinner.
If you want to try your hand at making this delicious roti, here are some important tips to keep in mind.
Ingredients
to make roomali roti, you’ll need:
two cups of plain flour or maida
one-fourth cup of wheat flour or atta
two tablespoons of oil
one teaspoon of salt
one cup of milk, or as much as is required for the dough
Preparation
Mix the flour and salt in a large bowl. Be sure to mix the ingredients so that the salt and flour are well combined. Add about a three-fourths cup of milk and mix thoroughly. As you start to knead the dough, you’ll need to gradually add more milk. The dough should be sticky and easy to handle. Add the oil and continue kneading the dough for about five minutes. Make sure the dough is smooth and doesn’t stick to the sides or bottom of the bowl.
Grease the roti dough and allow it to rest for about four hours. The resting period keeps the roti from becoming too chewy. After four hours, knead the dough once more and pinch a ball-sized amount of dough. Dust this section of the dough with maida and gently roll it. Roll the dough as thin as you can and dust the dough with flour to keep it from sticking.
Cooking
Heat your kadai on high for about two minutes. Flip the kadai over and sprinkle saltwater on it to create a non-stick coating. Take the rolled roti and stretch it gently over the cooking surface. Be sure that the roti turns translucent, which means you should be able to clearly see your hand through the dough.
Place the roti over the hot kadai. Be sure that the flame stays on from the bottom. Cook the roti until bubbles begin to appear. Flip the roti and press it down to ensure it is evenly cooked.
Once you remove the roti from the heat, and you can fold it and enjoy it with your favorite curry dish. This delicious and easy roomali roti recipe is sure to become a staple side dish in your home, especially if you love authentic Indian food.
Considerations
If you prefer a softer roti, you can use more flour to give the bread a more pillowy texture. It is also important to add the water a little at a time to keep the dough from becoming too gritty and to properly gauge when you’ve added enough moisture.
When these roti are used for Indian street food, they are tossed in the air, where they are flipped and stretched. This technique gives the roti more authentic texture and flavor, but it takes a lot of skill to perfect the flipping method. If you’re a beginner when it comes to cooking or you’re new to making Indian cuisine, you can prepare the flatbread on a Tawa to ensure the roti maintains its shape and consistency.
While most recipes call for a specific amount of salt and milk, you should add these ingredients to fit your desired taste and texture of the roti. The milk helps to smooth the dough and the salt ensures that the dough does not taste bland.
The roti is best served hot with virtually any Indian curry or gravy dish.
FAQ
Roti is unleavened, unlike naan. The roti is also cooked on a griddle to ensure the flatbread is cooked thoroughly. Rumali roti is one of the varieties of roti that is fluffier and has a similar texture to naan. Fluffy types of roti are cooked in a tandoori like naan. However, Romali is often used as a wrap for kebabs.
Traditionally, you’ll need maida (all-purpose flour) if you want to successfully complete a rumali roti recipe. This bread goes well with Mughlai, Hyderabadi, or Awadhi cuisine.
One piece of roti has 160 calories. The flatbread also has less than 5g of fat and 5g of protein, and 24g of net carbs.
Once you learn how to make rumali roti, you can enjoy the flatbread with curries such as paneer tikka masala or butter paneer. You can also eat the roti with dal makhani. Roti also tastes great with dry sabzis such as aloo gobi, or any other curries or dals of your choice.
To store the roti, cover the flatbread in foil and place them in an airtight container. The roti will keep in the freezer for a couple of weeks. However, you can store the bread in the refrigerator for a day or two if you plan on eating the roti soon.
