rumali roti recipe | roomali roti | homemade hotel-style manda roti with detailed photo and video recipe. an exotic thin indian flatbread recipe made with plain flour or maida atta. the recipe is mainly known for its handkerchief like texture and hence the name of the recipe. it is mainly served with creamy and tasty north indian gravy recipes for either lunch or dinner.
i am a big fan of having roti or naan bread for my evening dinner recipes. but on some days, i crave for something better especially for my weekend dinners. on such days, i prefer to have garlic naan, kulcha or even roomali roti recipes. the best part of these recipes is the flour and the dough used in it, which is common. basically, these plain flour-based bread use the same type of kneading and dough but are cooked differently. in other words, you may very well have different types of bread on the same day. with roomali roti, you may need an old round-shaped kadai which can be used as tawa to bake these bread. having said that, do not use non-stick tawa and use only metal-based kadai so that you do not damage the teflon coating of non-stick tawa.
furthermore, some more tips, suggestions and variations to smooth textured rumali roti recipe. firstly, the thin handkerchief texture for this roti can be achieved with just rolling pin. hence do not try to use your hand to shape the roti’s if you are not comfortable. you may basically damage it and also it can be uneven. secondly, you may need to take some extra care while cooking the roti. the kadai has to very hot when you place the roti on top of it. also, once the bubble starts appearing, flip it to another side to bake. do not overcook, as it may get the hard burnt surface. lastly, once the roti is cooked, it has to be served immediately. otherwise, it may get hard and may not hold the smooth handkerchief texture.
finally, do visit my other related roti & naan recipes collection with this post of rumali roti recipe. it mainly includes my other related recipes like rumali roti, how to make roti, ragi rotti, bajra roti, jolada rotti, tandoori roti on tawa, sabudana thalipeeth, jowar roti, akki roti with cooked rice, missi roti. further to these i would also like to mention my other recipes categories like,
rumali roti video recipe:
recipe card for roomali roti recipe:
rumali roti recipe | roomali roti | homemade hotel-style manda roti
Ingredients
- 2 cup maida / plain flour
- ¼ cup wheat flour / atta
- 1 tsp salt
- 2 tbsp oil
- 1 cup milk, or as required
Instructions
- firstly, in a large bowl take 2 cup maida, ¼ cup wheat flour and 1 tsp salt.
- mix well making sure everything is well combined.
- now add ¾ cup milk and mix well.
- start to knead adding milk as required.
- form a sticky dough, adding milk as required.
- now add 2 tbsp oil and continue to knead for 5 minutes.
- knead to a smooth and non-sticky dough.
- grease the dough and rest for 4 hours. make sure to rest the dough well, else you may end with chewy rumali roti.
- after 4 hours, knead the dough again. pinch a ball sized dough.
- dust with maida and roll gently.
- roll as thin as possible, dusting maida to prevent from sticking.
- now heat the kadai in high flame for 2 minutes.
- flip over and sprinkle saltwater. saltwater helps to make a non-stick coating to the kadai.
- take the rolled roti and stretch gently.
- make sure the roti turns translucent (the hand should be clearly visible).
- place over the hot kadai. make sure to keep the flame on from the bottom.
- cook until the bubbles start to appear.
- flip over and press cooking on all the sides.
- finally, fold rumali roti and enjoy immediately with curry.
Nutrition
how to make rumali roti with step by step photo:
- firstly, in a large bowl take 2 cup maida, ¼ cup wheat flour and 1 tsp salt.
- mix well making sure everything is well combined.
- now add ¾ cup milk and mix well.
- start to knead adding milk as required.
- form a sticky dough, adding milk as required.
- now add 2 tbsp oil and continue to knead for 5 minutes.
- knead to a smooth and non-sticky dough.
- grease the dough and rest for 4 hours. make sure to rest the dough well, else you may end with chewy rumali roti.
- after 4 hours, knead the dough again. pinch a ball sized dough.
- dust with maida and roll gently.
- roll as thin as possible, dusting maida to prevent from sticking.
- now heat the kadai in high flame for 2 minutes.
- flip over and sprinkle saltwater. saltwater helps to make a non-stick coating to the kadai.
- take the rolled roti and stretch gently.
- make sure the roti turns translucent (the hand should be clearly visible).
- place over the hot kadai. make sure to keep the flame on from the bottom.
- cook until the bubbles start to appear.
- flip over and press cooking on all the sides.
- finally, fold rumali roti and enjoy immediately with curry.
notes:
- firstly, adding wheat flour to the dough is completely optional.
- also, make sure to knead the dough really well. else the roti will turn chewy.
- additionally, roll the roti to the size of kadai. if it is larger than the size of kadai, then it will not cook uniformly.
- finally, rumali roti recipe tastes great when served hot.