Rumali Roti is a thin bread from the northern part of India and Pakistan and a traditional element in Mughlai cuisine. The word rumal means handkerchief in Urdu and Hindi, and the name rumali roti means handkerchief bread. The extreme thinness of the bread and the fact that it is usually served folded like a handkerchief are the probable sources of the name. (Wiki)
First make the dough, roll out a lemon sized ball and spread 1 tsp of ghee maida paste....
Roll the second ball to the same size again and put on the first roti spread with ghee.....
Roll out the sandwiched rotis together to a large thin roti.....
Cook roti on both sides very quickly on low heat....
Immediately separate the 2 rotis stuck by the paste, fold each roti into a triangle and serve!
In picture: Rumali Roti and Dal Makhani
Now the whole recipe in one place :)
(Recipe Source –Nita Mehta)Ingredients:
1 ½ cups All purpose flour / Maida
1 cup Wheat flour / Atta
2 tbsp Oil
½ tsp Salt
2 tbsp Ghee
1 tbsp All purpose flour / Maida
- Mix maida, atta, oil and salt with a little water to make slightly stiff dough. Keep aside with a damp cloth for one hour.
- Make a paste of ghee and maids in a small bowl.
- Make 2 lemon sized balls of the dough.
- Roll out 1 ball about 5-6 “ diameter.
- Spread 1 tsp of the ghee maida paste on it. Keep aside in a plate.
- Roll the second ball to the same size again and put on the first roti spread with ghee.
- Roll out the sandwiched rotis together to a large thin roti using a little dry flour for rolling.
- Heat a tawa on low heat and cook this roti on both sides very quickly. Do not make it brown.
- Remove from fire and immediately separate the 2 rotis stuck by the paste.
- Fold each roti into a triangle and keep soft in a casserole.
- Serve with Dal Makhani or your choice of curries.
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