Rumali Roti Recipe: No matter how good home-made roti may taste, sometimes you want a different taste, something which is light, soft and gives a special taste to the food. In such times, Rumali Roti becomes the best option. Its thin layer, light roasting and melting butter on top makes it so special that it starts melting in the mouth in the first bite itself. While eating it outside in hotels, it often seems that it would be difficult to make, but the truth is that Rumali Roti can be prepared very easily at home also. The real identity of Rumali Roti is its thin and soft texture, which looks as if you are turning a soft cloth inside out. Proper massage of flour, moisture of milk and high flame of hot pan have a big role behind this lightness. Many people think that Rumali Roti can be prepared only in tandoor, whereas in reality it can also be prepared beautifully on an inverted pan at home.
If you want to serve something to your family members that is completely different from the everyday roti, then they will definitely like Rumali Roti dipped in butter. It not only looks delicious to eat, but also instantly matches with any gravy, chicken, paneer, dal or raita. Let us now know how to make it at home in a very easy way.
Ingredients required for Rumali Roti
-Flour – 2 cups
-Wheat flour – 1 cup
-Butter – as much as you want
-Salt – 1 teaspoon
-Sugar – half teaspoon
-Oil or ghee – as per need
-Milk – half cup
-Water – as per need
How to make Rumali Roti (Step-by-Step)
1. Prepare the dough
First of all, put all purpose flour and wheat flour in a big vessel. Add salt and sugar in it and mix lightly. Now add oil or ghee to it and mix well by pressing with your fingers so that the dough looks slightly crumbly. After this, mix milk and water in small portions and knead a very soft and flexible dough.
2. Let the dough rest
After the dough is ready, knead it well with hands for about 10 minutes. This gives stretch to the dough and makes it easier to roll the roti thinly. Now cover the dough with a clean cloth and keep it for 30 minutes. The softer the flour, the lighter and softer the roti will be.
3. Make and roll the dough
Prepare small balls from the rested dough. Now wrap these balls in dry flour and roll them very thinly. The thinner the Rumali Roti, the better it will taste. Roll it out so thin that the bottom surface is clearly visible.
4. Heat the pan upside down
Place the pan upside down on the gas and heat it on high flame. The real freshness of Rumali Roti is hidden in this intense heat. When the pan gets heated well, pick up the rolled roti and put it on the pan.
5. Ready in seconds
The roti will start rising in just 5-6 seconds. Flip it immediately and cook the other side for just 3-5 seconds. Keep in mind that the roti should not be overcooked, otherwise it becomes hard.
6. Apply butter and serve
Apply butter on this hot roti as soon as it is removed from the pan. If you want, you can enhance its taste by sprinkling a little chaat masala on top.
Rumali Roti, light as a handkerchief, is now ready to eat.
