Rumali roti, meaning "handkerchief bread" in Urdu, is a delightfully thin and pliable flatbread, a staple in many North Indian and Pakistani cuisines. Its delicate texture and subtle flavor make it the perfect accompaniment to rich curries and flavorful kebabs. Unlike traditional rotis, rumali roti boasts a unique preparation method, resulting in its signature soft and almost ethereal consistency. This incredibly versatile bread can be enjoyed plain, or used to scoop up delicious sauces and gravies. Its impressive presentation also makes it a perfect addition to any special occasion meal.
The secret to achieving perfectly soft and fluffy rumali roti lies in the precise balance of ingredients and the skillful technique employed during its preparation. Forget the dense, chewy rotis of the past; this recipe guides you through creating restaurant-quality rumali rotis in your own kitchen. Let's dive into the step-by-step process to create this culinary masterpiece.
Tools Needed
- Large bowl
- Iron skillet or tawa
- Rolling pin
Ingredients
- All-purpose flour (or a mix of all-purpose and whole wheat flour): More than half a bowl
- Sugar: 1 spoon
- Salt: To taste
- Refined oil: 1 teaspoon
- Milk: For kneading
- Water: To make a salt solution
Step-by-Step Instructions
Step 1. Prepare the Dough
- In a large bowl, combine flour (all-purpose or a mix of all-purpose and whole wheat for a healthier option), sugar, salt, and oil. Mix well.
- Gradually add milk and knead into a soft and smooth dough. Do not knead it like a regular roti; the softer the better.
- Cover the dough and let it rest for at least 30 minutes (or up to 2 hours).
Step 2. Prepare the Cooking Surface
- Prepare a salt solution by mixing salt and water in a small bowl.
- Heat the iron skillet over high heat. Once hot, pour the salt solution into the skillet to create a non-stick surface.
Step 3. Roll and Cook the Roti
- Divide the rested dough into small portions. On a lightly floured surface, roll each portion into a very thin, circular roti (as thin as possible).
- Carefully place the rolled roti onto the hot, seasoned skillet. Cook on high heat, flipping frequently, until lightly browned and cooked through. The cooking time is short.
Step 4. Serve
- Remove the roti from the skillet and serve immediately.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Adding sugar to the dough makes it extra soft.
- Kneading the dough with milk results in a softer and fluffier roti.
- The thinner you roll the roti, the better the result. Use extra flour if needed to prevent sticking.
- To avoid burning your hand, use a spoon to flip the roti while cooking.
- An alternative method for placing the roti onto the hot pan is to use a rolling pin to gently transfer it.
Nutrition
- Calories: approximately 200-250
- Fat: 5-7g
- Carbs: 35-40g
- Protein: 4-6g
FAQs
1. Why is my rumali roti tearing while stretching?
This usually happens due to dry dough or insufficient kneading. Ensure your dough is well-hydrated and elastic before stretching. Lightly dusting your working surface with flour can also help.
2. How can I make my rumali roti extra soft?
Using lukewarm water for the dough helps create a softer texture. Also, ensure you don't overcook the roti; cook it only until lightly browned and puffy.
3. What can I serve with my rumali roti?
Rumali roti pairs wonderfully with almost any curry! Especially flavorful curries like butter chicken, saag paneer, or korma enhance the experience. It also works well with kebabs and tandoori dishes.
With a little practice, mastering the art of making soft and fluffy rumali roti is achievable in your own kitchen. This recipe empowers you to enjoy the delicious taste and impressive presentation of restaurant-quality rumali roti whenever you desire. Now go ahead, impress your family and friends with this delightful bread!