Friday, February 25, 2011

Rumali Roti

Rumali Roti is supposedly the thinnest of Indian Breads. The word 'Rumal' means Handkerchief in Hindi and Urdu and hence it is known as the handkerchief roti, and is served folded like an handkerchief.
It is usually cooked on top of a inverted Kadai in Tandoori ovens in Hotels. 
This is a home style cooking of Rumali Roti.

Makes 8 - 10 Rotis
Ingredients Required:
Wheat Flour -1 cup
All purpose flour/Maida - 1 cup
Rice flour - 2 tbl. spn
Oil/Ghee - 2 tbl. spn
Salt to taste

How to make?
Mix the wheat flour, maida and salt and sieve well.
Add water little by little and knead to a very soft dough.
Set aside for 30 minutes.
Divide the dough into small balls (lemon sized), around 6-8 balls of equal size.
Take two balls, and flat each ball separately into disc shape. 
Apply little bit of oil or ghee on one side of both the discs and pat that side with rice flour.
Now place the discs on top of each other, oil side facing eacheother.
Roll it into very thin chappathi.
Heat the pan on very high heat, and place this on top of the pan.
Turn the side in 30 seconds as small bubbles appear.
Remove from heat as light brown spots appear on both the sides.
You would be able to separate both the layers carefully.
Fold like handkerchief and serve hot with any gravy.

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