Roomali Roti | Roomali roti at tawa
Roomali roti is thin like a handkerchief and soft. It is thin like a handkerchief and soft.
Ingredients for roomali roti
- Wheat flour- 1.5 cups (225 grams)
- Refined flour- 1.5 cups (150 grams)
- Oil- 3 tbsp
- Salt- ¾ tsp or to taste
- Baking powder- ½ tsp
How to make the roomali roti
For the dough
Take 1.5 cups of wheat flour and add 1.5 cups of refined flour in it. Add ¾ tsp of salt in it, ½ tsp of salt and 2 tbsp of oil. Mix them properly and knead the soft dough by adding water in intervals. Knead the softer dough compared to the regular dough.
Cover and keep it aside for 20 minutes. Apply some oil on your palms and knead it for 2-3 minutes.
Preheat the heavy bottom aluminium wok upside down on the medium flame.
Take a dough lump and roll it between your palms to make it round. Flatten the dough by pressing it between your palms and roll it in the dry refined flour. Flatten it using the rolling pin and roll it in the dry refined flour if, it sticks to board.
Flatten it from the corners and increase its size as desired. Take it on your hands and toss it to remove the extra flour from it.
Place the roti on the heated wok and cook it until the brown spots appear. Flip and cook it in the same way and prepare all the rotis in the same way.
If, you want you can take 50%, 75% or 100% of the refined flour.
You can serve it with dal makhani, dum aloo, matar paneer, matar aloo or any desired curry.