Roomali roti is extremely thin, supple and big. Rumali roti is originated from Indian subcontinent.
- Whole wheat flour – 1/2 cup
- All purpose flour – 1 cup
- Salt- 1/2 tsp to taste
- Oil – 2 tsp
- Baking soda – 2 pinch
- Milk – 1/2 luke warm
- For Salt – water coating
- Salt – 1tbs
- Water- 1/2 cup
Step 1 – Take wheat flour in a bowl, add 1 tsp oil, salt, milk and make soft and smooth dough (knead for 10 minutes), cover it and keep aside for 1 hour.
Step 2 – Take lemon size ball from dough , apply little oil on ball cover for 10 minutes.
Step 3 – After 10 minute take ball keep on rolling board and roll out with help of rolling pin as thinly as possible, edges thin and center part thick ( or hold roti on the back side of your palm and circle it in an anticlockwise direction and fly in the air and catch it).
Step 4 – Take small bowl and mix salt and water.
Step 5 – Heat inverted wok /kadhai in high flame, sprinkle some salt water, put rumali roti on it and turn other side cook it( it will take few seconds).
Step 6 – Fold it and serve hot with any curry.
NOTE : For soft Rumali roti dough will be soft and wok will be very hot