Roomali roti is extremely thin, supple and big flatbread. Rumali roti is originated from North India.Rumali Roti made with wheat and all purpose flour and cooked on top of an inverted wok(Kadhai)
- 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/water – 1/2 cup, luke warm
- For Salt – water coating
- Salt – 1tbsp
- 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