Romaali Roti Recipe
|Occasion||Dinner Party, Diwali , General, Party|
|Recipe Type||Breakfast, Dinner, Vegetarian|
Rumali Roti is a thin flatbread popular in Afghanistan, Pakistan, Northern India, and Bangladesh. It is enjoyed with Tandoori dishes and as a traditional element in Mughlai cuisine. The word rumal means handkerchief in Urdu and Hindi, and the name rumali roti means handkerchief bread. The bread is extremely thin and supple, and the fact that it is usually served folded like a handkerchief are the probable sources of the name. During the Mughal period, the roti was used like a cloth to wipe off the excess oil off the hands after the completion of an oil-rich food laden with meat and fat. The rumali roti also occupied a unique place in the emblem of the royalty of Oudh under the control of Mughals.
|Wheat Flour||2.75 cup||1237.5||687.23|
|All purpose flour||50 gram||177.5|
|Baking Powder||0.5 teaspoon||3.05|
|Water||1 as required||0|
- 1 Mix wheat all all purpose flour, maida flour, Salt and Baking Powder and sieve them together.
- 2 Pour Oil in the all all purpose flour and add Water bit by bit and make a smooth and elastic dough and set aside covered with moist muslin cloth for 1/2 an hour.
- 3 Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry all all purpose flour (it should be thin as a tissue).
- 4 Heat an inverted griddle (tawa).
- 5 Place the roti carefully over it and cook Till done.
- 6 Fold it like a handkerchief.
- 7 Serve hot with hot vegetables.