wellhealthorganic.com Rumali Roti: Rumali Roti, a staple in Indian cuisine, stands as an iconic unleavened bread akin to Naan, celebrated for its versatility and taste. Picture yourself indulging in tender, thin rotis alongside your favorite curry or tandoori dish – a mere thought tantalizes the taste buds.
Originating from the culinary realms of Mughlai, Hyderabadi, and Awadhi traditions, Rumali Roti, also known as ‘manda,’ boasts aliases like ‘lamboo roti’ in Punjabi and ‘dosti roti’ in the Caribbean. The term ‘rumal’ or ‘roomal’ translates to ‘handkerchief’ in Hindi, aptly describing these rotis’ thin and foldable texture resembling a handkerchief. It’s no wonder they’re a favored choice in Indian restaurants worldwide.
Rumali Roti Recipe
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Cuisine: Awadhi, Hyderabadi, Mughlai, North Indian
- Course: Main Course
- Diet: Vegan
- Difficulty Level: Moderate
Ingredients:
- 2 cups whole wheat flour (240 grams)
- ½ cup + 3 tablespoons all-purpose flour (80 grams)
- 1.5 teaspoons salt, or as required
- 1.25 to 1.35 cups water for kneading
Also Read: Basundi
Instructions:
Kneading the Dough:
- In a large bowl, combine the whole wheat flour and all-purpose flour.
- Add salt and gradually incorporate 1.25 to 1.35 cups of water, kneading until a slightly sticky dough forms.
- Cover the dough with a moist cotton napkin or muslin and let it rest for 30 minutes.
- After resting, knead the dough again and divide it into medium-sized balls. Cover with a moist napkin and set aside.
Rolling Rumali Roti:
- Take a dough ball and sprinkle some whole wheat flour on it.
- Roll out the dough thinly, about 11 to 12 inches in diameter, ensuring even thickness throughout. Use additional flour as needed to prevent sticking.
- Aim for a thin, slightly transparent texture, keeping the edges thin.
Cooking Rumali Roti:
- Heat a concave tawa or kadai over medium to medium-high heat. Sprinkle some flour on it to check the temperature.
- Once the tawa is ready, gently transfer the rolled roti onto it.
- Cook for 40 to 45 seconds until bubbles appear on the surface. Press gently with a folded cotton napkin to ensure even cooking.
- Flip the roti and cook the other side for 30 to 35 seconds, pressing with the napkin as before.
- Optionally, spread some oil or ghee on the cooked roti.
- Fold the roti with tongs and serve hot. Repeat the process for the remaining dough.
Also Read: Kaddu
Notes:
- Adjust water quantity to achieve a soft, slightly sticky dough.
- If a concave tawa or kadai is unavailable, a flat skillet or tawa can be used.
- Whole wheat flour can be substituted with all-purpose flour alone, if preferred.
To Serve: Enjoy Rumali Roti with your favorite North Indian dishes such as dal or curries.