rumali roti

Rumali roti, also known as "handkerchief bread," is a thin, soft, and round Indian flatbread that is popular in North Indian cuisine, especially in Mughlai cuisine. Here's a basic recipe to make rumali roti at home:

Ingredients:

- 2 cups all-purpose flour (maida)

- 1/2 cup warm water

- Salt, to taste

- Oil or ghee, for cooking

Instructions:

1. In a mixing bowl, add the all-purpose flour and salt. Mix well.

2. Gradually add warm water to the flour while kneading to form a soft and smooth dough. The dough should be soft and pliable.

3. Once the dough is formed, cover it with a damp cloth and let it rest for about 30 minutes. This resting period helps to relax the gluten and make the dough easier to roll out.

4. After resting, divide the dough into equal-sized portions and roll each portion into a ball.

5. Take one ball of dough and flatten it slightly with your hands. Dust it with flour to prevent sticking.

6. Roll out the dough ball into a thin, large circle using a rolling pin. The roti should be as thin as possible, almost translucent.

7. Heat a tawa or griddle over medium-high heat. Once hot, carefully transfer the rolled-out roti onto the tawa.

8. Cook the roti for about 30 seconds to 1 minute on one side until small bubbles start to appear.

9. Flip the roti using a spatula and cook on the other side for another 30 seconds to 1 minute. Press lightly with a kitchen towel to puff up the roti.

10. Once cooked, remove the roti from the tawa and fold it into quarters or halves to resemble a handkerchief.

11. Brush the folded roti with a little oil or ghee for added flavor and softness.

12. Repeat the process with the remaining dough balls to make more rumali rotis.

13. Serve the hot rumali rotis with your favorite curry, kebabs, or any side dish of your choice.

Enjoy the delicate and soft rumali rotis as a delightful accompaniment to your meal!