Rumali Roti or Roomali Roti is a thin Indian flatbread. The term "Rumali" means "Handkercheif" and the name comes from the fact that this Roti is rolled out as thin as possible - almost paper thin and while cooking folded like a handkerchief. There is no leavening agents added to this type of Roti and makes use of the mix of Whole wheat and all purpose flour.The art of making Roomali needs lots of technique and practise. Yeah - the number of times that has taken me to make rumali roti to a decent looking one is numerous and I still wouldnt consider myself a complete success.
But if you pride yourself as someone who can twist,turn,throw a Pizza dough like your fav bakery pizza guy - then you are in luck! Cos thats much needed to make this Roomali roti. What is Pizza making art to Italy is Roomali roti for Indians. After making the Dbers Pizza, I thought of trying my hand once again with Roomali roti and I have to say, I was marginally successful. Marginal since I dint tear the dough and I did manage to enlarge the dough a bit. After that I really dint try to twist my luck's hand ;)
- Ingredients
- 1-1/2 cup Whole wheat flour
- 1/2 cup bread flour ( or all purpose flour/Maida)
- 2 tbsp ghee/oil
- salt to taste
Method
1.Add all the ingredients together and knead well.
2.Add enough lukewarm water to make it into a soft dough.
3.Knead for 5-6 min until the dough becomes smooth and soft - not sticky. Set aside for 5 min.
4.Divide the dough into small sized rounds and press it well to make a round with your fingers. Roll it using a rolling pin, a bit.
Make sure that the edges are thin, since the center will anyway expand while you are tryign to throw it around and make it thin. If you want to skip the throwing in the air - then just use a rolling pin and make sure you do it as thin as possible till you can see the rolling board through the dough.It should be that transparent.
5.If you are going it throw it around, here is a sample video of the same. :)
6.Once done, place a large iron skillet /non stick pan upside down on the stove. Heat it up until it is really hot. Sprinkle some salted water - upon sprinkling it should immedietely fizzle out and dry out.
7.Now place your dough on top.
8.Small bubbles sort of thing will start appearing.
Turn it around.
9.now fold it into half.
10.Fold it again in half sideways. You are done. Just make sure that you dont keep it for very long on the pan since it will dry out the roti and make it like papad and will break. It should still be soft to touch at the end of it. The whole process on the stove should last less than 10-20seconds. Thats what is called being done in a jiffy ( and thats the difference between Pizza and rumali roti ;-) and of course no topping in this one either. The similarity ends with the video! :))
These flatbread/rotis go very well with any gravy. I served with yummy Baingan bhartha.
Did u get to sniff around my fellow marathoner's kitchen?
1) Siri, 2) Srivalli, 3) Ranji, 4)PJ, 5) Curry Leaf, 6) Medha,
7) Priya, 8) Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,
13) Roopa, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,
18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,
