Rumali Roti

Rumali roti is one of the many paper thin rotis made in this region. It is usually made with specialized equipment. I adapted this recipe to make it on the stove top. The result was a read-through-it-thin roti that was super soft too.

I had heard of rumali roti and always thought it was an exotic roti as it is made with specialized equipment. When I found out it can be done on the stove top I had to try it. As long as you can roll the roti really thin you cannot go wrong with this recipe. You should give it a try.

You will need
3/4 cup whole wheat flour
1/4 cup all purpose flour
1-2 tbsp. rice flour
1 tbsp. oil

Sift the wheat flour and all purpose flour into a mixing bowl and using water form a soft dough. Knead it well and keep aside covered for 20-25 minutes. Divide the rested dough into lime sized portions. Make sure you have an even number as you will use two at a time.

Heat a griddle pan. Roll out one portion of dough on a working surface using a little flour if needed to prevent it from sticking. Keep aside. Repeat for the second portion of dough. Add a couple drops of oil on the second portion of rolled dough and spread it around lightly with a brush or your fingers. Sprinkle some flour over the top.

Place the first rolled out dough over the top of the second.

Now continue to roll out this disc until it is really thin. You are rolling out the two disc placed one over the other.

Place the rolled out roti on the hot griddle pan. Keep the heat high.

Flip it over when the underside is cooked and develops brown spots. Repeat for the second side.

Quickly take it off the heat and separate the two rotis.

For each roti place the uncooked side back on the hot griddle pan for a few seconds.

Fold each roti separately into quarters and store in a airtight container lined with a tea towel or kitchen towel.

Repeat for all the rotis.

Rumali rotis taste best when hot. Eat with any vegetable side.