Roomali Roti Recipe
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa.
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Ingredients
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Dough Ingredients
Method
Preparation and Cooking
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add warm water while kneading to form a soft and elastic dough. Add oil and knead for an additional 2-3 minutes. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Divide the Dough
Once the dough has rested, divide it into small balls (about the size of a golf ball). Keep them covered to prevent drying out.
- 3
Stretch the Roti
Take one dough ball and flatten it slightly with your fingers on a lightly dusted surface. Using your fingers, start stretching the dough from the center outwards, moving in a circular motion to create a thin sheet. Continue to stretch until it is almost transparent.
- 4
Cook the Roti
Heat an upturned tawa (griddle) or a flat skillet over medium heat. Carefully place the stretched roti on the hot tawa. Cook for about 30 seconds or until small bubbles appear. Flip it and cook the other side for another 30 seconds, pressing lightly to ensure even cooking. Remove from heat and keep warm.
- 5
Serve
Repeat the process with the remaining dough balls. Serve the roomali roti hot with your favorite curries or dips.
