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
Cooking Instructions
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water while kneading to form a soft, pliable dough. Add the oil and knead for another 2-3 minutes until smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.
- 2
Shape the Roti
Divide the rested dough into small balls (about the size of a golf ball). On a lightly floured surface, take one ball and flatten it slightly with your fingers.
- 3
Stretch and Throw
Using your hands, stretch the dough ball into a large, thin circle. Traditionally, the roti is thrown in the air to achieve the desired thinness. Be careful to ensure even thickness.
- 4
Cook the Roti
Preheat an upturned tawa (flat griddle) over medium heat. Place the stretched roti on the hot tawa and cook for about 30 seconds on each side or until it puffs up and has golden-brown spots. Flip and cook for an additional 15-20 seconds.
- 5
Serve
Remove the roti from the tawa and keep it warm in a cloth. Repeat the process with the remaining dough. Serve the roomali roti warm with your favorite curries or dips.
