- Take the flour in a mixing bowl. Add salt, oil and milk. Start to knead by pouring water as required. Make a soft dough. Apply some more oil and knead further. Cover the dough and keep aside for 15 to 20 minutes to set.
- Divide the dough into equal small parts and roll them between the palm of hands dusting with some flour. Make small round shape balls according to the size of the tawa to roast the roti.
- Place a wok to get heated.Once heated invert it upside down over the stove.
- Thinly roll the roti. It should be very thin. Pick it and place it over the inverted wok.
- With the help of a cloth keep pressing and cooking the roti from all sides, till you get brown spots. Flip and turn it over again and cook again till you get brown spots.
- Rumali roti is ready to be served.
Rumali Roti #boxweek13 A stunning and an eye catching scenario, in almost all the Indian weddings is an interesting corner where you find, a person flipping and stretching the large roti in air and then cooking it over a large inverted wok. Isn't it interesting? Rumali roti is a popular unleavened Indian flatbread. They are traditionally made in Awadhi, Mughlai and Hyderabadi cuisines. Rumali roti is very thin and soft and roasted over an inverted tawa known as rumali tawa.
Rumali roti
#myrecipe
By Kanika Kapoor
Jun, 9th
665
Servings
4 persons
Cook Time
30 minutes
Ingredients
2
- 4
Ingredients
- 1 cup all-purpose flour
- 1/2 cup milk
- As per taste salt
- 1 tsp oil
Instructions
Notes/Tips
These are eaten hot as once turned cold it turns hard and stiff. These are generally served with gravies and curries. Sometimes even with seekh kabab and tandoori delicacies. Here's my home version of rumali Roti. Do try my recipe. Happy Cooking and keep sharing food love
