Rumali roti is a thin flatbread that originated in the Indian subcontinent during the Mughal period.‘Rumali’ is derived from the hindi word Rumal which means handkerchief. As the name suggests, a rumali roti is just as thin and soft as a handkerchief. This scrumptious Indian flatbread is extremely thin, limp, and gracefully served folded like a handkerchief. Rumali roti is definitely one of the toughest Indian flatbreads to prepare at home. Getting a desirable soft, thin, and perfectly shaped one isn’t easy. The path to success is lots of practice and constant effort. At the end of the day, hard work always pays off. With our 3 easy tips and tricks, you won’t be left with a chance to complain. So. master the art of making rumali roti through these 3 essential hacks.
1. Use Wheat Flour
It's always recommended to use wheat flour over fine flour. Rumali roti made with fine flour ( maida) loses its softness fast which makes it difficult to chew after some time. In the case of wheat flour, your homemade rumali roti will remain softer for a longer time. If you want, you can also mix wheat flour with maida.
2. Knead Dough Using Milk
The dough of rumali has to be always soft and pliable. To get a soft dough, you can use fresh milk while kneading it along with water. After all, what is a rumali roti known for? Its ultimate softness, elasticity, and melt in the mouth texture.
3. Flip the roti until it turns translucent
Once you have flattened the dough and made round rotis, start flipping them. Flip the roti back and forth from one hand to the other at least 5-6 times. Continue doing this until it turns translucent. This will give it a better texture, smoothness and increase elasticity.
Check out this recipe if you are all set to give it a try at home.
