Rumali roti.... very soft and yummy

Rumali roti means handkerchief like rotis... a soft and very thin roti that can be crushed and squeezed in your palm but still would hold itself without tearing like a kerchief. They are very thin and soft and are best enjoyed when served hot. This is one of my favourites in our very loved Indian bread basket. Pair it up with a spicy chicken curry or some silky paneer butter masala or some sweet shahi korma. It goes well with any gravy 

This recipe uses 50% maida and 50% atta for making the roti dough. I tried this recipe fro the internet though I dont remember which one. The first try was a huge hit at home and so I have been hooked on to this recipe ever since. I havent tried any other recipe for rumali roti as this seems fool-proof and yields really soft rotis

The trick to making this rotis very thin and soft lies in making a very very soft dough and also the rolling part. It has to be rolled out very very thin for best taste

Serves... makes 8 rotis 

Serve option... Hot

This is what u'll need...

Whole wheat flour / Atta - 1/2 cup
Maida / all-purpose flour - 1/2 cup
Rice flour - 2-3 tbspn
Oil - 2-3 tbspn
Salt to taste

Here is the stir....

• Measure 1/2 cup of whole wheat flour into a wide bowl

• Use the same cup and measure 1/2 cup of maida / all-purpose flour to the bowl

• Add salt to taste

• Pour water little by little and knead it into a very very soft dough

• Dust you work surface really well. Pinch out 2 balls of dough an place them on floured work-surface

• Roll each dough a little thick. Probably into equal sized 4-5 inch chapathis

• Pour a little oil on one side of each dough and spread it all over

• Sprinkle some rice flour on top of the oil

• Place one chapathi on top of the other in such a way so that the oil-flour side faces each other

• Roll this out very thin. Keep rolling as much as you can without tearing the rotis

• Place a tawa on stove and turn the heat to high. Once the pan is very hot place a roti in it

• In 3-4 seconds you will bubbles in the rotis. Flip it twice to see few brown sopts on each side. Will take 2-3 seconds on each side as the pan is very very hot

• Remove it to a plate once done. Use your fingers to separate the 2 rotis. It will be pretty easy and the rotis would not have stuck together

• Fold it like a handkerchief and place it on a serving plate

• Serve with any gravy and enjoy it with your family

Note: 

• The dough should be really soft to make thin rotis
• Oil and rice flour keeps the rotis from sticking to each other
• Keep the pan very very hot when cooking the rotis
• Rotis take only 4-5 seconds on each side or sometimes even less