Rumali Roti is a beloved unleavened Indian bread known for its thin, soft texture, commonly featured in Awadhi, Mughlai and Hyderabadi cuisines. The name “Rumali” derives from the Hindi word ‘rumal,’ meaning handkerchief, reflecting the bread’s unique ability to be folded like one. This delightful bread makes an excellent accompaniment to various North Indian dishes, making the Rumali Roti recipe a staple in many households.
Rumali Roti Recipe
Preparation Time
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Cuisine: Awadhi, Hyderabadi, Mughlai, North Indian
Course: Main Course
Diet: Vegan
Difficulty Level: Moderate
Ingredients
- 2 cups whole wheat flour (240 grams)
- ½ cup + 3 tablespoons all-purpose flour (80 grams)
- 1.5 teaspoons salt (or to taste)
- 1.25 to 1.35 cups water (for kneading)
Instructions
Kneading the Dough
- Combine Ingredients: In a large bowl or a parat (wide-rimmed plate), mix the whole wheat flour and all-purpose flour together. Add 1.5 teaspoons of salt or as per your preference.
- Add Water: Gradually pour in 1.25 to 1.35 cups of water, mixing it in parts. Begin kneading the mixture to form a slightly sticky dough.
- Rest the Dough: Cover the kneaded dough with a moist cotton napkin or muslin cloth. Allow it to rest for about 30 minutes.
- Re-knead: After the resting period, knead the dough again for a few moments until it becomes smooth. Divide the dough into medium-sized balls, covering them with the damp cloth.
Rolling the Rumali Roti
- Prepare for Rolling: Take a dough ball and dust it lightly with whole wheat flour. Using a rolling pin, start to roll the dough.
- Roll Thinly: Sprinkle a little flour as needed to prevent sticking, rolling the dough into a thin circle of about 11 to 12 inches in diameter. Ensure the edges remain thin and avoid excessive flour, as too much can harden the rotis.
- Achieve Transparency: Roll the dough evenly to create thin and slightly transparent rotis, making adjustments as necessary.
Cooking Rumali Roti
- Heat the Tawa: Invert a concave tawa or kadai with a long handle and heat it on medium to medium-high heat. Sprinkle a little flour on the tawa; it’s ready when the flour turns golden. If it burns quickly, reduce the heat.
- Wipe Excess Flour: Carefully wipe away the flour from the tawa using a folded cotton kitchen napkin.
- Cook the Roti: Place the rolled roti gently on the inverted tawa. Cook on medium to medium-high heat until bubbles form on the surface.
- Press and Flip: Using a clean folded napkin, gently press the edges and center of the roti to ensure even cooking. After 40 to 45 seconds, flip the roti using tongs and cook the other side for an additional 30 to 35 seconds.
- Final Touches: Once cooked, transfer the roti to a plate. Optionally, you can spread a little oil or ghee on top for added flavor. Fold the cooked roti and serve it hot.
- Repeat: Continue this process with the remaining dough balls, ensuring to serve the Rumali Roti hot to prevent them from becoming chewy.
Serving Suggestions
Rumali Roti pairs wonderfully with a variety of North Indian dishes, including dals and curries. Its unique texture and taste make it a perfect complement to rich gravies and flavorful meals.