Rumali Roti Recipe - Soft and Thin "Handkerchief" Roti

Jun 2

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**Rumali Roti** directly translates to *“Handkerchief roti”*, which is a really fitting name. They are so soft, and thin that they be folded like a handkerchief.

Some of you may already know, but growing up, restaurant trips were few but special, and each trip our menu was set. Paneer Makhani, Dal Makhani and Butter Naan… if I got those items, then I was a happy camper. Unfortunately, this did not give me the chance to fully appreciate rumali roti to its full extent.

My mom, however, loves rumali rotis and she introduced me to this fabulous bread at the restaurant one day! To describe the texture and flavour in one word… it is splendid! These breads are so uniquely pliable, yet there is a bite to it, which tastes wonderful when lathered in your favourite curry sauce.

Traditionally, rumali roti in restaurants are made of all purpose flour, and I will be using all-purpose flour in this recipe. The most popular technique to prepare this bread is to cook it over an inverted, convex surface. Usually, I use my wok to prepare this, but you can also use an inverted tawa pan. This technique brings this restaurant delicacy to your home kitchen, and you can easily make this!

Rumali roti can be served with any North Indian style curry or dal/lentil soup. My favourite curries to enjoy with rumali roti includes:

How to Make Rumali Roti

Add all the flour in a large mixing bow. Add oil and slowly start adding milk and begin kneading. Knead until the dough is soft and smooth, but not sticky.

Cover with a damp cloth and let the dough rest at room temperature for 20 minutes.

Divide the dough into 6 equal parts. Using extra flour to prevent sticking, begin rolling out the dough using a rolling pin. Roll into a circle until it is almost translucent. Constantly dusting with extra flour will prevent dough from tearing or sticking.

In the meanwhile, heat a wok or tawa pan on medium-high heat until hot. Once the pan is hot, invert it upside down and heat for 2 more minutes.

Gently pick up a thinly rolled out flatbread and place on the back of the wok/pan. Using a clean kitchen towel, pat the dough to help with cooking and browning. Alternatively, you can roll the flatbread loosely onto the rolling pin and roll it out onto the pan/wok.

Using tongs, check if your bread has brown spots. If so, flip it and repeat pat down on the other side. Using tongs, fold the bread into a half circle and fold it over itself to neatly fold the roti.

Repeat steps 5-6 for remaining dough.

Brush with desi ghee/butter, serve hot, and enjoy!

Tips for Making the Best Rumali Roti

Ensure to warm up the milk slightly before kneading it into the flour. The temperature will help knead a soft, pliable though which will help you to easily roll the dough paper thin.
Once the dough has formed. let it rest for at least 20 minutes before portioning them out. Resting the dough will help relax the dough which will further help with rolling it out.
Go as thin as you dare. The dinner these handkerchief roti’s are, the softer they become. If you think you have rolled it thin enough, go further! The dough should practically be translucent.
This bread needs to be cooked on indirect heat, from an inverted round bottom wok. The convex of a round walk helps slowly cook the thin dough without making it too crispy. I have linked the wok that I use below, however feel free to use any wok.
To warm up the breads if reheating, wrap the breads in a damp kitchen towel and microwave for 30 seconds to a minute. This will help them to remain soft as ever.

Watch How to Make Rumali Roti Here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

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Indian, bread, baking, vegetarian

Indian

Yield: 6

Author: Anadi

Rumali Roti Recipe | Soft & Thin "Handkerchief" Roti | How to Make Restaurant-Style Rumali Rotihttps://youtu.be/etMwMVh2gJ0Rumali roti or roomali roti is a restaurant flatbread that is served with popular Indian curries. "Rumali" translates to handkerchief, because the shape of the roti is like a handkerchief and rumali roti is very thin. Learn how to make rumali roti hotel-style at home using the back of a wok to cook the roti.2021-06-02

Rumali Roti Recipe - Soft and Thin "Handkerchief" Roti

Rumali roti, also known as the handkerchief roti, is a soft and thin Indian bread. This recipe shows how to prepare the dough and two methods of how to cook the bread.

Prep time: 30 MinCook time: 10 MinTotal time: 40 Min

Ingredients

2 Cups all-purpose flour, plus extra for dusting
2/3 Cups warm milk
2 tsp olive oil
Ghee or butter, to serve

Instructions

Add all the flour in a large mixing bowl, add oil and slowly start adding milk and begin kneading. Knead until the dough is soft and smooth, but not sticky.
Cover with a damp cloth and let the dough rest at room temperature for 20 minutes.
Divide the dough into 6 equal parts. Using extra flour to prevent sticking, begin rolling out the dough using a rolling pin. Roll into a circle until it is almost translucent. Constantly dusting with extra flour will prevent dough from tearing or sticking.
In the meanwhile, heat a wok or tawa pan on medium-high heat until hot. Once the pan is hot, invert it upside down and heat for 2 more minutes.
Gently pick up a thinly rolled out flatbread and place on the back of the wok/pan. Using a clean kitchen towel, pat the dough to help with cooking and browning. Alternatively, you can roll the flatbread loosely onto the rolling pin and roll it out onto the pan/wok.
Using tongs, check if your bread has brown spots. If so, flip it and repeat pat down on the other side. Using tongs, fold the bread into a half circle and fold it over itself to neatly fold the roti.
Repeat steps 5-6 for remaining dough.
Brush with desi ghee/butter, serve hot, and enjoy!