Thin, Soft, and Flaky Indian Bread - Rumali Roti Recipe
Ingredients:
- 2 cups all-purpose flour (maida)
- 1/2 teaspoon salt
- 1 tablespoon oil
- Water (as needed)
- Butter or ghee (clarified butter), for brushing
- In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
- Add the oil to the flour mixture and rub it into the flour using your fingertips. This helps in making the roti soft and flaky.
- Gradually add water, a little at a time, and knead the mixture into a soft and smooth dough. The dough should be pliable but not sticky. Adjust the amount of water as needed.
- Once the dough is kneaded, cover it with a damp cloth and let it rest for about 30 minutes. This resting period helps in making the rotis soft.
- After the resting time, divide the dough into small lemon-sized balls.
- Take one dough ball and dust it with flour. Roll it out into a very thin and large circle. It should be so thin that it becomes almost translucent.
- To make it easier to handle, you can lift the rolled roti and slap it between your palms to remove excess flour.
- Heat a tawa (flat skillet) or a griddle over medium-high heat. Once it's hot, place the rolled roti on the tawa.
- Cook the roti for about 30 seconds to 1 minute until small bubbles start to appear on the surface.
- Flip the roti and cook the other side for another 30 seconds to 1 minute. The roti should have light brown spots and be cooked through.
- Once the roti is cooked, remove it from the tawa and fold it into quarters or roll it up like a handkerchief.
- Repeat the process with the remaining dough balls, rolling and cooking each roti individually.
- As you make each roti, you can stack them on a plate and cover them with a cloth to keep them soft and warm.
- Just before serving, brush each roti with melted butter or ghee. This step adds flavor and helps to keep the rotis moist.
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