Thursday, June 2, 2011

Roomali Roti/Rumali Roti


Wheat Flour                                                 1½ cup
Maida                                                          50 gms.
Cold water for kneading                               As required
Melted ghee or oil                                         2 tbsps.
Salt                                                               1 tsp.


1.Sieve the wheat flour, maida and salt together in a bowl.
2.Rub ghee or oil into the flours, slowly add water and make a soft dough and keep it covered with a damp cloth for 30 minutes. (Dough should be very smooth and elastic)
3.Knead well again an divide the dough into 6 portions and shape them into round balls.
4.Roll out each ball into a round disc, now place the disc on the back of your palms (palms facing down), circle your wrist slowly in an anti-clockwise motion.
5.Try to swing the roti in the air, again let it land on your palms, make a large very thin circle 12" diameter.
6.It should be as thin as tissue and expanded well.
7.Heat an inverted griddle (upside down), place the roti carefully on over the inverted griddle.
8.This roti takes hardly 1 minute to cook, once done it should be folded like a handkerchief and serve hot.


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