Roomali Roti Recipe

 
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Roomali Roti
How to make Roomali Roti
  • Recipe Servings: 6
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Difficult

Sticky dough made from whole wheat and refined flour, rolled out almost translucent and cooked on a griddle.

Ingredients of Roomali Roti

  • 3 cups whole wheat flour
  • 1 cup refined flour
  • 2 cups water-to knead
  • Dry flour to help with rolling

How to Make Roomali Roti

  • 1.Mix the wheat flour and refined flour together, and knead into a soft, sticky, dough.
  • 2.Cover and keep aside for 2-3 hours.
  • 3.Shape the dough into small walnut-sized rounds.
  • 4.Place a shallow griddle upside down over the stove, and heat it.
  • 5.While waiting for the griddle to get hot, roll out the roti.
  • 6.This takes a lot of practice as the roti should be almost translucent. The dough will have to be dusted with dry flour often, as it is sticky and soft.
  • 7.When it is rolled out, keeping the heat on high, place the roti over the griddle and leave for 10-12 seconds, or until small bubbles start appearing over the surface, and the underside is a light brown.
  • 8.Turn over at once and cook till the other side is a speckled brown too.
  • 9.Remove from the griddle. Fold it into quarters and serve.

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