By: Payal
Roomali roti is a popular Indian flatbread, usually paired with chicken curry or paneer-based gravies. Soft, thin, and light, it can be made at home with patience and the right technique.
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1 cup whole wheat flour
1 cup refined flour
Approximately 3/4 cup of water for kneading
Extra dry flour for dusting and rolling
Mix the whole wheat flour and refined flour together. Add water gradually and knead into a soft, sticky dough. The texture should remain supple and elastic.
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Cover the dough and keep it aside for 2 to 3 hours. Once rested, divide the dough into small, smooth, round balls and keep them covered.
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Place a shallow griddle upside down over the stove. Heat it well on a high flame so the surface is evenly hot before cooking the roti.
While the griddle heats, roll out the dough ball into a very thin roti. Dust with dry flour often, as the dough remains soft and sticky.
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This step needs practice. The rolled roti should be almost translucent. Keep rotating and dusting lightly to prevent tearing while rolling.
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Place the rolled roti carefully over the hot griddle. Cook for 10 to 12 seconds until bubbles appear and the underside turns light brown.
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Turn over quickly and cook until the other side develops brown speckles. Remove from the griddle, fold into quarters, and serve hot with curry.
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