Rumali Roti

Name: Rumali Roti
Total time: 1500 s
Yield: Serves 5–6 servings
Cuisine: American
Ingredients: 4 –5 cups all-purpose flour (about 500–625 grams); 3 –4 tablespoons ghee; 1 teaspoon salt; 1 –2 cups milk (240–480 ml); 2 –3 cups all-purpose flour (about 250–375 grams), for dusting; 1 teaspoon salt; 1/2 cup water (120 ml)

Nisha Singh @cook_nisha49

If you're bored of eating regular skillet rotis every day, try making Rumali Roti! Rumali Roti pairs perfectly with spicy curries or any dish with gravy. It takes a little extra time to prepare, but the taste is absolutely delicious and impressive—perfect for serving on special occasions.

Nisha Singh @cook_nisha49

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Ingredients

25 minutes

Serves 5–6 servings

4–5 cups all-purpose flour (about 500–625 grams)
3–4 tablespoons ghee
1 teaspoonsalt
1–2 cups milk (240–480 ml)
2–3 cups all-purpose flour (about 250–375 grams), for dusting
1 teaspoonsalt
1/2 cupwater (120 ml)

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Steps

25 minutes

1

First, place the all-purpose flour in a bowl. Add ghee, salt, and milk a little at a time, kneading to form a soft dough.
2

Cover the dough with a cotton cloth and let it rest for 10 minutes. Meanwhile, mix a little water and salt together in a small bowl.
3

Divide the dough into small balls. Using dry flour for dusting, roll each ball out as thin as possible—thin enough that you can see your hand through it.
4

Invert a deep frying pan (kadhai) over the stove and heat it. The side you normally use for frying should face down toward the flame, with the bottom facing up. Once hot, sprinkle a little of the salted water on the surface to prevent sticking, then place the rolled-out roti on top.
5

When bubbles start to appear, flip the roti after 3–4 seconds. Use a cloth to gently press the roti all around the surface.
6

Do not overcook, or the roti won't stay soft. Your delicious Rumali Roti is ready! Serve hot on a plate with any curry or vegetable dish.