Rumali Roti

Rumali Roti is a thin bread almost as thin as a handkerchief!!!  Rumal means handkerchief in the Urdu language….
It is a quick and easy recipe prepared with very few ingredients.  A lot of practice is required to roll the dough out as thin as you can to justify the texture of a handkerchief!

My suggestion is to try preparing the roti in a small quantity first, master it and prepare bigger quantities!

Ingredients to make approximately 15

For the dough

1 ½ Cups of Plain Flour
1 cup of wholemeal or wheat flour
2 Tbs oil OR

1- 2 Tbs of ghee or melted butter
Pinch of salt
Water to mix the dough

(1/2 a cup of flour to dab when rolling the dough so the roti does not stick and can be easily removed to place in the pan)

Preparation
Mix all the ingredients assigned for the dough to make a soft but firm dough
Divide the dough into equally lime sized balls
Roll out the dough to about 8 inches in diameter –  you can  stretch and roll it further without tearing the dough
(The thinner it is the better)

Make sure you dab the flour from time to time
Roll it out as thin as possible (texture of a muslin cloth)

Heat a flat based large pan on high
Gently place the roti on the heated pan, it will start to bubble up in a few seconds

Turn the roti on the other side for a few seconds or until it is lightly cooked
Make sure it is not kept for even a little longer than required as the roti should be thin and soft as well!!
Remove from the pan immediately

The Rumali roti is ready to be served
You may serve it with any Sabji or Dal and it tastes delicious!!