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🇮🇳 Indian Vegetarian

Rumali Roti

🇮🇳 Indian

Handkerchief-thin rumali roti, folded and served by the dozen. Rolled, rested and flame-kissed — the real thing. Pile in a basket lined with cloth and let everyone grab.

Prep 28 min Cook 23 min Serves 3 Medium

Ingredients

  • Salt1 tsp
  • Ghee3 tbsp
  • All-Purpose Flour2 cups
  • Wheat Flour3 cups

Instructions

  1. 1

    Mix the flour(s) with salt, then add water slowly, kneading 8-10 minutes to a soft, springy dough that springs back when poked.

  2. 2

    Rest the dough, covered with a damp cloth, for at least 30 minutes — gluten relaxes, rolling gets easier.

  3. 3

    Portion the dough, stuff and pinch the seams closed, then roll with a feather touch so nothing bursts.

  4. 4

    Cook the first side dry, the second side with ghee, and finish directly on the flame for the puff.

  5. 5

    Brush with butter or ghee, stack in a cloth to keep steam-soft, and serve immediately.

Chef's tip

A final squeeze of lemon or lime right before serving wakes up every other flavour.

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Video: Rumali Roti at Home That Tastes Like Your Favorite Indian Restaurant · on YouTube