Authentic Indian Rumali Roti Recipe: Soft, Stretchy Flatbread
10 minutes
780 reads
About Authentic Indian Rumali Roti Recipe: Soft, Stretchy Flatbread
Master the art of making Rumali Roti, a delicate and incredibly soft Indian flatbread. This recipe uses a simple blend of refined and whole wheat flour, enriched with milk and a touch of oil for a truly authentic taste and texture. Perfect for scooping up curries or enjoying with chutney, it's easier to make than you think!Our step-by-step guide ensures you achieve perfectly thin and stretchy rotis, just like at your favorite Indian restaurant. Get ready to impress your family and friends with this impressive yet surprisingly simple flatbread.This recipe is a celebration of classic Indian flavors, offering a delightful contrast of textures and a subtle sweetness that complements any dish. Let's get started!
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Recipe Time & More
Cook10 minutes
Total10 minutes
Ingredients
Dry Ingredients
- 2 cup All-Purpose Flour maida
- 1 cup Whole Wheat Flour whole
- 1/2 tsp Salt or to taste
Instructions
Prepare the Dough
- Combine all-purpose flour, whole wheat flour, and salt in a large mixing bowl. Gradually add milk and oil, mixing with your hands until a soft, slightly sticky dough forms. If needed, add water, a tablespoon at a time, until the dough comes together.
Knead and Rest
- Knead the dough for 5-7 minutes until smooth and elastic. Add a little extra oil to the dough to prevent sticking. Form the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let it rest for at least 30 minutes.
Rolling the Roti
- Lightly dust a clean surface with all-purpose flour. Take a small portion of the dough (about the size of a golf ball). Roll it into a very thin, almost translucent circle using a rolling pin. The thinner you roll it, the better the result. You may need to use more flour to prevent sticking.
Cooking the Roti
- Heat a lightly oiled flat griddle or tawa over medium-high heat. Carefully place the rolled roti on the hot griddle. Cook for about 10-15 seconds per side, or until lightly browned and slightly puffed up. Do not overcook.
Serving
- Serve your Rumali Roti immediately with your favorite curries, dals, or chutneys.
Recipe Notes
Expert Tips for Perfect Rumali Roti
- For extra soft rotis, use a mix of whole wheat and all-purpose flour. The all-purpose flour contributes to the thin and stretchy texture.
- Don't be afraid to use a lot of flour while rolling to prevent sticking, but try to keep the amount minimal for the best texture.
- Work quickly when rolling and cooking the rotis to prevent the dough from drying out. Have all your ingredients and equipment ready before you start.
- If your dough feels too dry, add a tablespoon of water at a time. Conversely, if it is too sticky, add a little more flour.
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Recipe Nutrition
Calories: 484kcalCarbohydrates: 95gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gCholesterol: 4mgSodium: 190mgFiber: 3gSugar: 5g
Shakuntla Tulshyan
Articles: 90
5 Comments
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Such an enticing dish! Thanks for the recipe.
Looks incredible! Thanks for the details.
Looks so wonderful! Thanks for posting.
What a great recipe! Thanks for sharing.
I’m eager to make this recipe!