Rumali Roti ~ Indian Bread

Indian breads are a wide variety of flatbreads and crepes which are an integral part of Indian Cuisine. Most flatbreads from Northern  India are made from milled flour, usually atta or maida and water. Some flatbreads especially Paratha 's are stuffed with vegetables some times ground meat and layered with butter or ghee and flattened by rolling. Most Indian Breads such as roti and chapatti are baked on tava or griddle. Others such as puri and bhatura are deep fried.

In South India and West Coast most flatbreads are basically crepe made from lentils and rice.  Popular varieties among them are Dosa, Appam, Uttapam, rice roti's  etc... A batter of rice and lentils is prepared and ladled in small amounts onto hot and greased skillet, where it is spread out into thin circle and fried with oil till golden brown. In Western India  bread may be made from coarse grains such as Bajra and Ragi. 

One such kind is Rumali Roti Rumali roti is a thin flatbread popular in South Asia. It is enjoyed with Tandoori dishes and as a traditional element in Mughlai Cuisine. The word Rumal means handkerchief in Indian language and the name Rumali roti means handkerchief bread. The bread is very thin. The bread is usually made with a combination of whole whear flour and all purpose flour.
All these years I was thinking that making Rumali roti at home is not possible. But when I saw this video of making Rumali roti at home by Vah Chef- Sanjay Thumma, I was amazed to see how easy it was to make it at home. 

For Day 1 Under the theme "Indian Bread Baskets" for Blogging Marathon 49, am here with this delicious Rumali roti. Served these thin rotis with Kashmiri Chicken Curry.  Can be served with any gravy curry ( veg or non veg).


We need:

Maida / All purpose flour  1 cup
Wheat flour  1 cup
Salt  to taste
Oil 3 spoons


Add maida and wheat flour in a mixing bowl.
Add salt and oil to flour and mix well.
Now add enough water to make smooth dough.
Cover and keep aside for 10 minutes.
Now divide the dough into 10 equal portions.
Using dry flour roll each portion of dough.
Do not make a large chapati or roti just roll a bit.
Now apply oil or ghee on the rolled roti.
Place one roti on another to make a large roti.
Now heat pan / tava to cook the roti on both the sides.
Once the roti is cooked you can see the 2 roti's separating.
Now open up the roti where you see the joint at the edges.
That means you will be cooking 2 roti's at one time.
Serve hot with any gravy curry.
Today I served these yummy roti's with Kashmiri Chicken.


Check to see what my fellow bloggers are cooking for BM 49


Priya Suresh said...

Wow, rumali rotis looks very prefect to finish my dinner rite now..Well done..

Suma Gandlur said...

Those rotis have turned out very softer.

Varada's Kitchen said...

I tried this a few months back and we enjoyed the soft thin rotis a lot.

Srivalli said...

Though I love this roti, never made it myself at home..should try it..this method seem to have come out well!

Sneha's Recipe said...

These a perfect rotis, must have taste yummy with the Kashmiri Chicken.

Harini R said...

They look very soft and yumm.

Sandhya Ramakrishnan said...

I have never attempted roomali rotis before, but has been in my to do list for a long time. Looks very tempting!

cookingwithsapana said...

Perfectly made rotis.Lovely

Pavani said...

Wow, perfectly made rumali roti. Well done.

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So healthy and yummy.
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