Are you looking for a recipe to make Rumali Roti, the delicious bread from India?
I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Rumali Roti recipe and variations.
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Rumali Roti is a popular Indian flatbread that is known for its thin and soft texture. The name of this bread comes from the Hindi language, where “rumal” means handkerchief and “roti” means bread. This bread is so thin that it can be folded like a handkerchief, hence the name.
Rumali Roti has a long history in India and is believed to have originated in the northern region of the country. It was traditionally made by stretching the dough by hand until it was paper-thin, then cooked on a hot griddle. Today, Rumali Roti is a popular bread that is served in many Indian restaurants and is often eaten with curries or other spicy dishes. It is also a popular street food in India, where it is cooked on large griddles and served hot and fresh to customers.
The estimated cost to make this recipe for Rumali Roti, a thin and soft flatbread from India, is relatively low. The main ingredients needed are wheat flour, water, and a pinch of salt. These ingredients are commonly found in most households and can be purchased at an affordable price from local grocery stores. Therefore, the estimated cost to make this flatbread is minimal.
In terms of time, making Rumali Roti requires some preparation and cooking time. The dough needs to be prepared by mixing the flour, water, and salt, and then left to rest for about 30 minutes. After the dough has rested, it needs to be rolled out into thin circles and cooked on a hot griddle or tawa. The cooking process is quick, with each flatbread taking only a few minutes to cook. Overall, the estimated time to make this recipe, including preparation and cooking, is approximately 45 minutes.
The main ingredients used in the recipe for Rumali Roti are wheat flour, water, and salt. Wheat flour is the primary ingredient and forms the base of the flatbread. Water is added to the flour to make a dough, which is then kneaded until it becomes smooth and elastic. A pinch of salt is also added to enhance the flavor of the flatbread.
The tools used in making Rumali Roti include a mixing bowl, a rolling pin, and a tawa or griddle. The mixing bowl is used to combine the flour, water, and salt to make the dough. The dough is then rolled out using a rolling pin into thin, almost translucent circles. These circles are then cooked on a tawa or griddle, which is a flat, round pan, until they become soft and slightly browned. The flatbread is then ready to be served.
To prepare Rumali Roti, start by gathering the ingredients: 2 cups of all-purpose flour, 1 teaspoon of salt, 1 tablespoon of oil, and ¾ cup of warm water. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the oil and warm water. Mix the ingredients together until a soft dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
After the dough has rested, divide it into small balls, about the size of a golf ball. Dust a clean surface with flour and roll out each ball into a thin, almost translucent circle. Heat a non-stick pan or tawa over medium heat. Place the rolled-out dough onto the hot pan and cook for about 30 seconds on each side until it puffs up and develops light brown spots. Remove the cooked flatbread from the…(full recipe on the way)
To cook Rumali Roti, start by heating a non-stick skillet or tawa over medium heat. Take a small portion of dough and roll it into a thin, round shape using a rolling pin and some flour for dusting. Once the skillet is hot, place the rolled dough on it and cook for about 30 seconds or until small bubbles start to appear on the surface. Flip the roti and cook for another 30 seconds. Remove the roti from the skillet and place it on a plate. Repeat the process with the remaining dough, making sure to dust each portion with flour before rolling. Serve the Rumali Roti warm with your favorite curry or dish.
Note: It is important to roll the dough very thin to achieve the desired texture of the flatbread. Additionally, you can brush some ghee or butter on the roti before serving to enhance its flavor…(full recipe on the way)
1. Chickpea flour: Made from ground chickpeas, this gluten-free flour adds a nutty flavor and a slightly denser texture to the flatbread.
2. Rice flour: A popular choice in Asian cuisine, rice flour creates a light and delicate flatbread with a subtle taste.
3. Buckwheat flour: Despite its name, buckwheat is not related to wheat and is gluten-free. It lends a rich, earthy flavor and a slightly denser texture to the flatbread.
4. Quinoa flour: Derived from quinoa seeds, this nutritious flour adds a slightly nutty taste and a soft texture to the flatbread.
5. Oat flour: Made from ground oats, oat flour gives the flatbread a hearty and slightly sweet flavor, making it a great option for a wholesome twist
1. Handkerchief bread
2. Indian thin bread
3. Delicate flatbread
4. Feather-light roti
5. Paper-thin chapati
6. Soft tissue bread
7. Fine cloth roti
8. Light-as-air flatbread
9. Silk-like chapati
10. Thin fabric bread
11. Featherweight roti
12. Gossamer-like flatbread
13. Soft linen roti
14. Ultra-thin chapati
15. Sheer fabric bread
1. Begin by preparing your sourdough starter and allowing it to ferment for at least 7 days.
2. In a large mixing bowl, combine the sourdough starter with flour, salt, and water.
3. Knead the dough until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for a few hours, allowing it to rise.
5. Once the dough has risen, divide it into small portions and roll each portion into a thin, almost translucent sheet.
6. Heat a griddle or non-stick pan over medium-high heat.
7. Cook each rolled-out dough sheet on the hot griddle, flipping it once it starts to bubble and brown.
8. Remove the cooked flatbread from the griddle and keep it warm in a clean cloth.
9. Repeat the process with the remaining dough portions.
10. Serve the sourdough Rumali Roti warm and enjoy its delicate texture and flavor…(full sourdough recipe on the way)
1. Start by choosing gluten-free flour alternatives like rice flour, almond flour, or a gluten-free all-purpose flour blend.
2. Mix the gluten-free flour with water, a pinch of salt, and a small amount of oil to form a smooth dough.
3. Divide the dough into small portions and roll them out into thin, round shapes using a rolling pin.
4. Heat a non-stick pan or tawa on medium heat.
5. Place the rolled-out dough on the heated pan and cook it for a few seconds until bubbles start to form.
6. Flip the flatbread and cook the other side for a few more seconds until it puffs up slightly.
7. Remove the gluten-free flatbread from the pan and repeat the process with the remaining dough portions.
8. Serve the gluten-free Rumali Roti warm with your favorite curries or dips. Enjoy the thin and soft texture!…(full gluten-free recipe on the way)
I’ve provided some basic tips on making Rumali Roti at home above but I’ll be updating this page to include links to the best Rumali Roti recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.
