Rumali Roti Recipe
Rumali Roti is a thin and delicate Indian flatbread that originates from the heart of Punjabi cuisine. The name “Rumali” translates to “handkerchief” in Punjabi, a fitting description due to its wafer-thin texture. It’s not just any ordinary bread—making Rumali Roti requires a bit of artistry and skill. With practice, you can master the technique of rolling it as thin as possible, and even if you’re not a professional, you can still achieve that perfection using a rolling pin. Traditionally, Rumali Roti is cooked on an “Ulte Tawa,” a wok-like skillet turned upside down, giving it a distinct and flavorful cook. Serve this soft, airy bread alongside your favorite curry, like Butter Chicken or Paneer Kadai, for an authentic Punjabi experience.
Recipe Overview
| Recipe Name | Rumali Roti |
|---|---|
| Cuisine | Punjabi |
| Course | Side Dish |
| Diet | Vegetarian |
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Curd (Dahi / Yogurt) | 1/4 cup |
| Oil | 1 tablespoon |
| Salt | To taste |
| Lukewarm Water | As needed to knead the dough |
Nutritional Information (per serving estimate)
| Nutrient | Amount |
|---|---|
| Calories | 90 kcal |
| Protein | 2g |
| Carbohydrates | 18g |
| Fat | 2g |
| Fiber | 1g |
| Sodium | 0.5g |
Instructions
-
Prepare the Dough:
Begin by mixing together the All Purpose Flour, Curd, Oil, Salt, and a little Lukewarm Water. Gradually add water as needed to knead a soft dough. Once everything is combined, knead the dough until it’s smooth and elastic. Cover the dough with a damp cloth and let it rest for 10 minutes to relax. -
Roll Out the Dough:
After resting, knead the dough once again. Pinch out small portions from the dough and roll each piece between your palms into small balls. Lightly flour your work surface to prevent sticking. Now, take one of the dough balls and begin rolling it out into a thin circle, approximately 6 inches in diameter. Keep dusting the dough with dry flour as you roll it, ensuring that it doesn’t stick. -
Cook the Rumali Roti:
Heat a large tawa or non-stick skillet over medium-high heat until it’s hot. You want it hot enough that the dough will puff up and cook quickly. Place the rolled dough on the hot tawa and let it cook for about 30 seconds, or until you begin to see small air pockets forming on the surface. -
Flip and Cook the Other Side:
Once the first side has formed air pockets, flip the Rumali Roti over. Let it cook for another 30 seconds until it is lightly golden. You can press it gently with a clean kitchen cloth or spatula to ensure even cooking. -
Serve:
Serve the Rumali Roti immediately while it is still soft and warm. Enjoy it with dishes like Butter Chicken, Paneer Kadai, or any curry of your choice.
Tips for Perfection:
- Rolling the dough as thin as possible is key to achieving that light, airy texture that makes Rumali Roti unique. It may take a few attempts to get the feel of it.
- If you’re cooking multiple rotis, consider rolling out a batch before cooking them. This can save time and make the process more efficient.
- Practice makes perfect! With experience, you’ll get better at rolling and cooking simultaneously, just like the Gujarati ladies who are experts at this technique.
Rumali Roti is a delightful addition to your Indian cuisine repertoire. Its delicate texture and soft, pillowy bite are perfect for mopping up rich gravies and flavorful curries. Enjoy this recipe as part of a festive meal or as a comforting side dish for your family. Happy cooking!
