Photograph of the finished Rumali roti

India · Bánh mì mỏng như khăn tay Rumali roti

Rumali roti

40 min Hands-on time + 30 min waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 9.9 oz
  • Photograph of Atta whole wheat flour Atta whole wheat flour 5.6 oz
  • Photograph of Fresh milk Fresh milk ⅔ cup
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Oil Oil ¼ cup
  • Photograph of Wheat starch Wheat starch 1.4 oz

Method

  1. 1 Knead the two types of flour with milk, salt, and oil for 12 minutes until a very soft dough is formed, then let it rest for 30 minutes.
  2. 2 Roll the dough out very thinly, about 1 mm thick, so thin that you can see the lines on the table through the dough.
  3. 3 Place a cast iron skillet upside down on the stove and heat the convex side; rumali roti is cooked on the convex side so that steam doesn't build up and the bread doesn't thicken.
  4. 4 Place the pancake on the pan for 30 seconds, then flip it for another 20 seconds; it's cooked when it puffs up slightly.
  5. 5 Fold the cake into four like a handkerchief and wrap it in a damp cloth to prevent it from drying out and becoming brittle.

With an appliance

  • Oven 45 min

    Replace step 4: Place the cake on a preheated cast iron baking tray in the middle rack of a 240-degree oven for 5 minutes, rotating the tray at minute 2. The cake cooks evenly and you don't have to press each side, but you'll lose the burnt spots and the smell of the pan or charcoal.

Start cooking