📝 About This Recipe
Originating from the royal kitchens of the Mughal Empire, Rumali Roti—literally 'Handkerchief Bread'—is a marvel of Indian culinary technique. This paper-thin, soft, and elastic flatbread is traditionally tossed in the air like a pizza and cooked on an inverted griddle to achieve its signature translucent texture. It is the ultimate elegant accompaniment, designed to be folded like a napkin and used to scoop up rich, aromatic gravies.
🥗 Ingredients
The Dough Base
- 2 cups All-purpose flour (Maida) (sifted for smoothness)
- 1/2 cup Whole wheat flour (Atta) (provides structure and bite)
- 1 teaspoon Salt (fine sea salt preferred)
- 1 teaspoon Granulated sugar (helps with browning)
Liquids & Fats
- 3/4 cup Milk (warm, for a soft crumb)
- 1/4 cup Water (warm, adjust as needed for a soft dough)
- 2 tablespoons Vegetable oil (plus extra for coating)
- 2 tablespoons Ghee (melted, for brushing after cooking)
The Saline Solution (Salt Water Spray)
- 1/2 cup Water
- 1 tablespoon Salt (to prevent the bread from sticking to the pan)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, salt, and sugar until thoroughly combined.
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2
Make a well in the center and pour in the warm milk and 2 tablespoons of vegetable oil. Begin mixing with your hands or a wooden spoon.
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3
Gradually add warm water, a little at a time, kneading until a very soft, slightly sticky dough forms. The dough must be softer than standard roti dough.
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4
Transfer the dough to a clean surface and knead vigorously for 8-10 minutes. You want to develop the gluten significantly to allow the bread to stretch without tearing.
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5
Coat the smooth dough ball with a thin layer of oil, cover with a damp muslin cloth, and let it rest for at least 30-45 minutes. This rest is non-negotiable for the elasticity.
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6
While the dough rests, prepare your 'Ulta Tawa'. If you don't have one, invert a heavy-bottomed cast iron wok (kadai) over your largest gas burner.
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7
Prepare the saline solution by dissolving 1 tablespoon of salt in 1/2 cup of water. Keep this in a bowl nearby with a spoon or a spray bottle.
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8
Divide the rested dough into 10-12 equal lemon-sized balls. Keep them covered with the damp cloth so they don't dry out.
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9
Dust a work surface with flour. Roll a dough ball into a thin 6-inch circle. Then, using your palms and fingers, gently stretch the edges outward, or toss it between your hands like a pizza base until it is translucent and paper-thin.
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10
Heat the inverted wok on high heat. Once smoking hot, splash or spray a little salt water over the surface; this creates a non-stick steam barrier.
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11
Carefully drape the thin dough over the hot inverted wok. It will cook extremely fast—usually within 30-45 seconds.
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12
When bubbles appear, use a folded clean cloth to gently press the roti against the hot metal to ensure even cooking. Flip and cook the other side for 15 seconds.
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13
Remove the roti immediately while it is still soft. Do not overcook, or it will become crisp like a cracker.
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14
Fold the roti into quarters (like a handkerchief) immediately and place it in an insulated container lined with a cloth. Brush lightly with melted ghee if desired.
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15
Repeat with the remaining dough balls, splashing salt water on the wok before each new roti.
💡 Chef's Tips
The 'windowpane test' is your friend; knead the dough until you can stretch a small piece thin enough to see light through it without it breaking. If the dough keeps shrinking back while rolling, let it rest for another 10 minutes to relax the gluten. The salt water spray is the secret to the authentic 'dhaba' flavor and prevents the delicate dough from tearing on the hot metal. Always keep the finished rotis stacked and covered; exposure to air for even a minute will make them turn brittle. If you don't have a gas stove, you can use a very large flat non-stick griddle, but the inverted wok provides the traditional curved shape.
🍽️ Serving Suggestions
Pair with a rich, creamy Galouti Kebab or Shami Kebab for a classic Lucknowi experience. Serve alongside Mutton Rogan Josh or a buttery Paneer Makhani to soak up the decadent gravy. Accompany with thinly sliced red onions soaked in vinegar and a spicy mint-coriander chutney. Best enjoyed hot and fresh; these rotis are meant to be eaten within minutes of leaving the griddle. Pairs beautifully with a chilled glass of sweet Lassi or a salty Jal Jeera.