Roomali Roti

I think so the actual recipe of roomali roti calls for both wheat and maida. I made with wheat flour alone. So here comes the recipe.

Ingredients

Wheat Flour/Atta: 2 cups

Warm Water: needed

Salt: needed

Rice Flour: needed (for sprinkling)

Oil: needed

Method of Preparation

In a bowl add wheat flour. Add salt to the warm water.

Add warm water to the wheat flour and knead to make smooth and soft dough.

Apply 1tsp oil on the dough and keep in an air tight container for half an hour.

Take two lemon sized ball,

Flatten each ball a bit,

Apply oil on both flatten balls

and sprinkle little rice powder on both flattened ball.

Take one flattened ball and keep on the other facing both the oiled sides together. Seal it well with hand.

Roll with a rolling pin to a very thin chappathi. (Make it very thin as much as you can)

Heat a tawa, put in medium flame, place the roti on to it, turn to the other when it gets slightly heated and when the bubbles start coming turn again and take out side when it puffs up.

When it slightly cools separate one roti into two. (you will get it separated easily, we used two balls and smeared oil and flour on it)

Fold like a hankerchief and serve.

Note: make the dough with warm water. Make tissue thin chappathi and with three turning u should get it done, then the roti will be very soft, it will get cooked fast as it is very thin. If you keep on tawa for long time it will be crispy and go hard.