Recipe
Rumali Roti
Ultra-thin, soft Indian flatbreads made with a stretchy dough and cooked quickly on a very hot dry pan.
Ingredients
Method
40 mins prep10 mins cook50 mins total
Mix the plain flour, strong bread flour, salt and sugar in a bowl.
Add the oil, then gradually work in enough warm water to make a very soft dough.
Knead for 8-10 minutes until the dough is smooth and stretchy.
Cover and leave the dough to rest for at least 30 minutes.
Divide the dough into 8 equal balls.
Roll each ball on a lightly floured surface until incredibly thin, about 25-30cm across. You should almost be able to see through it.
Heat a large dry frying pan or wok until extremely hot.
Cook each roti for 20-30 seconds, turn it over and cook for another 15-20 seconds. Look for scattered brown spots without allowing the bread to crisp.
Fold each roti loosely and keep it covered with a clean tea towel while cooking the rest.
Notes
The dough should be softer than a standard chapati dough, which helps the bread roll thinly and stay flexible.
Keep the pan dry and very hot. A short cooking time gives rumali roti its soft, foldable texture.
Serve with lamb saag, sliced onion, fresh coriander and lemon.
About this recipe
Rumali roti means handkerchief bread, a name that reflects its delicate thinness and soft, foldable texture. This version combines plain flour with strong white bread flour for a dough that can be rolled very thin without tearing too easily.
Cook the breads briefly on a fiercely hot dry pan so they stay soft, with scattered brown spots rather than a crisp finish. Keep them covered as they are made and serve them with lamb saag, curry or another rich dish.
