If there’s one flatbread, which is as popular as the Naan, it is the Rumali Roti. Thin flatbread which is made of white flour shaped into super thin round roti, cooked over upside down “Kadai” and folded like handkerchief is known as Rumali Roti. Rumali Roti is made with all-purpose flour (maida). When I was researching about this specialty flatbread, I came to know that a classic Roomali Roti is made with 3:1 part of weights of both whole wheat flour (atta) and all-purpose flour (maida), respectively.
Usually, at street side dhabas or in hotels, the rotis are flipped and stretched in air. Flipping and stretching rotis in air requires good mastery and skill.
Rumali Roti is soft but not silky, smooth or ultra-soft. For super soft rotis, you can increase the quantity of all-purpose flour (maida) in this recipe. Remember that these unique rotis have to be served hot and as soon as they are made. If served later, they become chewy.
