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1 to 1.5 cups - whole
1/2 cup - bread flour (or maida)
2 tbsp - ghee/oil
Salt to taste
How to Make Rumali Roti
Mix all the ingredients together and knead well.
Add enough lukewarm water to make it into a soft dough. Knead for 5-6 mins until the dough becomes smooth and soft - not sticky.
Set aside for 5 min. Then divide the dough into small-sized rounds.
Roll it using a rolling pin, a bit. Make sure that the edges are thin.
If you want to skip throwing the roti in the air to elongate it - then just use a rolling pin roll out. Just make sure you do it as thin as possible. (Enough to see the board through the dough.)
Cook on a really hot tava till done.
Recipe courtesy: http://chefinyou.com/
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.