Roomali roti is super super thin roti (roomali means hankerchief). The first time I had them was at this place called Kabab Corner in Bangalore. They serve you out of your car and have the best paneer makhani with the best onions and rumali roti! This was my first try at making them so I didn’t get them that thin, but maybe next time. I used this recipe on akshayapaatram’s blog. It is a little hard to explain how to make them, but here is a good video. They remind me of really thin tortillas that are stretchy, and I love stretchy tortillas, so I found a hint to use bread flour for the sketchiness. Roomali rotis are great for making kathi rolls like this recipe for egg kati rolls and this recipe for paneer and egg kati rolls.
1 cup atta flour
1 cup bread flour
~1 cup milk
Rice flour for rolling
- Mix the flours and salt together.
- Slowly add in the milk until a fairly wet dough forms (I didn’t need quite a cup, but the recipe called for 1 and 1/2, so maybe it depends on the flour and weather).
- Knead for a few minutes to get the dough smooth.
- Let sit for 30 minutes to an hour.
- Separate into 6 balls.
- Press each ball into a thick pancake shape.
- Oil one side off each pancake and then dust with rice flour.
- Take two pancakes and press them together with the oily/floured sides facing eachother.
- Roll them as thin as you can get them. If the gluten starts to tighten the dough again, let it sit for a bit before continuing to roll. Try and roll evenly and not make any wrinkles because the two pieces are going to be separately from each other after cooking.
- Heat on a flat skillet on each side for a minute or two.
- Take off the heat and peel the two parts away from each other. Voila! Thin roomali rotis!