Indian Recipes
| By Roti & Parantha Recipes |
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Ingredients
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| 1 |
Whole wheat flour(atta) |
1 + 1/2 cups |
| 2 |
All-purpose flour (maida) |
1 + 1/2 cups |
| 3 |
Baking powder |
1/2 teaspoon |
| 4 |
Oil or ghee |
2 tablespoons |
| 5 |
Water |
for kneading the dough |
| Method |
In a large and wide bowl, sieve flour, maida, salt and baking powder, pour oil in the flour and add water slowly and knead into a smooth and elastic dough. Cover with moist muslin cloth and set aside for at least 30 minutes.
Heat griddle (or tava) over medium-high heat, now make several small balls out of the dough, take a dough ball and roll like a thin chapatti of about 12” diameter circle by using little dry flour. Place the roomali roti over griddle and cook until perfectly done on both the sides. Repeat this process with all the dough balls and serve.
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| Servings - 6-8 |
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| Introduction
of the dish |
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Roomali roti is characterized by its size and thickness. It is comparatively large in size and is as thin as a tissue paper.
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