Indian cuisine · Dough, Pasta & Rice

Rumali Roti

Paper-thin flatbread baked over a domed pan back and folded like a handkerchief.

Ingredients · for 4 servings

• 250 g wheat flour (all-purpose)
• 150 g wheat flour (atta or whole wheat)
• 1 tsp salt
• 1/2 tsp baking powder
• 230 ml lukewarm milk
• 2 tbsp oil
• 1 tbsp ghee

Instructions

1. Mix both flours with salt and baking powder, work in the oil and gradually the lukewarm milk, and knead the dough for 12 min. until very soft and stretchy.
2. Rub the dough with a little oil, let rest covered for 30 min. and then divide into six balls.
3. Roll each ball out first on a floured surface to 20 cm, then stretch it over the back of your hand or by careful pulling to about 35 cm diameter, until the dough is almost translucent.
4. Place a wok or heavy pan upside down on the stove and preheat over high heat for 5 min. until the domed surface is evenly hot.
5. Lay the sheet of dough over the dome and bake for only 30–40 sec. per side, until small light spots appear — any longer and the bread turns brittle instead of pliable.
6. Brush the roti immediately with a little ghee, fold twice into a cloth shape and serve warm in a covered dish with kebab or curry.