Rumali Roti on Tawa

Rumali Roti is a thin and soft Indian bread that is typically made using a tandoor, which is a traditional clay oven. However, you can also make Rumali Roti on a tawa (griddle) at home.

Ingredients:

• 2 cups whole wheat flour (atta)
• 1/2 cup all-purpose flour (maida)
• 1 teaspoon salt
• Water for kneading the dough
• Butter or ghee for brushing the rotis

Instructions:

1. In a mixing bowl, combine the whole wheat flour, all-purpose flour, and salt.
2. Gradually add water to the flour mixture and knead it into a soft and smooth dough. Add water as needed to achieve the right consistency. The dough should be soft and pliable but not sticky.
3. Cover the dough with a damp cloth or plastic wrap and let it rest for about 30 minutes to 1 hour. This allows the gluten to relax and makes it easier to roll out the rotis.
4. After resting, divide the dough into small lemon-sized balls.
5. Take one dough ball and dust it with a little flour. Roll it into a thin, round roti using a rolling pin. Aim for a very thin and almost translucent roti.
6. Heat a tawa or griddle over medium-high heat.
7. Once the tawa is hot, place the rolled roti on it. Cook for a few seconds until small bubbles start to appear on the surface.
8. Flip the roti and cook the other side for a few more seconds.
9. Now, hold the edges of the roti with a pair of tongs and gently lift it from the tawa.
10. Quickly wave the roti back and forth in the air to make it fluff up and create the rumali (handkerchief) effect. Be careful not to burn yourself.
11. Place the fluffed roti on a clean cloth or a plate lined with foil to keep it warm. You can brush it with some butter or ghee for added flavor.
12. Repeat the process with the remaining dough balls, rolling them into thin rotis and cooking them on the tawa.
13. Serve the hot Rumali Rotis with your favorite curries, dal, or kebabs.

Rumali Roti is best enjoyed fresh and warm. It is great for scooping up curries and gravies due to its thin and flexible texture.