FLIP & PEEL Rumali Roti | Restaurant Style Rumali Roti | Handkerchief Roti
Numbers - 16
3 cups all-purpose flour + 3 tablespoons extra
1/2 tsp salt
1 teaspoon oil + 3 tablespoons extra
1/4 cup lukewarm milk
1 cup lukewarm water
In a large bowl add 3 cups of flour, salt 1 teaspoon of oil and mix well.
Add lukewarm milk, 1/2 cup of lukewarm water and mix.
Now, add 1/2 cup of water and knead the dough for 5 minutes.
Rub the dough with a few drops of oil and cover the dough.
Let the dough rest for 30 minutes.
Meanwhile, add 3 tablespoons of oil 1 tablespoon of flour in a small bowl, mix well, and keep that aside.
After 30 minutes, knead the dough and divide it into 2 pieces.
Roll the dough into a log shape and divide it into 8 pieces. (In total, 16 parts).
Next, roll the dough into balls and make 4 groups, 4 balls each.
Sprinkle some flour and roll the dough ball evenly into small circles.
Now, take one of the dough circles and apply some oil and flour mixture.
Stack the 2nd dough circle and repeat until you reach the 4th dough circle.
Rest the stacked dough circles for 10 minutes.
After 10 minutes, gently press the dough circle, then sprinkle some flour.
Roll the dough into a big and thin circle.
Heat the pan and gently place the roti.
Roast the roti on medium to medium-high heat for 35 to 45 seconds or till you see bubbles all over.
Flip the roti and peel the 1st layer, next flip the roti and peel the 2nd layer, repeat with the 3rd and 4th layers.
Serve rumali roti immediately with dal or curries, else they become chewy.