New Delhi: Rumali roti is a thin and soft flatbread, that holds a special spot in Indian and Mughlai cuisine. The origin of Rumali roti is deeply rooted in the culinary practices of the Indian subcontinent, where it was made to complement the rich and flavorful gravies, kebabs, curries, etc. The word “rumali” originates from the Urdu word stupid which means “handkerchief” in English. Hence, the roti or flatbread that is extremely thin and softer, than the usual everyday rotis resembling a delicate fabric is called “rumali roti”. This unique flatbread was earlier made in the royal kitchens, where chefs aspired to showcase their skill by making rotis that were extremely light, foldable, and almost transparent.

Another reason for the invention of Rumali roti was to wipe the excess oil from food during royal meals. Rumali roti is mainly enjoyed with the Awadhi, Mughlai, and Hyderabadi cuisines and can be paired with thick and creamy curries.

How to make rumali roti?

Ingredients:

• 2 cups all-purpose flour (maida)


• 2 tbsp wheat flour


• ½ tsp salt


• ½ cup milk


• Water (as needed)


• 1 tbsp oil (optional)

Instructions:

1. In a mixing bowl, mix all-purpose flour, wheat flour, and salt.


2. Slowly add milk and a little water to knead to form a soft and smooth dough.


3. Knead the dough well for 8-10 minutes until it has some elasticity.


4. Cover the dough with a damp cloth and keep it rest for 30 minutes.


5. Divide this dough into small, equal-sized balls.


6. To start making the rumali roti, dust the rolling surface with flour and roll the ball into an extremely thin, large circle


7. Make the roti as thin as possible until it feels like a handkerchief.


8. Heat the tawa from the opposite side and place the roti on to it.


9. Cook this for 30-40 seconds until bubbles appear.


10. Cook from both sides until cooked.


11. Use a kitchen towel to gently press for the even cooking.


12. Once cooked, serve it hot with curries, kebabs, or any dish of the choice for an authentic experience.
    
    
    

    
    
    
    

Over the period, this flatbread has surpassed the royal kitchens and has become a staple for street food such as rolls. The delicate texture, mild flavour, and the ability to pair it easily with a variety of dishes make the Rumali Roti a timeless innovation.