Rumali Roti

Bread is an essential part of many cuisines but is probably most significant in Indian cuisine. Indians love their flat breads and the vast diversity of the subcontinent has given birth to a plethora of recipes each more tempting and mouthwatering than the other.

One such flat bread is the Rumali Roti. A literal translation is 'like a handkerchief'. This flatbread is a part of the Mughlai repertoire and is best enjoyed with Kababs and Makhni Dal! I learnt how to make Rumali Roti from my mom-in-law's friend. Traditionally it is made with refined flour, milk and ghee or clarified butter, but I make a healthier version with just whole wheat flour, water, salt and a little bit of clarified butter.

Here is the recipe.

1. Knead a soft dough with Wholewheat Flour, Water and some Salt. Make small balls of the dough and keep them aside, covered for 15 minutes.

2. Roll two balls separately to form small discs, the size of small puris.

 3. Spread some clarified butter on one disc and sprinkle some flour on top. Place the other disc on top of the first and roll the two together as thin as possible.

4. Place this rolled bread on a hot Tava and cook on both sides.

5. Separate the two discs into two wonderfully soft and moist rotis!

 6. Roll them or fold them and enjoy with your kababs. You can even make these rotis in advance. They keep very well up to a day! Enjoy!