Roomali roti is a thin flatbread, popular in India. The word roomal means handkerchief in many north Indian languages, and the name roomali roti means handkerchief bread.
According to Wikipedia, during the Mughal period, roomali roti was used as a cloth to wipe the grease off the hands at the end of a rich meal. Over time it became one of the delicacies.
Vishesh Tippani / Additional Commentary
This is the roti that started it all!
This recipe by Saransh Goila, was the one my friend sent to me along with the amazing butter chicken. His butter chicken recipe is one of the best I have made.
This is the roti that gets flipped around like piza dough. I haven’t tried it as I was in no mood to clean the kitchen if it didn’t work :)
It turned out to be decent but was no where close to what they serve in restaurants. When I have a whole slew of people to clean the kitchen I will try flipping it in the air to see if I can get it thin enough.
What do I need?
I kg plain flour + more for dusting
2 tbsp salt
1 egg
60g banana
2 tsp castor sugar
350ml water
350 ml Milk
2 ½ tsp oil
80g butter
How do I make it?
Mix flour and salt in a blender
Blend egg + banana + sugar
Add to flour and mix. Add oil
Cover with film and rest for 20 mins. The dough should be super stretchy
Roll out a small ball of dough
Dust with flour as required
Make a large round roti shape. It takes a while to roll this as the dough is very stretchy
Flip/Invert a kadhai/wok over the gas stove. I used a non stick wok from Ikea
Once heated, roast the roti on the inverted kadhai on both sides
This roti needs to be slightly underdone and needs to be eaten fresh
Keep calm and call mom tips:
The dough has to be really stretchy which makes it a little hard to roll
Do not overcook
Serve fresh. You cannot make these in advance They become crispy very soon
Accompaniments
Saransh Goila's Butter Chicken (extremely yummy but quite a character building recipe :))
Pretty much what you would serve with roti's - any gravy, dal, sabzi.
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