Roomali Roti Recipe - A soft, thin delicious roti prepared using maida and wheat flour.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta)(आटा), Refined flour (maida)(मैदा)

Cuisine : Punjabi

Course : Breads

Roomali Roti

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Roomali Roti Recipe - How to make Roomali Roti

Print

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Whole wheat flour (atta) 2 cups

  • Refined flour (maida) 1/2 cup

  • Salt to taste

  • Cold water as required

  • Wheat flour for dusting

Method

Step 1

Sieve the whole wheat flour and refined flour with salt. Mix it. Slowly add cold water and make a soft dough. Keep it covered with a damp cloth for thirty minutes. The dough should be very elastic. Knead well again.

Step 2

Divide the dough into 8-9 equal portions. Shape them into round balls. Roll out each ball into small rounds on a floured chakla (wooden surface). Hold this on the back of your palm and circle it twist it in an anticlockwise direction and swing it.

Step 3

Then again catch it on the back of the palm of the same hand. Keep repeating until the diameter of the same becomes about thirty centimeters. Care should be taken to maintain the round shape and even thickness throughout.

Step 4

These rotis are cooked on the convex side of the wok, and just about a minute to cook. These rotis are folded into quarters or sixes and served immediately.

Liked this recipes, Rate us :

Wishlist