Full written recipe for Tawa Rumali Roti
Paneer Tikka Masala - • Paneer Tikka Masala Re...
Prep time: 10 minutes (excluding dough resting time)
Cooking time: 1-2 minutes (for one roti)
Serves: 6-7 roti (depending on the roti size)
Ingredients:
Dough
REFINED FLOUR | मैदा 1.5 CUPS
WHEAT FLOUR | गेहूं का आटा 1/2 CUP
SALT | नमक TO TASTE
SUGAR | शक्कर 1 TSP
OIL | तेल 1 TBSP
MILK | दूध 1 CUP (LUKEWARM)
REFINED FLOUR | मैदा AS REQUIRED
OIL | तेल
Salt water
SALT | नमक 2-3 TBSP
WATER | पानी 1 CUP
Method:
In a mixing bowl, add all the ingredients, except milk and mix well, now add milk in batches and combine well, once it becomes like a dough, transfer over the table top, sprinkle some refined flour if the dough is too sticky and knead well for 10-12 minutes using the stretch & fold method.
Once the dough becomes smooth & soft, form it into a doughball & place it in a greased bowl, drizzle oil over the surface of the dough, cover it with & damp cloth & let it rest for 2 hours at least.
Prepare salt water by just simply mixing salt & water in a bowl.
Set a tawa over high heat & let it get extremely hot, make sure you use iron tawa or roti tawa, do not use a non-stick pan.
Sprinkle salt water over the tawa once is hot, the water will evaporate instantly leaving behind a coating of salt which will make the tawa nonstick.
To make the rumali roti take a portion from the rested dough & form it into a roundel, coat the roundel with refined flour & roll it out into an extremely thin roti, keep dusting refined flour during the process.
Place the roti on the hot tawa, rumali roti inly takes a few seconds to cook from each side so flip it after 10-15 seconds.
Cook the rumali roti from both the sides until tiny brown spots appear on the surface, once cooked, remove the roti from the tawa.
Your super soft & thin rumali roti is ready, you can serve them with any kebabs or curries.
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Intro 0:00
Dough 0:54
Tawa preparation 3:36
Shaping 4:26
Plating 7:46
Outro 8:37