What type of flour is best for Rumali Roti? Learn what's needed to get the classic paper-thin texture of this 'handkerchief' bread.
1 Answer
Maida flour, also known as all-purpose flour, is the best choice for making Rumali Roti due to its high gluten content, which allows for the dough to be stretched very thin without tearing.
Detailed Explanation:
Rumali Roti, known for its incredibly thin and soft texture, requires a flour that can develop a strong gluten network. Maida flour, essentially finely milled and bleached all-purpose flour, excels in this regard. The high gluten content allows the dough to become extremely elastic and pliable. This elasticity is crucial for stretching the dough to its characteristic paper-thinness without it breaking or becoming too rigid. Other flours, such as whole wheat flour (atta), have lower gluten content and higher fiber, making them unsuitable for achieving the desired delicate texture of Rumali Roti. The dough-making process also involves ample kneading and resting time, further developing the gluten and contributing to the roti's unique texture.
Pro Tip:
To prevent the Rumali Roti from drying out and becoming brittle, cook it on a preheated inverted wok (kadai) or a large tava over medium-high heat, and immediately cover it with a damp cloth after cooking to retain its moisture and softness.