How do you make a paper-thin Rumali Roti, and what type of flour is essential for its elasticity?

Question

How do you make a paper-thin Rumali Roti? Find out what type of flour is essential to achieve the elasticity for this 'handkerchief' bread.

Answer 1

To make paper-thin Rumali Roti, use a combination of all-purpose flour (Maida) and a little whole wheat flour, knead the dough extensively until very smooth and elastic, and roll it out extremely thinly before cooking on an inverted wok or tawa.

Detailed Explanation:

Making Rumali Roti, known for its paper-thin texture, requires a specific technique and the right ingredients. Here's a step-by-step guide:

1. Flour Selection: The primary flour is all-purpose flour (Maida). A small amount of whole wheat flour (Atta) can be added for a slight nutty flavor and improved handling, but Maida is crucial for the elasticity.

2. Dough Preparation: Combine 2 cups of Maida with approximately 1/4 cup of Atta (optional). Add salt to taste. Gradually add water while kneading to form a soft, pliable dough. The dough should not be sticky.

3. Kneading: This is the most important step. Knead the dough vigorously for at least 15-20 minutes. The gluten development is key to achieving the desired elasticity. The dough should become very smooth and stretchy.

4. Resting: Cover the dough with a damp cloth and let it rest for at least 1-2 hours. This allows the gluten to relax, making it easier to roll out thinly.

5. Rolling: Divide the dough into small, equal-sized balls. On a lightly floured surface, roll each ball into a very thin circle. The thinner you roll it, the better the Rumali Roti. Aim for a translucent appearance.

6. Cooking: Traditionally, Rumali Roti is cooked on an inverted wok (kadai) or a large, flat tawa. Heat the wok or tawa until very hot. Gently place the rolled-out roti on the hot surface. Cook for a few seconds on each side until small bubbles appear and it's lightly cooked. Avoid browning it too much, as it should remain soft and pliable.

7. Serving: Fold the Rumali Roti and serve immediately. It's best enjoyed hot with curries and kebabs.

Pro Tip:

To prevent the Rumali Roti from drying out, keep the cooked rotis covered with a damp cloth until serving. This will maintain their soft and pliable texture.