Watch: A step-by-step guide to making rumali roti
A thin flatbread prepared using all-purpose flour on a tandoor or cylindrical clay oven
The bread
Ingredients:
1 kg all-purpose flour
2 tbsp ghee or clarified butter
30 ml oil
½ tbsp kevda water (screwpine)
700 ml banana milk paste (1 banana and 1 cup milk mixed together)
1. Add all-purpose flour into a bowl and start mixing the rest of the ingredients well.
2. Next, add salt to taste.
3. Pour kevda water into the mix.
4. Mix all the ingredients and begin kneading with your hands.
5. Break a piece of the dough and roll it into a ball.
6. Roll out the dough.
7. Flip the bread in air. This process stretches the bread evenly, and requires practice. Alternatively, you can also use a rolling pin to flatten the bread.
8. This requires practice.
9. By now, it has stretched out evenly and ready to be placed on a hot cylindrical clay tandoor.
10. Place the rumali roti on the cylindrical tandoor.
11. Poke the bread with fingers. This allows the dough to rise slowly.
12. Once dark brown spots begin to appear on them, remove from the tandoor.
13. Fold the rumali roti into a half, holding the two opposite edges.
14. Fold it further, making it a triangle.
Note: To make rumali roti at home, use a kadhai or wok; turned upside down. The cylindrical part of the kadhai will resemble the shape of a tandoor.
Serve with with a a gravy-based dish. It is best paired with dishes such as butter chicken, chole and black lentil dal.