Rumali Roti

🔥 Prep

• Sift together 200 g maida and 50 g wheat flour into a large bowl.
• Add 0.75 tsp salt to the flour mixture and mix evenly.
• Warm 50 ml milk to lukewarm (about 35 °C) and combine with 100 ml warm water.
• Make a well in the centre of the flour, pour in the milk‑water mixture, and gradually incorporate to form a soft dough.
• Knead the dough for 5–7 minutes until smooth and elastic, then cover with a damp cloth and let rest for 15 minutes.

🔥 Cook

• 1. Divide the rested dough into 8 equal portions and shape each into a smooth ball.
• 2. On a lightly floured surface, roll one ball into a very thin circle, aiming for a diameter of about 20–25 cm and a thickness that is almost translucent.
• 3. Heat a flat tawa or inverted kadhai over high heat until a few drops of water sizzle and evaporate instantly.
• 4. Place the rolled roti onto the hot surface and cook for 10–15 seconds until small bubbles appear.
• 5. Flip the roti using a spatula and cook the other side for another 10–15 seconds; the roti should puff lightly and develop light brown spots.
• 6. Remove the roti from the tawa, drizzle with a tiny amount of melted ghee or oil if desired, and immediately fold it into a loose pleat or roll while still hot.
• 7. Repeat steps 2–6 for the remaining dough balls, keeping the cooked rotis covered with a clean kitchen towel to stay soft.

🔥 Serve

• Serve the rumali rotis warm, stacked in a basket or wrapped in a cloth to retain moisture.
• Pair with rich Mughlai gravies such as butter chicken, paneer makhani, or mutton korma for scooping up the gravy.
• Accompany with sliced onions, lemon wedges, and a side of raita or mint chutney if desired.