Roomal or Rumal means handkerchief. Since this bread is as thin as a handkerchief.
it has got its name as 'Rumali Roti' (Bread as thin as a handkerchief)
1/2cup Whole Wheat Flour (Atta)
50 gms Maida
1/2 tsp Baking powder
2-3 tbsp oil or melted ghee
Water to knead
A pinch of salt
•Sieve wheat flour, maida, salt and baking powder together.
•Pour oil or Ghee in the flour and add water bit by bit and make a soft & elastic dough and keep it covered with moist muslin cloth or a damp cloth used to cover roti dough for 1/2 an hour.
• Knead well again and make small balls of the dough. Roll like a normal roti, ofcourse try to make it a little thin and not very thick like u make for parathas.
Here comes the trick that u see chefs do in hotels where there is courtyard cooking done. Now place the roti on the back side of your palms (palms facing down), circle your wrist slowly in an anti-clockwise motion. Try to swing the roti in the air, again let it land on your palms, make a large very thin circle 12" diameter. It should be as thin as tissue and expanded well.
If you can’t do the chef’s trick never mind, just roll each ball into a thin roti using little dry flour (it should be thin as a tissue)
•Heat an inverted griddle(tawa).
•Place the rumali roti carefully over it and cook till done. This roti takes harldy 1 minute to cook, once it is done, fold it like a handkerchief.
•Serve rumali roti hot. It should be eaten whilst hot. Once cold it becomes very elastic
and difficult to chew.
**Some people add eggs for softness or to stretch the dough further, but it isn’t necessary.