Ingredients: Dough REFINED FLOUR 1.5 CUPS, WHEAT FLOUR 1/2 CUP, SALT, SUGAR 1 TSP OIL, 1 TBSP MILK 1 CUP (LUKEWARM), REFINED FLOUR AS REQUIRED, OIL, Salt water, SALT 2-3 TBSP, WATER 1 CUP
Method:
In a mixing bowl, add all the ingredients, except milk and mix well, now add milk in batches and combine well, once it becomes like a dough, transfer over the table top, sprinkle some refined flour if the dough is too sticky and knead well for 10-12 minutes using the stretch & fold method. Once the dough becomes smooth & soft, form it into a doughball & place it in a greased bowl, drizzle oil over the surface of the dough, cover it with & damp cloth & let it rest for 2 hours at least. Prepare salt water by just simply mixing salt & water in a bowl. Set a tawa over high heat & let it get extremely hot, make sure you use iron tawa or roti tawa, do not use a non-stick pan. Sprinkle salt water over the tawa once is hot, the water will evaporate instantly leaving behind a coating of salt which will make the tawa nonstick. To make the rumali roti take a portion from the rested dough & form it into a roundel, coat the roundel with refined flour & roll it out into an extremely thin roti, keep dusting refined flour during the process. Place the roti on the hot tawa, rumali roti inly takes a few seconds to cook from each side so flip it after 10-15 seconds. Cook the rumali roti from both the sides until tiny brown spots appear on the surface, once cooked, remove the roti from the tawa. Your super soft & thin rumali roti is ready, you can serve them with any kebabs or curries.
