Take a large mixing bowl, add Maida, salt,1 tsp oil and add warm milk little by little. Start to knead, knead for at least for 15 minutes. Grease the dough with a tsp oil to prevent from drying. Cover with the moist cloth and rest for 20 minutes.
Make a small ball from the dough, roll, flatten it and dust with some flour. Roll it in to thin circle. Roll as thin as possible. Stretch a little so that it becomes thin. Roll the rumali roti carefully over the rolling pin.
Take kadai heat for 2 minutes, reverse kadai heat for a minute.(grease some oil) optional. Sprinkle some salt water over kadai.now slowly unroll the roti over kadai. You can see bubbles forming over the roti, so flip it off and cook the other side too. Gently press the roti with a towel.
The golden spots will start appearing, the rumali roti is done.
Serve hot with chicken gravy.