Name: Rumali roti recipe by Vidya Shriram at BetterButter
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 6
Ingredients: 200 gm refined flour; Quarter cup warm water; Quarter cup warm milk; A tbsp oil; Salt to taste

Instructions

THERE IS THE QUARTER CUP WARM WATER IN A WIDE VESSEL, AM ADDIG A TBSP ROCK SALT AND A QUARTER CUP WARM MILK.
I HAVE MEASURED 200 GM REFINED FLOUR, AND ADDING INTO THE LIQUID MIXTURE.
MAKE A STICKY SOFT DOUGH AND GREASE WITH A TBSP OIL.
ALLOW THE DOUGH TO REST FOR 2 HOURS.
MAKE MEDIUM SIZED BALLS OUT OF THE DOUGH.
AM TAKING A MEDIUM SIZED NORMAL KADAI ( NO NON STICK )TO PLACE IN REVERSE OVER THE STOVE.
SWITCH ON THE STOVE AND PLACE THE KADAI ON TOP OF IT IN ITS REVERSE MODE.
LET THE KADAI GETS HEATED, MEANTIME SPREAD THE DOUGH BALL AS THIN AS POSSIBLE.
IT IS READY TO BE PLACED ON THE KADAI.
TAKE A QUARTER CUP WATER IN A BOWL AND A TSP OF SALT. POUR THIS WATER MIXTURE USING A TSP ON TOP OF THE HOT KADAI.
IMMEDIATELY PLACE THE SPREAD DOUGH ON TOP OF THE KADAI.
GENTLY PRESS USING A CLEAN KITCHEN TOWEL.
ONCE COOKED YOU CAN SEE TINY PUFFS UPS, AT THAT TIME, FLIP THE ROTI TO ITS OTHER SIDE TO BE COOKED.
NOW BOTH THE SIDES ARE COOKED WELL.
THE RUMALI ROTIS ARE READY TO BE SERVED.

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