Whole wheat flour -- 1 1/2 cups
APF / Maida --1/2 cup
Salt -- as needed
Water -- as needed to make a soft dough
Oil -- to apply , may be a few tsp
- Add both the flour in a mixing bowl and mix well. Add the needed salt and combine well. Slowly add water lil by lil to a soft pliable dough. Finally apply on the outer side of the dough and rest for min 10 minutes.
- Divide the dough into equal balls and take only one and cover the rest with a damp cloth on top of the bowl.
- Dust the working area with lots of flour and start rolling like u do for normal roti's. Roll out very thin , and make sure the edges have to be very thin. Roll the rot's as thin u can and pick up slowly without tearing it and fly it in the air.. Just like the parotta style.. To be franks, am a novice too, So I did roll out very thin and almost skipped the flying part.
- As many of us don have a roomali tava , simply use any of ur mixing bowl / a heavy bottomed pan inverted just like in the pic and heat to the maximum point. The pan has to be smoking hot !!!
- Lay the rolled roti on the hot pan and let cook for few seconds, yes, only for 5 to 7 secs. flip the roti and again cook for the same time. U may refer the pic.. A real roomali roti will not have any brown spots on the roti.. I agree, my roti is not perfect as u could see some spots , I must say, the collage ( preparation ) is different and final display of the roti's are different. Yep, I tried two times, but forgot to take the pictures while making the second time.
- Fold the roti's and relish hot with any curry /gravy .. The roti stays soft for even 2 days though it's thin..
- Followed Vah chef's recipe and turned out so good..
- U might wanna be ready for ur smoke alarm as this process often triggers the situation.