Rumali Roti

Rumali roti was on my to do list for a long time. These are Indian breads which are thin, savory yet soft breads. I made this along with   green peas masala .One rumali roti is big and a perfect combination for any kind of spicy side dish.If there is any specific bread to order at any restaurant, I would invariably be naan or rumali rotis. Having these with a paneer curry or green peas masala is completely an idyllic experience.
These are traditionally made on an inverted griddle.I have tried this on a non stick pan on a stove top and results were no different.Only one thing is that these breads have to be really quick to be made on a high flame and flipped quickly, or else they might get a little hard.

Ingredients,
Wheat flour- 1 1/2 cups
All purpose flour- 1/2 cup
Baking powder- 1/2 teaspoon
Salt- 1/4 teaspoon
Water- required enough to knead the flour into dough.

1. Mix all the flour,baking powder and salt. Add water and knead it into dough
2. Cover the dough with a wet cloth and allow it to rest for 1/2 an hour.Cover it with a wet cloth.
3. After half an hour divide this into 10-11 equal parts.
4. Roll each part flat, very very thin.
5. Slowly place it on heated griddle wait for second or two and then flip it.
6. Bake it . Slowly fold it in half and then half again in a hand kerchief shape.
7. Transfer them into container.
8. Serve them hot with your choice of curry.

To the wheat flour add all purpose flour,baking powder

and salt.

Mix everything with water and knead it into flour,keep it covered for 1/2 an hour

with a wet cloth.

Divide the dough into 10- 11 equal parts.

Roll out each part flat with a rolling pin.

Put this on a hot griddle on high flame.

Flip it over and bake on the other side.

Slowly fold it into half.

And then half again.

Rumali roti.