Rumali Roti is a thin flatbread popular in
Lucknow which is known as the city of Nawabs. The term 'rumali' is derived from the word 'rumal' which means handkerchief in
Urdu and
Hindi. The roti is extremely thin and it is usually served folded like a handkerchief hence rumali roti is also known as handkerchief bread.
At the time of
Mughal period, rumali roti mainly used as a cloth to wipe off the excess oil off the hands after the completion of an oil-rich food laden with meat and fat. The rumali roti also occupied a unique place in the emblem of the royalty of Oudh under the control of Mughals.
Ingredients of Rumali Roti
1 & half cup whole wheat flour (Atta)
50 gm Maida
Half tsp Baking Powder
2 tbsp Oil
Water to Knead
Method of Rumali Roti
Mix wheat flour, Maida, salt and baking powder and sieve them together.
Pour oil in the flour and add water bit by bit and make smooth and elastic dough and set aside covered with moist muslin cloth for half an hour.
Now make some balls of the dough and roll like a thin roti of about 12 inches diameter using little dry flour. Make sure that the roti is as thin as a tissue.
Heat an inverted griddle (tawa).
Place the roti over it and cook till done.
Fold it like a handkerchief.
Serve hot
Serving
Rumali roti can be served with various types of
vegetable and non-vegetable dishes.
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