RUMALI ROTI

 Any dinner in a Punjabi restaurant is incomplete without these soft, melt in the mouth Rumali Rotis. They pair very well with all the curries and tikkas as well.
The way they make them in the restaurants is really very interesting part as they throw them up in the air to make them thinner. I don't think we can ever do the same at home. I have rolled them as thin as possible and they were really good.

Ingredients:
Flour/maida ..... 2 cups
Oil / ghee ......... 2 tbsps
Salt ................ to taste
Baking soda ... a pinch
Water / milk ... to knead

Method:


1. Knead the dough with all the above ingredients. Set it aside well covered or wrapped in a cellophane for atleast 1 hour.

2. Roll out a small portion of it into a very thin roti.

3. Invert a wok/kadai on the gas burner. Let it become hot. Place the roti on it and turn it for a couple of times quickly until done. It has to remain soft..so don't over-cook it.

4. Fold it and keep in a foil immediately so that it remains soft.
Serve it with tikkas/makhni dal/butter chicken....it goes with anything.