Indian "Handkerchief" Rumali Roti | Indian Cuisine | Adele's Daily Kitchen in Naples
✅ Follow me on Instagram: / adele_cookinginitaly
✅ Facebook: / dolcesalatoadele
✅ More amazing Italian recipes: www.adeleliu.me/
Roomali Roti, also known as Rumali Roti, is a traditional Indian flatbread known for its incredible thin texture and softness. "Rumali" means "handkerchief" in Hindi, which perfectly describes how thin and light these flatbreads are.
Unleavened Rumali Roti goes perfectly with Indian curries, stews, and meat sauces seasoned with a variety of complex spices.
You can roll up the Rumali Roti or tear it gently like a handkerchief to enjoy it with your dishes. This way of eating is not only convenient but also adds a lot of fun and flavor to your meal.
I happened to come across a video of Indian Rumali Roti on Facebook, and I was mesmerized by the chef's skillful technique of making the flatbread on a hot griddle. From that moment on, I was determined to learn this cool skill myself.
Ignoring my husband's objections, I dug out my long-forgotten iron griddle, gave it a fresh coat of oil, and made it shine. For almost a month, my kitchen has been producing a constant supply of Indian Rumali Roti. Through this experience, I've gained some insights into making these flatbreads, and that's why I made this video to share with you all.
【Indian Rumali Roti - For 8 pieces】
[Dough]
All-purpose flour (protein content about 11%) - 500g
Salt - 10g
Water - about 220ml
Vegetable oil - about 35g
💡Traditional Indian Roti is made with a mixture of refined flour (maida flour) and regular flour (atta flour). Since I couldn't find refined flour in Italy, the video uses store-bought all-purpose flour, which has a protein content of around 11%.
💡Considering differences in water absorption among different flour brands, don't add all the water at once. Keep around 50ml reserved and gradually add it while observing the dough's hydration during the initial kneading phase. As long as the flour comes together, it's fine; the dough will hydrate further during resting.
💡Vegetable oil can make the bread softer. I recommend using at least 35g of vegetable oil for 500g of flour. If you prefer an even softer texture, you can increase the amount to 50 or even 60g.
[Others]
Vegetable oil - as needed (to prevent the dough from drying)
Flour - as needed (to prevent sticking to hands)
💡In addition to a round-bottomed iron pan, you can also use a cast-iron pan to make the bread.
#roti #rumaliroti #Indiancuisine
----------------------------------
Get a copy of my recipe book “Adele's Daily Kitchen in Naples”【Adele的拿坡里廚房日常】:
📖 博客來: www.books.com.tw/products/001...
📖 金石堂：www.kingstone.com.tw/basic/20...
📖 Momo購物網：www.momoshop.com.tw/goods/Goo...