Rumali Roti ( Kebabs and Tikkis Recipe)
by Tarla Dalal
Added to 32 cookbooks
This recipe has been viewed 14556 times
A traditional roti that is a little difficult to make at home. Roll out as thinly as possible and stretch before cooking.
- Combine the flour, salt and soda bi-carb in a bowl and knead into a soft dough using enough milk. Keep aside for 1 hour.
- Knead again, divide into 10 to 15 portions and roll out each portion very thinly.
- Place a wok upside down on a flame.
- Stretch the roti a little on all sides and cook on an upside down work and cook till done.
- Serve hot.
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