This famous Indian flatbread recipe is called “Roomali” Roti, as the texture and form is supposed to resemble a soft and thin scarf or, hand-kerchief. Most Indian restaurants with open kitchens will get their chefs to toss up the dough into the air to stretch the dough out before baking it on upturned hot clay pots. This recipe has been adapted for my home kitchen and uses only 5 ingredients and, no oil. I cooked the rolled and stretched out flatbread on the back of a cast iron wok with a dash of nonstick spray.
- Wholemeal Flour – 1.5 cup
- Strong White Bread Flour – 1.5 cup
- Coconut Yogurt – 4 tablespoons
- Warm Water – Approximately 1 cup, may need more or less
- Salt, to taste
- Add the flours, salt and yogurt into a large mixing bowl.
- Gradually add warm water in to knead a soft dough.
- Allow dough to rest covered for 30 minutes before separating into lemon sized balls.
- Heat an inverted cast iron wok on slow heat.
- Roll out individually on a flat surface covered with nonstick spray. Use a few drops of oil to grease the surface if desired.
- Stretch the dough as thinly as possible into a round/ oval shape.
- Transfer stretched out dough onto the back of a pre heated wok.
- Wait till a few bubbles appear and flip over to cook the other side on high heat.
- Spray with nonstick spray before folding and storing in a clean tea towel.
These taste best when hot to warm as they are very thin. Enjoy!