Extremely thin and soft flatbread, often served folded like a handkerchief (rumal).
Prep: 1 hour
Cook: 30 minutes
Serves: 20 people
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How to Prepare
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, salt, and sugar.
Add the milk and mix well to form a soft dough. Gradually add water as needed to achieve a smooth, elastic consistency.
Knead the dough for about 10 minutes until it is soft and pliable.
Cover the dough with a damp cloth and let it rest for 30 minutes.
After resting, divide the dough into 40 equal portions (2 rotis per person).
Take one portion, roll it into a small ball, and flatten it slightly. Dust with flour and roll it out into a very thin, almost translucent circle (about 12-14 inches in diameter).
Heat a tawa or griddle over high heat. Place the rolled roti on the hot tawa.
Cook for about 10-15 seconds on one side until small bubbles appear, then flip and cook for another 5-10 seconds. Do not overcook; the roti should remain soft.
Remove from the tawa using tongs and immediately fold it into a semi-circle or quarter-circle using a clean cloth to avoid burning your hands.
Repeat the process for the remaining dough portions. Serve hot with curries or kebabs.