You know when I was training, looking at rumali
roti being made always used to fascinate me. I tried to make it while hiding as I couldn’t
make it in front of everyone as some rotis used to fall on my face. It took me a lot of time. I tried a lot of times and finally I gave
up. Then one day I told my guru. Then he made me train and work hard and taught
me how to make a rumali roti. He taught me how the roti is made after being
thrown in the air like this. By now you would have understood that we are
going to make a rumali roti at home. So I am going to teach you two ways of making
it. First is the classic way of making it which
is a bit harder which I learnt and if you do it for about 10 to 12 times you will also
get the hang of it. And the other one is a very simple way of
making a roti where anybody at home can make a rumali roti. Nowadays in the market ,the rumali roti that
you get is only full of refined flour. The one that I learnt had both wheat and refined
flour and it. And this was the correct way of making it
because once a rumali roti made with only refined flour gets cold it will become very
chewy like a chewing gum. Whereas when you use wheat for making a rumali
roti it won’t get like chewing gum but will give a good bite. Here we mix the wheat and refined flour. Salt according to the taste now we make a
well where we add water, milk can also be used to make it softer, a dash of oil and
now we will roll the dough. Now the skill of an Indian chef comes with
making the rumali roti. Someone who masters making kebabs is called
the master of kebabs ,the same way once a person knows how to make a rumali roti, he
is known as the bread master. Now we don’t roll it too much, otherwise
it’s gluten will get too strong and it will keep on shrinking, thus we don’t roll the
rumali roti as much as a naan dough . Hand with oil goes all over,So that it doesn’t
dry up. Now I will give it a rest for 10 minutes And
after that I will cut it. After 10 minutes it will roll like this. We don't have to spread it too much, just
this much now will roll it into smaller doughs . You can add some flavours like mint powder
while you are ruling it while you are rolling it. You can add some masala, garam masala or chaat
masala or maybe curry powder can also be added. Now we are giving it a round shape. Make sure you make it round and watch out
with my fingers it becomes round. Now sprinkle it with some water on the cloth
and cover the dough with it. Now we have to give it a 10 minute rest until
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it will look. Try this Now let’s move on to the recipe. For cooking the rumali roti we need a utensil
which is upside down. A Kadai like this. You have to clean the Kadai properly and put
it like this on top of the gas. It will be unbalanced so you can take the
help of a bowl or a small glass like this and balance it out. It’s stable now Leave a small space for air to flow so that
the gas doesn’t go black. Put the
gas on high heat, you have to heat it extremely. Till it is getting hot let’s move towards
practicing the rumali roti. This is our cloth now I have to wet it a little,
just a little so that my hand is visible. Now what happens is the movement of rumali
roti goes like this: put the Rumi like this, keep it here ,if it goes like this then the
rumali will tear apart. Keep the thumb always inside facing downwards
and if the finger is upwards the rumali will tear again just like kung fu . like this , keep it like this and on this. Now watch this carefully as it is very helpful. here you’re watching slow motion how it
goes from one hand to another. Now turn it like this and it
will start to spread from all four sides. The other way is to hold a rumali like this
till half your hand and spread it like this. And now in a circular motion spread it like
this. Basically look at this hand . Once the hand goes to the side, slap it on
this and like this and keep repeating the same thing just like this. And and when you keep doing it , the rumali
roti will keep on spreading this was the hard way, let’s make it the
hard way and then we’ll try the easier way. Before making the rumali roti will get some
salt water ready, a generous pinch of salt in the water and then will put this water
on the bottom of the Kadai. Look wherever we spread it the water is gone
and the salt is present. Now when The rumali goes on it , it won’t
slip off, this is why we do it. Will take some dry flour.Now I will spread
it like this just a little. Keep the sides thin. And now with a Dough roller we will spread
it. Keep the sides thin. Spread it just like this on your hand just
like the kung fu pose. This will activate the gluten and we will
twist it to the other side again and again. Now it has spread. Now on your knuckles spread, spread it like
this, now with its weight it will spread itself and become thin from the sides. Now put it on the Tawa like this and tap it
from the sides like this. Turn it around, make sure all the sides are
cooked and if you feel it’s very hot use a pair of tongs. Press the
sides a little so that they are cooked evenly. Now, I will show you the easier way. Now we don’t have to throw it up in the
air, we have to use A rolling pin here. Now people ask why do people throw it up in
the air, just to show their showmanship. Once you learn skills properly, you do show
it off. Now keep the sides thin, the centre can be
a little thick. Now we have to spread it in a round shape
just like a Roti, the thing you have to be careful about is that it should be as thin
as it can go. Now put it on your hands like this, elbows
like this and on the Kadai like this, just tap it . Rumali roti, done.
