Roomali Roti, Handkerchief-Thin Flatbread Cooked on an Upturned Wok

What you need

• 200 g (1 1/2 cups) all-purpose flour, plus extra for dusting
• 100 g (3/4 cup) whole wheat flour
• 1 tsp salt
• 195 ml (3/4 cup) water, lukewarm, plus a little more if needed
• 1 tbsp ghee, melted, for brushing

Method

Restated from the original video

1. 1

   Mix both flours and the salt in a large bowl. Add the water a little at a time, stirring to a shaggy dough.

2. 2

   Knead on a lightly floured surface for 8-10 min until the dough is smooth, soft and just slightly tacky.

3. 3

   Cover with a damp cloth and rest for 30 min.

4. 4

   Knead for 1 min, then divide into 8 equal balls of about 60 g. Keep them covered.

5. 5

   Roll one ball on a lightly floured surface into a very thin round about 28 cm (11 in) wide. Dust with as little flour as possible, since extra flour makes the bread stiff. The dough should be almost see-through, with edges as thin as the middle.

6. 6

   Turn a wok or a deep kadai upside down over medium-high heat for 3-4 min. Sprinkle a pinch of flour on it: it should turn golden within a few seconds. Wipe the flour off with a folded cloth.

7. 7

   Lay the rolled dough over the hot underside of the wok. Cook for 40-45 seconds until bubbles appear and light brown spots form, pressing the edges with a folded cloth.

8. 8

   Flip with tongs and cook the second side for 30 seconds. Overcooking makes it tough.

9. 9

   Brush lightly with ghee, fold in half twice into a triangle and wrap in a clean cloth to stay soft.

10. 10

    Roll and cook the remaining balls the same way. Serve hot with dal or any curry.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.