Roomali Roti Soft thin refined and whole wheat flour rotis that are served folded like a handkerchief. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 26 Sep 2016 in Recipes Veg New Update Main Ingredients Whole wheat flour (atta) , Refined flour Cuisine Punjabi Course Breads Prep Time 51-60 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Roomali Roti 2 cups Whole wheat flour (atta) 1/2 cup Refined flour to taste Salt as required Cold water for dusting Wheat flour Method Sieve the whole wheat flour and refined flour with salt. Mix it. Slowly add cold water and make a soft dough. Keep it covered with a damp cloth for thirty minutes. The dough should be very elastic. Knead well again. Divide the dough into 8-9 equal portions. Shape them into round balls. Roll out each ball into small rounds on a floured chakla (wooden surface). Hold this on the back of your palm and circle it twist it in an anticlockwise direction and swing it. Then again catch it on the back of the palm of the same hand. Keep repeating until the diameter of the same becomes about thirty centimeters. Care should be taken to maintain the round shape and even thickness throughout. These rotis are cooked on the convex side of the wok, and just about a minute to cook. These rotis are folded into quarters or sixes and served immediately. Nutrition Info Calories 1232 Carbohydrates 252.5 Protein 42.9 Fat 5.6 #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article