Rumal – Handkerchief in many regional languages of the Indian subcontinent.
A roti which is as thin as a handkerchief is called Rumali roti. The traditional Rumali roti is an unleavened flat bread cooked atop a hot convex griddle, quite similar to Markook and Saj bread of the Levant. Markook is also known as Shrak or Saj bread in different regions. We have had quite a lot of Rumali rotis in India and also during our recent trip to the middle east, almost all all our meals were accompanied by Markook.
Breads such as Rumali roti and Markook are usually made with a combination of whole wheat flour and all purpose flour or completely with the latter. We as always appreciate good health over authenticity, hence our recipe of Rumali roti will be completely made with whole wheat flour.
Our Rumali roti recipe will yield 7 flat breads, with 215 kilocalories in each. To follow our recipe, you will need the ingredients listed below.
Ingredients, Measurements & Nutritional Values
|Whole wheat flour||350 grams|
|Extra virgin olive oil||2 tablespoon|
|Water at room temperature||250 ml|
|To Grease Convex Griddle|
|Sunflower oil||1/2 tablespoon|
Click on the nutritional chart below to zoom
Instructions – Rumali Roti – Markook – Saj Bread – Shrak
- Add 350 grams of whole wheat flour to a mixing bowl.
- Add salt to your taste and mix it in.
- Add two tablespoons of extra virgin olive oil and combine everything.
- Gradually add 250 ml of water at room temperature to the flour and knead it for 5 minutes to form a soft dough ball.
- Cover the dough and rest it for 30 minutes to 1 hour. We rested ours for an hour.
Prep The Convex Griddle
- Turn on your stove and set the heat to medium.
- Invert a convex griddle atop the flame and heat it up for 10 minutes.
- Grease the surface of the convex griddle with any cooking oil. We used sunflower oil.
Roll Out the Dough
- 1 hour later, knead the dough for 2 minutes.
- Divide the dough into 7 evenly sized balls.
- Using your to fingers flatten the dough ball into a disk.
- Dust the rolling surface and dough disk with little whole wheat flour.
- Now place the dough ball on the rolling surface. Using a rolling pin, flatten out the dough to a thin sheet. You may dust the dough with a pinch or two of whole wheat flour while rolling. This prevents the dough from sticking to the rolling board. .
Bake Rumali Roti – Markook
- Transfer the rolled out dough onto the hot convex griddle and cook for 30 to 45 seconds on each side.
- Once cooked on both sides, remove it from heat and wrap it in a clean towel. This way the rotis remains soft until you are ready to eat.
You can enjoy Rumali roti – Markook in many ways. Do what suits your palate.
Rumali Roti – Markook – Saj Bread – Shrak, another healthy recipe, the hissing cooker way.