By Sushmita Sengupta
Rumal or Roomal is a Hindustani word for handkerchief. They say, during the Mughal period Rumali roti was used to wipe off extra grease from hands.
It is an art to make Rumali roti. You have to spin it in air and place it on the griddle with minimal pressure. Here are some tips to make it right.
When you pulled out a chunk from the dough for the roti, keep centre slightly thick and apply pressure on the edges.
When you roll it, roll outwards so that the edges come out to be thin.
When you take the roti in your hand to spin it, keep the thumbs inside, otherwise your roti will tear during all the ‘spinning’
Place gently on the inverted griddle and cook on low flame and high flame will burn the roti and lead to cracks.