Akki rotti (Karnataka rice-flour flatbread)
This Karnataka-style akki rotti mixes fine rice flour with vegetables, coconut, herbs and spices, then hand-pats and griddle-cooks the dough.
Modern adaptation
Rumali roti
Thin, soft wheat flatbreads rolled wide and cooked quickly on a hot tawa. Their name refers to a handkerchief.
A thin bread folded like a handkerchief
Rumali roti is rolled into a thin sheet and served folded. This home version combines whole-wheat and all-purpose flours. Its name relates to the Hindi word for a handkerchief; the source associates it with Awadhi, Hyderabadi and Mughlai food traditions without establishing a single birthplace.
Sources for this section
History
The name refers to a handkerchief, and the source associates the bread with several Indian culinary traditions; a precise origin is not established here.
Ingredients
Yield 10 rotis · Scaling: source batch only
240 g
Plus a little for rolling7.4 mL1½ tsp as recorded
Or as requiredAmount not stated
1.25–1.35 cups, added gradually as neededMethod
Risks and precautions · Standard risk
Wheat allergen
Both flours are wheat products.
Hazard sourceThis bread contains wheat. Keep the hot pan stable and use care with cloth near heat.
- Mix the whole-wheat flour, all-purpose flour and salt. Add water in stages and knead to a soft, slightly sticky dough.
- Cover with a damp clean cloth and rest for 30 minutes. Knead again, divide into ten balls and keep them covered.
- Dust lightly and roll each ball evenly into a very thin round, approximately 11–12 inches across in the source method.
- Heat a stable tawa or flat skillet over medium to medium-high heat. Place one round on the hot surface; press gently with a clean folded cloth, keeping hands clear of the heat.
- In the source's inverted-tawa method, cook the first side for about 40–45 seconds, turn with tongs and cook the second for 30–35 seconds. Timing varies with pan, heat and thickness. Fold and serve hot.
Conditions
Yield10 rotis
Places
India
Documented preparation · Country evidenceThe contemporary source associates this bread with several Indian culinary traditions; no precise birthplace is asserted.
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Sources
Dassana’s Veg RecipesInspiration · Method · Geography
Roomali Roti | How To Make Rumali RotiTen-bread wheat batch, 30-minute rest, thin rolling and brief tawa cooking.
Cited in: A thin bread folded like a handkerchief