Preparation Time : 1 Hour 15 minutes

Cooking Time : 15 minutes

Serving : 4 members

Description

A very thin soft white colour roti which is my favourite . I first got to taste this in surya hotel in Coimbatore ( now the vivantha taj ) . I think , I was in the 4 th standard then . During holidays every Sunday lunch we used to go out . ( mostly to surya hotel as it was the best then ) surya hotel was one place that introduced me to a lot of new North Indian and Chinese dishes . Recipe and picture courtacy my daughter ANISHA .

1. Sieve wheat flour , maida , salt , baking powder and soda- bi – carbonate together . Pour oil , milk and water little by little to get a smooth elastic dough . Set aside covered with a wet cloth for one hour .
2. Make small balls (lemon size ) out of the dough . Take 3 balls , flatten each ball with palms .
3. Apply oil on one ball , dust flour over . Top with the second ball and apply oil sprinkling flour over . Cover with the third ball and sandwhich the balls together .
4. Roll out the sandwhiched balls very thinly with the help of dry flour like tissue paper .
5. Stretch a little on all sides . Heat a inverted griddle ( up side down tawa ) . Place the rolled romali roti carefully over it and cook till done for about 1/2 a minute on both sides .
6. Remove , peel the romali roti into 3 seperate pieces . Fold like a handkerchief .
7. Serve hot with butter chicken or kadai chicken .