West Indian Style Rumali Roti

Ingredients

The West Indian version of Rumali Roti differs from the original Indian cuisine in terms of flavor profile and cooking technique. While the original Indian Rumali Roti is typically cooked on a tawa (flat griddle), the West Indian version is often cooked on a hot griddle or skillet to achieve a slightly charred and smoky flavor. Additionally, the West Indian Rumali Roti may incorporate local spices or herbs to enhance the flavor and complement the regional cuisine. We alse have the original recipe for Rumali roti, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 3/4 cup (180ml) water 3/4 cup (180ml) water
• Extra flour for dusting Extra flour for dusting

Nutrition

• Calories (kcal / KJ): 160 kcal / 670 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 32g, 0g
• Protein: 4g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt.
2. 2.
   Add the vegetable oil and gradually pour in the water while kneading the dough.
3. 3.
   Knead the dough for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Divide the dough into small balls and cover them with a damp cloth. Let them rest for 15 minutes.
5. 5.
   Take one dough ball and dust it with flour. Roll it out into a thin circle, approximately 10-12 inches in diameter.
6. 6.
   Heat a griddle or skillet over medium-high heat.
7. 7.
   Place the rolled-out dough on the hot griddle and cook for about 30 seconds or until bubbles start to appear.
8. 8.
   Flip the roti and cook for another 30 seconds or until it puffs up and develops a slight char.
9. 9.
   Remove the roti from the griddle and keep it warm in a clean kitchen towel.
10. 10.
    Repeat the process with the remaining dough balls.
11. 11.
    Serve the West Indian Rumali Roti warm with your favorite West Indian curries or stews.

Treat your ingredients with care...

• All-purpose flour — Ensure that the flour is fresh and free from any lumps for a smooth dough.

Tips & Tricks

• To achieve a thin and soft texture, roll out the dough as thinly as possible.
• If the roti is not puffing up, press it gently with a clean kitchen towel while cooking.
• For added flavor, sprinkle some chopped fresh herbs or spices on the roti before cooking.

Serving advice

Serve the West Indian Rumali Roti as a side dish with your favorite West Indian curries or stews. It can also be enjoyed on its own as a light and flavorful snack.

Presentation advice

Fold the West Indian Rumali Roti into quarters or roll it up like a wrap to showcase its thin and delicate texture. Serve it on a warm plate or in a bread basket lined with a clean kitchen towel.