Those soft, thin roti's you order at restaurant is not so tough to make at home.
Name originating from 'rumal' meaning Kerchief in Urdu is an combination of maida and wheat flour and is cooked on inverted griddle/tawa/kadaai. After cooking, these are folded in four and is served hot with sizzling mughalian curries. Here, I used lesser maida than original composition ie one parts of wheat flour with 1/4 part of maida. Rotis thus obtained were super-soft and much to my surprise stayed soft for more than six hours. And most interesting fact is that these are zero-oil rotis, so go ahead and give an try, for you are sure to get praised :)
