Malai ki Roti
A rich, soft flatbread made with fresh cream and milk.
About this dish
Malai ki Roti is an indulgent, soft flatbread that showcases the Hyderabadi love for rich dairy. Unlike standard rotis, the dough is kneaded entirely with fresh cream (malai) and milk, resulting in a bread that is incredibly tender and stays soft for hours. It was traditionally served in elite households during special breakfasts or paired with rich meat gravies.
Ingredients
- 250g (2 cups) All-purpose flour (Maida) or a 50/50 mix with Atta
- 120ml (1/2 cup) Fresh thick cream (Malai)
- 60-80ml (1/4 to 1/3 cup) Full-fat milk, lukewarm
- 1/2 tsp Salt
- 1 tsp Sugar, powdered
- 1 tbsp Ghee, for brushing
- Extra flour for dusting
Method
- 1
Sifting the dry ingredients
Sift the flour, salt, and powdered sugar into a large wide-mouthed bowl. Sifting aerates the flour, ensuring the roti doesn't become dense and chewy.
- 2
Incorporating the cream
Add the fresh cream (malai) to the center of the flour. Use your fingertips to rub the cream into the flour until it resembles coarse breadcrumbs. This ensures the fat is evenly distributed.
- 3
Kneading with milk
Slowly pour in the lukewarm milk, a tablespoon at a time. Knead into a smooth, pliable dough. The dough should be softer than a regular chapati dough but not sticky. Knead for at least 5-7 minutes.
- 4
The Resting Period
Cover the dough with a damp muslin cloth and let it rest for at least 30-45 minutes. This allows the gluten to relax and the fats to settle, making the rolling process much easier.
- 5
Dividing and Rounding
After resting, give the dough a quick knead. Divide into equal lemon-sized balls (approx 8-10). Roll each ball between your palms until perfectly smooth without cracks.
- 6
Rolling the roti
Lightly dust a work surface with flour. Roll out each ball into a circle of about 6 inches in diameter. These should be slightly thicker than a standard phulka to maintain their characteristic softness.
- 7
Heating the Tawa
Heat a heavy cast-iron tawa or griddle over medium heat. It is ready when a drop of water flicked onto it sizzles and evaporates immediately. Do not use high heat, as the cream in the dough can burn easily.
- 8
Cooking technique
Place the roti on the tawa. Wait for 30 seconds until tiny bubbles appear on the surface. Flip it and cook the other side. Press gently with a clean cloth to encourage even puffing.
- 9
Applying Ghee
Once both sides have light golden-brown spots, remove from the tawa. Immediately brush one side with a thin layer of ghee. The heat of the roti will melt the ghee into the pores, sealing in the moisture.
- 10
Stacking and Serving
Stack the rotis in an insulated container (hot box) lined with a paper towel. This stacking allows them to steam each other slightly, ensuring they remain soft until the moment they are served.
Notes & variations
- If you don't have fresh malai, use chilled heavy whipping cream (unsweetened).
- For a healthier version, use 100% whole wheat flour, but it will be slightly less soft.
- Do not over-cook; these rotis should not be crispy. Stop once golden spots appear.
- The dough can be refrigerated for 24 hours, but bring it to room temperature before rolling.
Serve with
A spicy Paneer Butter Masala or Hyderabadi Dum ka Murgh.
Cook's note
The secret is the lukewarm milk; it activates the fats in the cream, resulting in a 'melt-in-mouth' texture.