Rumali Roti
by Tarla Dalal
rumali roti recipe | homemade roomali roti | restaurant style rumali roti | with 22 amazing images
rumali roti recipe | homemade roomali roti | restaurant style rumali roti | soft and extremely thin, rumali roti is one of the most popular flatbreads of India that can be enjoyed with subzis and dals! Learn how to make restaurant style rumali roti.
rumali/ roomali roti is also known as handkerchief roti because it’s as light as a handkerchief or rumal/roomal and folded like one, this flatbread came to be known as rumali roti. Usually on street side dhabas or in hotels, the rotis are flipped and stretched in air. Flipping and stretching rotis in air requires good mastery and skill.
Traditionally, this rumali roti is made using plain flour, milk and salt. We have made rumali roti with a combination of plain flour and whole wheat flour and then kneaded with milk. To make this recipe flavourful, the dough is kneaded using butter/oil and then rested for 1 or 2 hours to let it rise. Further, they are rolled and hand-tossed and are made so thin that they can tear with just two fingers.
rumali roti is best enjoyed with creamy and thick gravies with a rich taste in it. For the same reason, it is paired with Punjabi food and Mughlai dishes.
Tips to make rumali roti: 1. Make sure to knead the dough well till soft. 2. If you cannot hand-toss to make these rotis, roll them evenly as thin as you can using a good amount of plain flour. 3. Make sure to serve these rotis immediately as they can become unchewable if eaten cold. 4. While making Rumali roti at home, you can use a large wok to cook them easily and this will also give you the feel of restaurant-style roti.
Enjoy rumali roti recipe | homemade roomali roti | restaurant style rumali roti | with detailed step by step images
Rumali Roti recipe - How to make Rumali Roti
Resting Time: 1 hour Preparation Time: Cooking Time: Total Time:
Makes 9 rotis
For Rumali Roti
1 cup plain flour (maida)
1/3 cup whole wheat flour (gehun ka atta)
salt to taste
2 tsp oil
plain flour (maida) for rolling
For rumali roti
- For rumali roti
- To make {span class="bold1"}rumali roti{/span}, combine all the ingredients together and knead a soft dough using approx. 1/2 cup water.
- Stretch and knead the dough for 8 to 10 minutes till soft. Cover with a damp muslin cloth and keep aside for 1 hour.
- Meanwhile combine the ½ tsp salt and ½ cup water in a bowl, mix well and keep aside.
- Divide the dough into 9 equal portions and roll out each portion into 300 mm. (12") diameter very thin circle using little plain flour for rolling.
- Heat a big kadhai upside down, when hot sprinkle salt water on it.
- Place the roti on hot kadhai and let it cook on a medium flame for few seconds.
- Turn it over and cook it again for few more seconds or till light brown spots appear from both the sides.
- Serve the {span class="bold1"}rumali roti{/span} immediately with sabzi of your choice.
rumali roti video
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what is rumali roti made of?
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rumali roti recipe | homemade roomali roti | restaurant style rumali roti | is made of cheap and easily available ingredients in India: 1 cup plain flour (maida), 1/4 cup whole wheat flour (gehu ka atta), Salt to taste, 2 tsp oil and plain flour (maida) for rolling. See the below image of list of ingredients for rumali roti.
how to make dough for rumali roti
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To make rumali roti recipe | homemade roomali roti | restaurant style rumali roti | In a deep bowl, add 1 cup of plain flour (maida).
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Add 1/4 cup whole wheat flour (gehun ka atta).
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Add salt to taste.
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Add 2 tsp oil.
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Add ½ cup of water..
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Mix all the ingredients together using hands.
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Knead a soft dough using approx. 1/2 cup water. Dough should be soft and sticky.
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Stretch and knead the dough for 4 to 5 minutes till soft.
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Cover with a muslin cloth and keep aside for 1 hour.
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This how the dough looks after resting.
how to make rumali roti
- Combine ½ tsp salt in a small bowl.
- Add ½ cup water, mix well and keep aside.
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Divide the dough into 9 equal portions.
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Roll out each portion into 12 “ diameter thin circle using plain flour for rolling.
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Heat a big kadhai upside down, when hot sprinkle salt water on it.
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Place the roti on the hot kadhai and it and let it cook on a medium flame till light brown spots appear from both the sides.
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Turn it over and cook it again for few more seconds or till light brown spots appear from both the sides.
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Serve rumali roti recipe | homemade roomali roti | restaurant style rumali roti | hot with sabzi of your choice.
pro tips to make rumali roti
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Ensure to use plain flour which is stored on room temperature.
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Make sure to knead the dough well till soft and sticky.
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If you cannot hand-toss to make these rotis, roll them evenly as thin as you can using a good amount of plain flour.
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Make sure to serve these rotis immediately as they can become unchewable if eaten cold.
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While making Rumali Roti at home, you can use a large wok to cook them easily and this will also give you the feel of restaurant-style roti.
| Energy | 240 cal |
| Protein | 7.2 g |
| Carbohydrates | 40.8 g |
| Fiber | 1.6 g |
| Fat | 5.5 g |
| Cholesterol | 4.8 mg |
| Vitamin A | 85.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.5 mg |
| Vitamin C | 0.3 mg |
| Folic Acid | 6.3 mcg |
| Calcium | 78.2 mg |
| Iron | 1.8 mg |
| Magnesium | 43.9 mg |
| Phosphorus | 132.3 mg |
| Sodium | 11.9 mg |
| Potassium | 118.7 mg |
| Zinc | 0.6 mg |
I have been following your recipes and also has tried some. They turn out good but this is not the way to make traditional rumali rotis. They should be rolled in pair with little oil between them and would separate out in pair on heating.
Edited after original posting.