Roomali Roti | How Make Rumali Roti at Home
Roomali Roti is a soft, thin, hand-stretched Indian flatbread traditionally cooked on an inverted wok (tandoor style). It's popular in Mughlai cuisine and pairs well with rich curries and kebabs. Made with a mix of all-purpose flour (Maida) and wheat flour, the dough is kneaded soft, rested well, and then rolled ultra-thin before being cooked quickly on a hot surface. The result is a light, foldable roti that resembles a handkerchief—hence the name "Roomali" (meaning "handkerchief").
Ingredients
For the Dough
- 3cups Flour (all purpose)
- 1cup Atta (Whole Wheat Flour)
- a generous pinch Salt
- 2tbsp Oil
- as required Water
For Seasoning
- 1cup Water
- 2tsp Salt
Instructions
For the Dough
- Mix together Maida, atta, salt, oil and water together. Knead them to make a soft dough. Make sure to not over knead the dough for this recipe, just make sure it comes together and then cover it with a damp cloth. Keep aside and let it rest for at least 10mins.
- Now divide the dough into 6 equal sized balls, roll them up and keep under a damp cloth for another 10-15mins.
- In the meantime, use an ultra-tawa or a clean kadai and place it inverted on to the gas stove. Heat it to a high. In a cup of water add salt and mix it. Sprinkle some of this salted water over the hot kadai bottom. The water should immediately evaporate and leave some salt sticking to it. This will prevent the roomali roti from falling off while cooking.
Technique 1
- Dust the kitchen counter with dry flour and place the Roomali Peda, press it and fatten with your fingers. Make sure the sides are thin and a bit thicker in the centre. Using a rolling pin roll it out thin till about 12inches in diameter.
- Pick it up and carefully place it over the inverted hot kadai to cook it. Flip it to cook on the other side, you can gently press the sides with a kitchen cloth. Remove and fold it like a handkerchief and serve immediately or cover it with a clean kitchen cloth to serve later. Repeat the same with the other remaining dough.
Technique 2
- Dust the kitchen counter with dry flour and place the Roomali Peda, press it and fatten with your fingers. Make sure the sides are thin and a bit thicker in the centre. Using a rolling pin roll it out thin till about 9inches in diameter. Pick the dough up and slap it on to the back of the hands (watch the video to know the exact technique).
- Once it rolls out to about 12inches in diameter carefully place it over the inverted hot kadai to cook it. Flip it to cook on the other side, you can gently press the sides with a kitchen cloth. Remove and fold it like a handkerchief and serve immediately or cover it with a clean kitchen cloth to serve later. Repeat the same with the other remaining dough.
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