Roomali Roti
Paper-thin North Indian flatbread with a soft, foldable texture and light chew. Cooked quickly on an inverted hot surface, it pairs beautifully with kebabs, rich curries, and Mughlai gravies.
For 8 servings
- mix
Mix the flours and salt.
Add the all-purpose flour, whole wheat flour, and salt to a wide bowl and mix until evenly combined.
- knead · ~10 min
Knead the dough.
1.Add the oil and rub it lightly through the flour.2.Pour in the lukewarm water little by little and bring everything together.3.Knead for 8 to 10 minutes until the dough is smooth, soft, and slightly elastic.TIPKeep the dough softer than regular roti dough so it rolls thin without shrinking. - rest · ~20 min
Cover and rest the dough.
Cover the dough with a damp cloth and let it rest for 20 minutes. This relaxes the gluten and makes rolling easier.
- prep
Divide the dough into balls.
Knead the rested dough briefly, then divide it into 8 equal pieces and shape each piece into a smooth ball.
- other
Heat the cooking surface.
Place an inverted kadai or inverted tawa over medium-high heat and let it get very hot. The surface should be hot enough to cook the roti in seconds.
- prep
Roll the rotis very thin.
1.Dust the work surface lightly with the extra all-purpose flour.2.Roll one dough ball into a thin disc.3.Lift and stretch gently as needed until it becomes almost paper-thin and wide.TIPIf the dough springs back, let that piece rest for 2 to 3 minutes and roll again. - fry · ~1 min
Cook the roomali roti.
1.Drape the thin roti over the hot inverted kadai or tawa.2.Cook for 20 to 30 seconds until light spots appear.3.Flip and cook the other side for another 15 to 20 seconds without letting it crisp.TIPCook quickly on high heat so the roti stays soft and foldable instead of turning dry. - assemble
Fold and stack the rotis.
Remove the roti, fold it loosely like a handkerchief, and stack it in a clean cloth to keep it soft. Repeat with the remaining dough balls.
- serve
Serve hot.
Serve the roomali roti warm with kebabs, tikka, or rich curry dishes.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the dough softer than chapati dough; a stiff dough will resist rolling and tear instead of stretching thin.
- 2Resting is crucial here—if the disc shrinks back while rolling, cover it and wait a few minutes before trying again.
- 3Heat the inverted kadai fully before the first roti; if the surface is only warm, the roti turns dry rather than supple.
- 4Use very little dusting flour, because excess dry flour burns fast on the hot surface and leaves bitter spots.
- 5Cook only until faint brown blisters appear; overcooking makes roomali roti crisp instead of soft and foldable.
- 6As each roti comes off the heat, fold and hold it in a clean cloth so trapped steam keeps it pliable.
- 7For make-ahead service, half-cook the rotis briefly, stack in cloth, then rewarm for a few seconds just before serving.
Adapt it for your goals.
All-maida
Use only all-purpose flour for a more classic restaurant-style roomali roti with an even softer, silkier texture.
more wheatyMore-wheaty
Increase the whole wheat flour slightly for a nuttier flavor and a more rustic finish, though it may be a bit less stretchy.
ghee brushedGhee-brushed
Brush the hot rotis lightly with ghee before folding for richer flavor, especially good with kebabs and creamy gravies.
large partyLarge-party
Roll all dough balls halfway, keep them covered, then finish rolling and cooking in batches for smoother service during gatherings.
Why this is on our healthy list.
Some Whole Grain Goodness
The whole wheat flour adds bran and germ, contributing more fiber and a fuller grain flavor than using only refined flour.
Lower Added Fat Dough
Only a small amount of oil goes into the dough, so the bread stays soft without relying on lots of fat.
Simple Ingredient Flatbread
Made from basic flours, water, salt, and oil, this roti is a straightforward accompaniment without heavy enrichments.
Frequently asked questions
Usually the surface is not hot enough or the roti is cooking too long. Use a very hot inverted kadai and cook each side only for seconds.
