Rumali Roti
Experience the magic of paper-thin, incredibly soft Indian flatbreads. Named 'Rumali' after the word for handkerchief, this bread is stretched until translucent and cooked on an inverted kadai. It's a delightful accompaniment to rich curries and kebabs, making any meal feel special.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Dough (15 minutes active, 30 minutes rest)
- b.In a large mixing bowl, whisk together 1.5 cups of maida, 0.5 cup of atta, salt, and sugar.
- c.Create a well in the center and add the neutral oil and warm milk. Mix with your fingertips to form a crumbly texture.
- d.Gradually add warm water, a little at a time, and knead to form a very soft, pliable, and slightly sticky dough. The dough should be softer than typical chapati dough.
- e.Transfer the dough to a clean, lightly oiled surface and knead for 10-12 minutes until it is extremely smooth, elastic, and no longer sticky.
- f.Coat the dough with a thin layer of oil, place it back in the bowl, cover with a damp cloth, and let it rest for at least 30 minutes. This step is crucial for gluten relaxation.
- 2
Step 2
- a.Prepare the Cooking Surface (5 minutes)
- b.Take a large, heavy-bottomed kadai or wok and place it upside down over your stove burner.
- c.Heat the inverted kadai on medium-high heat for about 5-7 minutes. It needs to be hot enough to cook the roti quickly but not so hot that it burns.
- d.To test the heat, sprinkle a few drops of water on the surface. If they sizzle and evaporate immediately, it's ready.
- 3
Step 3
- a.Shape and Stretch the Roti (2 minutes per roti)
- b.After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
- c.Take one ball, dust it generously with maida, and roll it into a thin circle about 6-7 inches in diameter.
- d.To stretch it further, place the rolled dough over the knuckles of both your hands. Gently rotate your hands, allowing gravity to stretch the dough into a large, thin, translucent circle. Be careful not to tear it.
- e.Continue stretching until the roti is about 10-12 inches in diameter and you can almost see through it.
- 4
Step 4
- a.Cook the Roti (1 minute per roti)
- b.Carefully and quickly drape the stretched roti over the hot inverted kadai, ensuring it lies flat without creases.
- c.Cook for about 30-45 seconds, or until small bubbles start to appear on the surface. The color will change slightly.
- d.Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without developing dark brown spots.
- e.Remove the roti from the kadai immediately.
- 5
Step 5
- a.Fold and Serve
- b.As soon as the roti is off the heat, place it on a clean cloth or plate.
- c.Fold it in half, and then in half again to create a triangle, resembling a folded handkerchief ('rumal').
- d.Stack the cooked rotis in a casserole dish or wrap them in a cloth to keep them warm and soft.
- e.Serve immediately with rich curries like Dal Makhani, Paneer Butter Masala, or with kebabs.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be extremely soft and well-rested. This is the most critical factor for achieving the paper-thin texture.
- 2Stretching the roti on your knuckles takes practice. Start slowly and don't be discouraged if the first few aren't perfect.
- 3Ensure the kadai is properly heated. If it's too cool, the roti will become chewy; if it's too hot, it will burn before cooking through.
- 4Work quickly when cooking. Rumali rotis cook in under a minute.
- 5Serve immediately. These rotis lose their signature softness and can become dry if left out for too long.
- 6Using a mix of maida (for elasticity) and atta (for flavor and structure) yields the best results.
Adapt it for your goals.
Herb Infusion
Add 1 tablespoon of finely chopped mint (pudina) or cilantro (dhania) to the dough for a fresh, herby flavor.
Whole Wheat VersionWhole Wheat Version
For a healthier alternative, increase the proportion of atta to maida. A 1:1 ratio works well, though the roti will be slightly less stretchy.
Vegan VersionVegan Version
Replace the milk with an equal amount of warm water or a plant-based milk like oat milk to make the recipe fully vegan.
Why this is on our healthy list.
Provides Instant Energy
The simple carbohydrates from the refined and whole wheat flour are quickly converted into glucose, providing a quick source of energy for the body.
Source of B-Vitamins
Wheat flour contains B-vitamins like niacin and thiamine, which are important for energy metabolism and maintaining a healthy nervous system.
Frequently asked questions
One homemade Rumali Roti contains approximately 150-160 calories, primarily from carbohydrates and a small amount of fat from the oil used in the dough.