Can I make rumali roti without an inverted kadai?

Yes, use any heavy pan or wok turned upside down, as long as the outer surface is smooth, clean, and evenly heated.

How thin should I roll the dough?

Roll it as thin as possible without tearing. Rumali roti should be almost paper-thin so it cooks very quickly and stays flexible.

Can I prepare the dough in advance?

Yes, you can make the dough a few hours ahead and keep it covered so it does not dry out. Let it come back to room temperature before rolling.

How do I keep rumali roti soft after cooking?

Fold each hot roti and stack it in a clean cloth or covered container. This traps gentle steam and prevents the bread from drying out.

Can I store and reheat leftover rumali roti?

Yes, cool them completely, wrap well, and refrigerate. Reheat briefly on a hot pan or steam lightly in a cloth to restore softness.

Home / Recipes / north_indian / Rumali Roti

north_indianMediumveganvegetariandairy freenut free

Rumali Roti

RATING

4.6/5(178)

TASTE SCORE

8/10

Paper-thin North Indian flatbread cooked quickly on an inverted hot pan until soft and lightly speckled. Its flexible texture makes it perfect for scooping up kebabs, curries, and rich gravies.

PREP

25m

COOK

20m

SERVES

1 PIECE

116 cal

SERVINGS

INGREDIENTS

For 8 servings

1.5 cupall-purpose flour½ cupwhole wheat flour1 pinchsalt1 tspoil · for the dough¾ cupwater · lukewarm, add as needed

NUTRITION · PER SERVING

116

CALORIES · 1 PIECE

Protein3g · 10%

Carbs23g · 79%

Fat1g · 8%

Fiber1g

Sugar0g

Saturated fat0g

Cholesterol0mg

Sodium19mg

Potassium53mg

Phosphorus57mg

How we calculate →

METHOD · 8 STEPS

knead · ~10 min
Knead the dough.
1.Mix all-purpose flour, whole wheat flour, and salt in a wide bowl.
2.Add oil and rub it into the flour with your fingertips.
3.Pour in lukewarm water a little at a time and knead into a soft, smooth dough.
4.Knead for 6 to 8 minutes until the dough feels elastic and supple.
TIPKeep the dough softer than chapati dough so the rotis roll out very thin without springing back.
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 · ~5 min
Divide and shape the dough balls.
1.Knead the rested dough briefly until smooth again.
2.Divide it into 8 equal portions.
3.Roll each portion into a smooth ball and keep them covered to prevent drying.
other · ~5 min
Heat the cooking surface.
Place an inverted kadai or an inverted heavy pan over medium-high heat and let it get very hot. The surface should be evenly heated before you start cooking the rotis.
TIPA properly hot inverted pan helps the roti cook in seconds and stay soft instead of turning dry.
prep · ~10 min
Roll the rotis very thin.
1.Dust the work surface lightly with the extra all-purpose flour.
2.Flatten one dough ball and roll it out as thinly as possible into a large circle.
3.Lift and stretch gently with your hands if needed to make it even thinner.
4.Keep the rolled roti lightly dusted so it does not stick or tear.
TIPRoll one roti at a time and cook it right away for the best soft, foldable texture.
fry · ~4 min
Cook the rumali roti.
1.Place the thin roti carefully over the hot inverted pan.
2.Cook for 20 to 30 seconds until small bubbles appear and light spots form.
3.Flip and cook the other side for another 15 to 20 seconds.
4.Remove once the roti is cooked through but still soft.
TIPDo not overcook, or the bread will become crisp instead of soft and foldable.
assemble · ~3 min
Fold and stack the rotis.
Fold each hot roti loosely like a handkerchief and stack them in a clean cloth to keep warm and soft while you cook the remaining rotis.
serve
Serve the rumali roti warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the dough slightly softer than chapati dough so it stretches paper-thin without cracking.
2
Resting under a damp cloth is key; uncovered dough balls develop a dry skin and tear while rolling.
3
Make sure the inverted kadai is fully hot before cooking, or the roti will dry out before it gets light spots.
4
Roll and cook one roti at a time to prevent the thin discs from sticking to the counter or shrinking back.
5
Use only a light dusting of flour; too much dry flour burns quickly on the hot inverted pan.
6
Cook just until tiny bubbles and pale brown speckles appear, then remove and fold immediately to trap steam.
7
Stack the cooked rotis in a cloth-lined container so they stay soft and flexible for serving.