Rumali Roti Easy Indian Roti Recipe

Rumali / Roomali means ‘handkerchief’. This bread (roti) is so thin that you can fold it like a kerchief and hence the name. These breads are so popular that it is a common feature in most Wedding lunch/dinner menus. Anyone who has seen it being prepared in restaurants have a feeling that it is a difficult flat bread to prepare at home. This is because experienced chefs do not use a rolling pin to make these rotis, instead they toss them in air similar to how pizza is made in pizzerias. Also, at restaurants they are cooked on the inverted side (convex side) of a kadhai on high heat (generally over a tandoor - a coal fired oven). So there is a misconception that one requires fancy equipment and specialized skills to prepare this bread.

However, since the dough for rumali roti is soft and elastic, it can be rolled easily into thin flatbreads using a rolling pin. After coming to the US I have made them at home countless times as they are super easy to make and are perfect combination with spicy Indian curries. Compared to the rumali rotis we get at restaurants home made rotis are just a tad smaller. There is no difference in their taste, texture, and softness whatsoever! If you love flat breads and rolling, then this is another super easy bread that you should try at home.

How to make Rumali Roti

Step I

In a bowl, add all purpose flour, whole wheat flour, salt and mix well. Now add water little by little to form a soft dough. The amount of water required may vary depending on the brand of flour and weather conditions. Cover the dough and keep it aside for 30 minutes.

Step II

Divide the dough into 20 equal portions. Take two balls of dough and make small roti out of it. Approximately 3 inch in diameter. Spread oil and rice flour on top of one of the roti. Place another roti on top of this like a sandwich. Now roll this using rolling pin to form thin roti.

Step III

Heat the tava / non-stick pan. It should be very hot. Transfer the roti to the tava. When you see the bubbles flip on the other side. This process should be completed in few seconds else your roti will turn crispy and not soft. Now slowly separate the two rotis from the sealed edges. Fold it into triangle and repeat the process for the remaining dough Rumali Rotis are now ready. Serve hot and enjoy.

Tips

Dough should be smooth enough to make thin rotis. Tava should be very hot and the rotis should be cooked in few seconds on both the sides to keep it soft. I have used non-stick pan. The amount of water required may vary depending on the brand of flour and weather conditions. if your are not able to find rice flour, you can use corn flour (cornstach) or tapioca flour.

This is my old blog post. I am re-posting it again with new pics and a quick video of my husband trying to prepare roomali rotis. Hope you guys find it useful.

Some of my favorite, popular best and easy Indian flatbreads

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My husband tries his hand at making rumali roti. Do check out the video. See, I told you it was easy!! If he can make it, you can make it 🙂