rumali roti recipe with step by step pics. rumali roti is one of the unleavened indian breads that is made traditionally in the awadhi, mughlai and hyderabadi cuisine. rumali roti is also one of the popular breads that is served in indian restaurants. these thin soft rotis are thin and can be folded like a handkerchief. hence the name rumali or roomali roti. the word ‘rumal’ means handkerchief in hindi language.
generally in restaurants rumali roti is made of all purpose flour (maida). when i was researching about rumali roti, i came to know that the traditionally rumali roti is made with 3:1 part of weights of both whole wheat flour and all purpose flour respectively. i make rumali rotis with a simplest and easiest method where the rotis are rolled thin and then cooked on a tawa. this method is suitable for a home cook.
usually on street side dhabas or in hotels, the rotis are flipped and stretched in air. flipping and stretching rotis in air requires good mastery and skill. these rotis are soft but not silky, smooth and ultra soft. for super softer rumali roti, you can increase the quantity of all purpose flour (maida) in the recipe.
rumali roti can be served hot with any north indian dal or gravy recipes like dal makhani, dal tadka, chana masala, paneer butter masala etc.
do remember that rumali roti have to be served hot and as soon as they are made. if served later they become chewy.
how to make rumali roti or roomali roti
1. in a large bowl or a parat (wide rimmed plate) take 2 cups whole wheat flour (240 grams) and ½ cup + 3 tablespoons all purpose flour or maida (80 grams). also add 1.5 teaspoon salt or add as required.
2. add 1.25 to 1.35 cups water in parts or intervals.
3. mix and begin to knead.
4. adding water in parts knead to a slightly sticky dough.
5. cover the dough with a moist cotton napkin or muslin. keep aside for 30 minutes.
6. after 30 minutes again knead the dough.
rolling rumali roti
7. make medium sized balls from the dough. cover with the moist cotton napkin and keep aside.
8. take a dough ball and sprinkle some whole wheat flour all over.
9. with a rolling pin (belan) begin to roll the dough.
10. while rolling sprinkle flour evenly all over if the dough sticks or gets sticky. roll to thin rotis having 11 to 12 inches diameter. do not add too much flour when rolling. add only enough flour which will help in rolling. if there is a lot of flour covering the rotis, then the rotis will become hard. roll to thin and slightly transparent rotis. also roll evenly and keep edges thin if they become thick.
making roomali roti on inverted tawa or kadai
11. now invert concave tawa or kadai with a long handle. its better to have an handle on the tawa. keep the flame to medium or medium-high.
12. sprinkle some flour on the tawa. if its become golden, then the temperature is fine on the tawa. if it burns quickly as soon as you add flour, then reduce the flame. wipe off this roasted flour from the tawa with a folded cotton napkin.
13. gently place the roti on the inverted tawa. be careful as the tawa is very hot.
14. begin to roast roti on medium to medium-high flame. you will see small bubbles appearing on the roti. with a clean folded cotton napkin, press the edges, center and sides so that the roti gets cooked. the cooking time includes the time taken for pressing the roti also.
15. roast for 40 to 45 seconds or till you see bubbles all over. do not cook too much or rotis become like papads and can become hard.
16. then flip with the help of tongs and roast the other side. there will be some blisters on the roti. at this step too press the roti with the napkin. cook the second side for 30 to 35 seconds. the cooking time includes the time taken for pressing the roti also. timing will vary depending on size, thickness of pan and flame intensity.
17. flip and place in a plate. you can spread some oil or ghee on the rumali roti if you want.
18. then fold with the help of tongs and serve hot. this way make all roomali rotis. serve rumali roti hot or else they become chewy.
19. serve roomali roti hot with north indian main course of dal or curries like dal fry or chana dal or paneer lababdar or dum aloo or palak paneer.
tips for making rumali roti
- the dough has to be kneaded very well.
- the dough should be smooth but also slightly sticky.
- while rolling sprinkle flour evenly so as to get thin rotis. but do not add too much flour as this will give hard rotis.
- rumali roti can be made both on an inverted tawa or kadai. you can even make on a tawa without inverting it.
- for best results use a heavy iron tawa.
- do not over roast or over cook the rotis as then they become hard.
- on the face of it, a roomali roti looks uncooked, but its not uncooked. since the roti is made thin, it does get cooked. so don’t worry as you won’t have any digestion issues.
few more roti recipes for you!
Rumali Roti
INGREDIENTS
- 2 cups whole wheat flour or 240 grams
- ½ cup + 3 tablespoons all purpose flour or 80 grams
- 1.5 teaspoon salt or add as required
- 1.25 to 1.35 cups water for kneading
INSTRUCTIONS
kneading dough for rumali roti
- in a large bowl or a parat (wide rimmed plate) take 2 cups whole wheat flour (240 grams atta) and ½ cup + 3 tablespoons all purpose flour (80 grams maida).
- also add 1.5 teaspoon salt or add as required.
- add 1.25 to 1.35 cups water in parts or intervals.
- mix and begin to knead. adding water in parts knead to a slightly sticky dough.
- cover the dough with a moist cotton napkin or muslin. keep aside for 30 minutes.
- after 30 minutes again knead the dough.
- make medium sized balls from the dough. cover with the moist cotton napkin and keep aside.
rolling rumali roti
- take a dough ball and sprinkle some whole wheat flour (chapati atta) all over.
- with a rolling pin (belan) begin to roll the dough.
- while rolling sprinkle flour evenly all over if the dough sticks or gets sticky. roll to thin rotis having 11 to 12 inches diameter.
- do not add too much flour when rolling. add only enough flour which will help in rolling. if there is a lot of flour covering the rotis, then the rotis will become hard.
- roll to thin and slightly transparent rotis. also roll evenly and keep edges thin if they become thick.
making roomali roti on inverted tawa or kadai
- now invert concave tawa or kadai with a long handle. its better to have an handle on the tawa. keep the flame to medium or medium-high.
- sprinkle some flour on the tawa. if its become golden, then the temperature is fine on the tawa. if it burns quickly as soon as you add flour, then reduce the flame.
- gently place the roti on the inverted tawa.
- begin to roast roti on medium to medium-high flame. you will see bubbles appearing on the roti. with a clean folded cotton napkin, press the edges, center and sides so that the roti gets cooked.
- roast for 40 to 45 seconds or till you see bubbles all over. do not cook too much or rotis become like papads.
- then flip with the help of tongs and roast the other side. at this step too press the rumali roti with the napkin. cook the second side for 30 to 35 seconds. timing will vary depending on size, thickness of pan and flame intensity.
- flip and place in a plate. you can spread some oil or ghee on the rumali roti if you want.
- then fold with the help of tongs and serve hot. this way make all roomali roti. serve rumali roti hot or else they become chewy.
- serve roomali roti hot with north indian main course of dal or curries.
Hi Dassana,
I’ve got celiac disease which means I cannot have anything with gluten in it. Do you have any advice on a substitute for wheat flour to make pooris, rotis and roomali rotis?
miriam, you can easily substitute wheat flour with various millet flours, rice flour etc to make poori and roti. i have shared some roti and poori recipes made with bajra flour, jowar flour, buckwheat flour, rice flour. you can check this collection of rotis where some gluten free roti are shared – https://www.vegrecipesofindia.com/roti-recipes/
for gluten free poori, please check this link – https://www.vegrecipesofindia.com/?s=gluten+free+poori where you will see three poori recipes made with rice flour, water chestnut flour (singhare ka atta) and buckwheat flour (kuttu ka atta).
This is not exactly a comment for any particular recipe. Just my observation. I find that the photographs of the recipes are not easy on the eyes. They are too ‘into the eyes’. May be leaving some margin outside of the subject (bowl, pan etc) would make it easier to see.
thanks for the suggestion. at times we tend to take close up shot so that the texture or consistency of the food preparation process is clearly visible to the readers. however we have noted down your point and will keep it in mind when taking photos.
Ur recipes are awesome. Just luv them
Thanks Nandita