Rumali Roti | Homemade Roomali Roti Recipe

Rumali Roti

Long time no bread recipe right?! I am here to fix it. When I made the yummiest tastiest egg curry (even if I say so myself) Egg Rogan Josh, I did not want to make the regular or the usual fare. Nothing wrong with our plain old rotis or pulkas but then that’s what we make most of the times during the week. Weekend means something special and when you have something as delightful as Egg Rogan Josh on the side, you want something yummy for the main as well.

Rumali Roti

Rumali or Roomali means hand kerchief. Wondering how a roti is named after a hankie?! Read on. This roti is as thin as a hand kerchief that it can folded like one too. Although tandoori preparations like Roti, Naan or Kulcha are much popular and are easily available in any restaurant, it always is not the case with Rumali Roti. It’s not easily found on a restaurant menu card (atleast to the places I have been) but it is one of the tastiest Indian breads. It does seem a little difficult but once you get the hang of it, it makes your job of preparing the rotis much easier – you will know why when I get to the recipe.

Rumali Roti

Rumali Roti has to be very thin. Needless to say, these rotis are spread out and melt in mouth soft as well. Years ago, I prepared these rotis after watching a chef prepare them on TV and ever since, this has been my fail proof method. I really don’t know if the traditional method is any different but this works best for making Roomali Roti at home. Usually all-purpose flour is used in making Rumali roti but I have always used whole wheat flour in my kitchen – they turn out a lot better and stay soft for hours later!

Rumali Roti


To make Rumali Roti | Homemade Roomali Roti Recipe

  • Servings: makes 8 rotis
  • Difficulty: Medium
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What I used –

  • Whole Wheat Flour, 2 cups + extra for dusting
  • Salt, as required
  • Water, as required
  • Oil, 1 tsp + 2 tsp + extra for drizzling on rotis

Rumali Roti

How I made –

1. In a bowl, add whole wheat flour and salt – mix well. Add water little by little and knead it into soft, pliable dough. The dough should not be too hard and should be non-sticky. Add 1 tsp of oil and knead again. Set it aside for 10-15 mins.


2. Split the dough in equal measures and make medium sized balls (I got 8 balls out of the dough). Dust the rolling pad with some whole wheat flour. Take a ball of dough and roll it into medium sized circle. Dust extra flour if required. Set it aside. Similarly repeat the same with another ball of dough as well.

3. Place one of the rolled out rotis and apply a layer of oil on top. Place the other rolled out roti on top and press firmly. Dust some flour if required and roll this double roti as thin as possible making sure it is not sticking to the rolling pad or pin.


4. Meanwhile heat a flat pan or tawa. Once hot, set it on medium flame and carefully transfer the rolled out Rumali Roti onto the pan. Within few seconds, there would be bubbles forming on the roti. Flip it gently onto the other side and drizzle some oil on the cooked side. After 30 secs or so, flip it again and drizzle oil on the other side.


5. With both the sides cooked and oiled, golden brown spots appear all over the roti and automatically, both the rotis begin to separate easily. At this stage, remove them from the pan. Immediately separate out the rotis. Fold each Rumali roti in half and again fold it to form a triangle. Repeat it with rest of the dough.


6. Serve hot with any spicy gravy or North Indian curries. I served these up with Egg Rogan Josh.



Note –
  • I used whole wheat flour to makes these rotis. If desired, Maida/All purpose flour can be used as well.
  • The dough for these rotis should be firm but soft and pliable. If the dough is a bit runny, it can get very difficult to make these rotis.
  • I used my food processor to make the dough, to fasten the kneading process. Softness of these rotis depend on how well the dough is kneaded. If making the dough by hand, knead for 10-12 mins at the least.
  • Apply a layer of oil using pastry brush on the rolled out roti evenly. This helps in separating the rotis once cooked.
  • After setting two rotis together, roll them out as thin as possible. I couldn’t get the perfect round shape and it doesn’t matter! As long as the rotis are evenly rolled out and are thin, that is good enough.
  • Instead of oil, ghee can be used to cook the rotis.
  • The rotis are cooked on one side only and that’s why it is important to roll them out quite thin so that they are cooked properly.
  • Separate out the rotis while they are hot otherwise the moisture can make it hard to split them up later.
  • I kept these covered for over three hours and yet, these Rumali rotis stayed soft.

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Bringing this to Fiesta Friday #127. The co-hosts for this week are Suzanne @ apuginthekitchen and Jess @ Cooking Is My Sport ?

11 thoughts on “Rumali Roti | Homemade Roomali Roti Recipe

  1. I’ve always wanted to learn how to make authentic roti; I’ve just started making curries and I know that roti and curry go together like peanut butter and jelly. Yours look absolutely perfect; thank you for sharing 🙂

  2. Hmm, now I know what makes rotis different from naan bread. I didn’t know that rotis are cooked on one side only. I have seen a cooking video which is preferred to be served with roti, but I want to make my own roti. Now, I can work that recipe and make these, too. Yay! 😀 Thanks for sharing. These look so good. x

    1. Jhuls, this recipe is a variation of the original roti. Basically rotis are cooked on both the sides but these Rumali Rotis are supposed to be super thin and their preparation varies. As they are thin, it is enough to cook on one side 🙂 You can surely give this recipe a try but this is not a regular roti. I will probably put up a recipe for the roti as well 🙂

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