Rumali Roti Recipe | Soft and Thin "Handkerchief" Roti

Rumali roti is a bread that has really grown on me. At Indian restaurants, I would always opt to have garlic butter naan with my favourite curries such as butter chicken. My mom introduced me to rumali rotis and I fell absolutely in love! These breads traditionally aren't made at home, but in this video I will be showing you how to prepare the dough and cook them right from home with two techniques! You don't have to go out to have the ultimate Indian feast! Enjoy!

  • 2 cups all-purpose flour, plus extra for dusting
  • 2/3 cup warm milk
  • 2 tsp olive oil
  1. Add all the flour in a large mixing bowl, add oil and slowly start adding milk and begin kneading. Knead until dough is soft, smooth but not sticky. 
  2. Cover with a damp cloth and rest at room temperature for 20 minutes. 
  3. Divide dough into 6 equal parts. Using extra flour to prevent sticking, begin rolling out the dough using a rolling pin. Roll into a circle until it is almost translucent. Constantly dusting with extra flour will prevent dough from tearing or sticking. 
  4. In the meanwhile, heat a wok or tawa pan on medium high heat until hot. Once the pan is hot, invert it upside down and heat for 2 more minutes. 
  5. Gently pick up a thinly rolled out flatbread and place on the back of the wok/pan. Using a clean kitchen towel, pat the dough to help with cooking and browning. Alternatively, you can roll the flatbread loosely onto the rolling pin and roll it out onto the pan/wok. 
  6. Using tongs, check if your bread has brown spots. If so, flip it and repeat pat down on the other side. Using tongs, fold the bread into a half circle and fold it over itself to neatly fold the roti. 
  7. Repeat steps 5-6 for remaining dough. 
  8. Brush with desi ghee/butter and serve hot. 


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