Rumali roti recipe with full video, step by step detailed instructions to make soft and thin roti at home in easy method.
Rumali roti is super thin roti, meaning as thin as handkerchief and can be folded easily like a cloth.
I love rumali roti, both taste wise and also the recipe has all simple ingredients unlike naan or kulcha which involves yeast or cooking soda to prepare.
It is not heavy when had, as I make with major wheat flour ratio than maida. Also no butter.
I made it with water, but you can use lukewarm milk too for more softer results.
Some videos I saw had cooking soda too, but I don't think we really need it.
So I adapted the recipe from Vah chef which is easy. I adapted an easier method though, for my convenience.
I did tried cooking the rumali roti over an inverted kadai and saw, but the kadai I have is copper bottom and I could not get a softer result.
So I did in tawa itself, so if you are also trying first time like me, can follow this same way.
Step by step
- Take wheat flour, maida and salt in a mixing bowl, mix well. Add water little by little to make a soft pliable dough. Refer notes for more tips.
2. Knead for 5 mins, apply oil and keep aside for 10 mins minimum.
3. After 20 mins, knead again for 5 mins. Divide into equal sized balls.
4. Dust generously with maida and roll into thin roti. Dust in between rolling well, so that rolling out thin is easy.
5. Take out carefully and cook over hot tawa. It gets cooked really fast in few seconds.
6. Flip and cook for few more seconds, until small brown spots appear here and there.
Fold and stack in hot pack, enjoy hot with any rich gravy or vegetable subji. We had with paneer butter masala.
Rumali roti recipe
- 1.5 cups Wheat flour atta
- ½ cup Maida all purpose flour
- 2 teaspoon Oil
- Water as needed
- Take wheat flour, maida and salt in a mixing bowl, mix well.
- Add water little by little to make a soft pliable dough. Refer notes for more tips.
- Knead for 5 mins, apply oil and keep aside for 10 mins minimum.
- After 20 mins, knead again for 5 mins. Divide into equal sized balls.
- Dust generously with maida and roll into thin roti.
- Sprinkle flour in between rolling well, so that rolling out thin is easy.
- Take out carefully and cook over hot tawa. It gets cooked really fast in few seconds.
- Flip and cook for few more seconds, until small brown spots appear here and there.
- You can make with half maida half atta too.
- You can use lukewarm milk in place of water.
- The dough should not be too tight, should be soft to handle, as well as not sticky.
- If too tight, sprinkle a teaspoon or two and knead for making it soft. If sticky, add more flour and knead.
- Resting the dough and kneading 5 mins before and after gives smooth and even roti.
- Dusting in between generously helps you to roll really thin. It should not stick to the rolling stone.
- Using maida is recommended for dusting than atta.
- Do not cook in lower heat as it might affect the texture of the roti. It tends to get crispy if you cook in low flame for longer time.
I love it. I have glass top stove. So waiting for this which can be done without flame. I tasted it during my college days. Since then waiting to try by myself. Thanks it came out nice. But little chewy dont know why?
First time tried with multigrain atta. This time pure wheat flour and came out good. Thanks