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Every thing about ROOMALI ROTI | Vahrehvah :

Roomali Roti

Roomali roti or rumali roti is very thin flat bread from the northernmost part of India and Pakistan. It is one of the popular traditional dishes from the Mughlai cuisine. The word rumal means handkerchief in Urdu and Hindi, hence rumali roti means handkerchief. Bread as the roomali roti is extremely thin and usually served folded like a handkerchief.

The bread is usually made with a combination of whole and white wheat flours (atta and maida respectively) and best cooked on a tandoor. Roomali roti is larger in size than any normal chapati or roti. The appearance of the roomali roti is more like a handkerchief and can be easily folded like a hankywithout tearing the roti. Roomali roti is best when served with nice meat curries or with juicy kababs.

Also goes best with dishes like paneer butter masala or butter chicken or any korma etc. There is no leavening in this simple, tender Indian flatbread of bread flour, oil, salt and water. Once shaped, it bakes on an inverted skillet on the stove. To make the roomali roti, firstly mix whole wheat flour (atta) and all purpose flour (maida) together. Maida is actually added as it is gluten free and stretchable and keeps the roti soft.

Sieve them together. Add little by little water and make smooth and elastic dough. Add oil and set aside covered with moist muslin cloth for 15 mins. Now make small balls of the dough and roll like a thin chapatti using dry flour with thinner edges and thicker center. Roll it well to a large roti. Heat an inverted griddle (tawa). Place the roti carefully over it and cook till done. Flip on the other side and cook again. Fold it like a handkerchief. Serve hot with any vegetable curry or hot kababs. Do not use any nonstick pan upside down as it will permanently damage the pan. Do watch the making of roomali roti at home at:

 You can also use the wok or kadai to cook the roomali roti. Wheat is one of the ancient grains and originated from the southwestern Asia, it has been consumed as a food for more than 12,000 years. As it was looked upon as the Staff of Life, it played an important role of religious significance and was part of the sacred rituals of many cultures. Greek, Roman, Sumerian and Finnish mythology had gods and goddesses of wheat.

This exceptionally nutritious grain is still considered to be sacred in some areas of China. Whole wheat is a very good source of dietary fiber and manganese. It is also a good source of magnesium. So now you don’t need to go to the restaurants to eat the roomali roti and as well make it by your own self. The roomali roti may not come immediately the same like restaurants at the first time. As this needs a little extra skill in making a roomali roti.


Roomali Roti

Roomali Roti

4.0 Stars based on 368 Reviews
Author : sreya85... Published On : Nov 27, 2007
Preparation Time:  7 min Recipe Type :    Breads
Cooking Time :  25 min Standing Time :   5-8 mins
Yield : 4 (4 servings)  Ingredient : Flour

Description :  Roomali Roti Recipe made easy, learn how to make Roomali Roti Recipes at home.

Recipe of Roomali Roti
Ingredient Name Unit Quantity









Water to knead


Whole Wheat Flour (Atta)



Directions | How to make Roomali Roti

  1. Mix wheat flour maida, salt andsieve them together.

  2.  add water bit by bit and make a smooth and elastic dough add oil and set aside covered with moist muslin cloth for 15 min.

  3. Now make small balls of the dough and roll like a thin chapati of about 8" diameter circle using little dry flour  with thicker center and thinner edges 

  4. Heat an inverted griddle (tawa).

  5. Place the roti carefully over it and cook till done.

  6. Fold it like a handkerchief.

  7. Serve hot with hot vegetable or hot kababs

    do not use nonstick pan upside down as it will permanently damage it


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