Rumali Roti Recipe: How to Make It Soft & Restaurant-Style
|
|
Time to read 4 min
Have you ever ordered your favorite curry and it arrived with perfect rumali rotis that melt right in your mouth? You might have even tried recreating the same experience at home, but the rotis may have turned too thick, chewy, or dry.
Do you want to replicate the same soft, thin rumali rotis at home? Try this easy rumali roti recipe!
In this blog, we break down the process into simple, doable steps so you can get restaurant-style results without stress.
What Is a Rumali Roti?
A rumali roti is a traditional Indian flatbread known for its ultra-thin texture and soft, foldable structure.
The name “rumali” comes from the word “rumal,” which means handkerchief, because the roti is thin enough to fold like cloth. This flatbread is usually made with a mix of all-purpose and whole wheat flour, rolled very thin, and cooked quickly on high heat.
How to Make Rumali Roti at Home: Step-by-Step Rumali Roti Recipe
This rumali roti recipe focuses on simplicity while helping you achieve the right texture.
Ingredients:
- All-purpose flour (maida)
- Whole wheat flour (atta)
- Salt
- Water
- Oil
Process to Make Rumali Roti at Home:
Step 1: Prepare a Soft Dough
- Start by combining all-purpose flour with whole wheat flour in a 3:1 ratio. Add a pinch of salt to the flour mixture for taste.
- Gradually add water and knead the mixture into a soft and smooth dough.
- Once the dough comes together, add a little oil and knead again for a few minutes to improve elasticity. This step is important for achieving thin rotis later.
Step 2: Let the Dough Rest Properly
- Cover the dough and let it rest for at least 30 minutes. Resting allows the gluten to relax, which makes rolling much easier.
- If you skip this step, the dough may shrink back and become difficult to handle while rolling.
Step 3: Roll the Dough Very Thin
- Divide the dough into small balls and roll each one into a thin circle. The thinner you roll, the better the final texture will be.
- Try to keep the thickness even for all rotis, so they cook uniformly. This is key to a successful soft rumali roti recipe.
Step 4: Cook on High Heat
- Heat an inverted tawa or a large pan on high heat. Carefully place the rolled roti on the surface and cook it quickly.
- Flip once you see bubbles forming and light spots appearing. The roti should cook within seconds while staying soft and flexible.
Make It Easier with Rotimatic
Making perfectly thin rotis manually can take time and practice. This is where Rotimatic NEXT simplifies your routine.
- Just add flour, water, and oil, choose your settings, and the machine handles kneading, rolling, and cooking.
You can get fresh rotis in 90 seconds with consistent results every time.
Tips to Make Soft, Thin Rumali Rotis at Home
Below are some practical and easy tips you can follow to make rumali rotis at home:
- Always use a soft dough for better flexibility.
- Roll the dough as thin as possible without tearing.
- Cook on high heat to avoid dryness.
- Do not overcook, as it can make the roti hard.
- Stack rotis immediately to retain softness.
What to Serve with Rumali Roti
Most Indian curries and gravies pair well with rumali roti! Here are some specific dishes that will taste great:
- Butter chicken or chicken curry
- Paneer tikka masala
- Seekh kebabs or grilled meats
- Dal makhani or creamy lentils
It works well for both everyday meals and special occasions.
Read More: What to Eat with Roti
FAQs About Rumali Roti
What Is a Rumali Roti?
A rumali roti is a traditional flatbread known for its ultra-thin texture and soft, foldable structure.
The name “rumali” comes from the word “rumal,” which means handkerchief, because the roti is thin enough to fold like cloth.
What is rumali roti made of?
Rumali roti is typically made using a mix of all-purpose flour and whole wheat flour, along with water, salt, and a little oil.
Why is it called rumali roti?
The word “rumal” means cloth, reflecting how easily the roti can be folded. It is called “rumali roti” because it is extremely thin and soft, similar to a handkerchief.
What type of flour is best for making rumali roti?
A combination of all-purpose flour and whole wheat flour works best. All-purpose flour provides elasticity, while whole wheat flour adds structure and flavor to the roti.
How do I make rumali roti soft and thin?
To make your rumali rotis soft and thin, you need to knead a soft dough, allow enough resting time, and roll it very thin. Cooking on high heat for a short duration also helps maintain softness.
Can I make rumali roti without an inverted tawa?
Yes, you can use a regular pan or tawa. However, an inverted surface helps achieve the traditional texture more easily because it mimics the curved cooking style.
Why does my rumali roti turn hard or chewy?
This usually happens due to overcooking or using a stiff dough. Cooking on low heat can also dry out the roti, making it less soft and flexible.
How do I store rumali roti to keep it soft?
Store rumali rotis in a clean cloth or an airtight container immediately after cooking. This helps retain moisture and keeps them soft for longer.
Can rumali roti be made ahead of time?
Yes, you can prepare them ahead of time and store them properly. Reheat them lightly before serving to restore softness.
What dishes are best served with rumali roti?
Rumali roti pairs best with rich gravies, kebabs, and creamy curries. It complements dishes that have bold flavors and sauces.
Can I make rumali roti without all-purpose flour?
Yes, you can use only whole wheat flour, but the texture may not be as soft or elastic. All-purpose flour helps achieve the classic thin and stretchy result.
Rumali Roti Recipe Card
Prep Time:
30-60 minutes (for resting the dough)
Cooking Time:
10 minutes
Servings:
6-8 rotis
Cuisine:
Indian
Course:
Main Course
Ingredients
- 1½ cups all-purpose flour
- ½ cup whole wheat flour
- Salt to taste
- Water as needed
- 1 tablespoon oil
Instructions
- Combine the all-purpose flour with the wheat flour in a 3:1 ratio and add salt to the mixture. Knead this mixture into a soft dough using water.
- Add oil and knead again until smooth and elastic.
- Cover and let the dough rest for 30 minutes.
- Divide into small portions and roll each into a very thin circle.
- Cook on a hot inverted pan until light brown spots appear.
- Flip and cook briefly, then remove and stack.
Nutrition Info (Approximate)
Calories:
79-153 per roti (depending on the size)
Fiber:
Low
Fat:
Low
Protein:
Low to moderate