Rumali Roti

Rumali Roti
Photo Credits: Thamizhpparithi Maari via wikis

Roti or Indian flat breads have many variations and colors and rumali roti is a favorite among them. The name explains all about its looks and texture. Rumal is an Indian translation of handkerchief and this roti is as thin as a handkerchief hence called rumali roti. It is served with any curry veg. or non veg. as per choice and is available in most of the food joints and restaurants all over the world. Here we are explaining how to make this awesome variety of roti at home with ease.


  • 1 cup whole wheat flour
  • ½ cup refined flour (maida)
  • 2 tbsp ghee or oil as per your choice
  • Pinch of salt
  • Extra flour to help in rolling
  • Water to knead dough


  1. Mix the whole wheat flour and all purpose flour with salt and 1 tbsp of ghee. Add sufficient water to knee nice and soft dough. Coat few drops of oil all around dough and keep aside covered with a damp cloth for 15 – 20 minutes to rest.
  2. Place rumali tawa on medium heat. In case you don’t have a rumali tawa, you may put any metallic big mixing bowl upside down to heat and use it as rumali tawa.
  3. After 15 to 20 minutes of rest divide dough into 4 or 6 roundels and roll them to almost equal diameter of around 5 to 6 inches.
  4. Brush some ghee or oil on upper surface of each semi rolled dough sheets and sprinkle some dry flour on it too and spread it evenly all over the surface.
  5. Now put two sheets on one another so that greased surfaces face each other, roll the joint roti with the help of a rolling pin and sprinkling some dry dough on the rolling board. Roll to the thinness as much as you can.
  6. Place the rolled roti on hot tawa and cook until you sea some air puffs here and there.
  7. Turn around by flipping to other side and cook further for few seconds or as per your requirement, remove the roti from tawa and repeat the process with rest of jointly rolled rotis.
  8. Tear apart the cooked roti to its layers. They will get separated easily as you had brushed them with ghee and dry flour between two layers.
  9. Fold rumali rotis like a handkerchief i.e. first fold it like half moon and then again fold it to make a triangular shape.
  10. Serve hot with curry of your choice and enjoy rumali roti at home.

Serves: 2

Preparation Time: 20 minutes

Cook’s Tips

  1. Adding all purpose flour is a must to make rumali roti because it creates gluten in the dough which adds some elasticity to it and that doesn’t let it tear while rolling very thin.
  2. Dough should be very soft and smooth then only you will have nice soft rotis.
  3. If you don’t have a rumali tawa or even a big metallic bowl for baking roti don’t worry, you may even use your regular griddle plate (tawa). The only care will have to be taken is that make smaller dumplings of dough and this way you will have a little sized rumali rotis.

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