India Roomali Roti
Roomali roti, meaning "handkerchief bread," is a thin and soft Indian flatbread that resembles a delicate handkerchief due to its fine texture and foldable nature. It is traditionally cooked on an inverted griddle and requires skill to stretch and roll the dough to achieve its ultra-thin consistency. Originating from Mughlai cuisine, roomali roti is a popular accompaniment to rich curries, kebabs, and tandoori dishes. Known for its lightness, it pairs beautifully with flavorful gravies, making it a staple in many Indian restaurants and festive meals.
Recipe Servings: 8
Prep Time
15 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
20 minutes
Total Time
1 hour 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (250 g) maida or all-purpose flour, plus extra for dusting
- ¼ tsp (1 ml) salt
- 2 Tbsp (30 ml) vegetable oil, plus extra for greasing
- ¾ cup (180 ml) water, or as needed
Directions
- In a mixing bowl, combine the maida or all-purpose flour and salt. Add the vegetable oil and mix until the mixture resembles breadcrumbs. Gradually add water and knead into a soft, smooth, and pliable dough.
- Lightly coat the dough with oil, cover with a damp cloth, and let it rest for 30 minutes. This resting time allows the gluten to relax, making the dough easier to roll out thinly.
- Divide the dough into 8 equal portions and shape them into smooth balls. Lightly dust your work surface and rolling pin with flour. Roll each ball into a very thin, large circle, about 12–14 inches (30–35 cm) in diameter.
- Heat a dry inverted griddle over medium-high heat. Ensure the surface is evenly hot before cooking.
- Carefully place one rolled-out roti onto the hot griddle. Cook for about 20–30 seconds, or until bubbles appear. Flip and cook the other side for another 20–30 seconds. The roti should be soft, pliable, and slightly golden in spots. Remove from heat and fold the roti like a handkerchief.
- Repeat the process with the remaining dough balls, stacking the cooked rotis in a clean kitchen towel to keep them warm and soft.
- Serve the roomali rotis immediately with curries, kebabs, or tandoori dishes. They are best enjoyed fresh but can be reheated briefly before serving.
Notes
- To achieve the thin, soft texture, ensure the dough is well-rested and rolled out very thinly.
- If you don’t have an inverted griddle, a large, smooth pan can be used, but avoid using non-stick surfaces for better heat distribution.
- Roomali roti is best served warm and fresh, as it tends to harden when cooled.
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