When it comes to rotis…we can find loads and loads of varieties. Some of them being chapathees, parathas, various types of stuffed parathas, naans, batoora and many more. Roomali/rumali roti is one among my favourites. Well…the way I make here is not exactly the way that are made in restaurants. Actually I love watching the way it’s made in restaurants. They roll the dough with rolling pin a bit and then the rest is done by flying it in the air several times, which is so good to see. That needs a lot of practice as well.


                        Well…here I’ve teamed up my rumali rotis with Ria’s fried chicken kebabs and home-made mayonnaise. What…rotis and mayonnaise??? Is it a good combination??? I bet it is.


Wheat flour   –   ½ cup

All-purpose flour   –   ½ cup

Ghee   –   a little

Rice flour   –   a little

Salt   –   to taste



Mix wheat flour, all purpose flour and salt in a bowl. Add water little by little and knead to a soft dough. Set aside for half an hour.

Spread a little rice flour in a flat plate for coating.

Make lemon sized balls with the dough.

Take one ball and flatten it a bit and apply ghee on one side. Now place the ghee applied side on the rice flour to get coated. Repeat this with all other balls.

Next, keep one over the other. Rice flour coated sides should be together.


Roll it out into very thin rotis. With this process we get 2 rotis at a time.


Heat a tawa. It should be very hot. Place the rolled out dough on the tawa. When you see tiny bubble formations flip over twice or thrice.


When you see small brown spots, remove it from the tawa.


Don’t keep it for too long, the rotis might harden.

Next we need to separate the rotis and fold each of them like a kerchief.


Doesn’t it look nice…!!!



3 responses to “RUMALI / ROOMALI ROTI

  1. What is a tawa? Can I just used a cast iron pan? I like how you rolled two at the same time!

    Also one last question (sorry) do you think I can skip the rice four? and Use normal flour or something else?


    • thanx for ur feedback…actually ‘tawa’ is a flat griddle, but it doesn’t matter if u use cast iron pan. u just’ve to roll it out according to the pan size. and if u use normal flour instead of rice flour, i think it would stick to each other. so the better option is to roll one at a time…


  2. Pingback: Thava: Indian Food (Not Charou Food) | findingjozi·

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