Roomali Roti

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Roomali roti gets it’s name from the fact that this roti is as thin as roomal. This roti is mostly sold at the dhabas but can be easily prepared at home. Serve the roomali roti with dim torka, rajma masala or any other dish of your choice.

Can we use whole wheat flour to prepare Roomali roti? You can but the roti will not be as roomali as wheat flour. This is because wheat flour is much more stretchable and can be rolled to a very thin roti.

Why is milk required to prepare the dough? Can we use water instead? You can use water but milk is better. This is because milk yields softer rotis than water

Why is iron/aluminium kadai needed to prepare roomali roti? can we not use non-stick kadai? If you use non-stick kadai you will spoil the kadai and will not be able to cook in it again. However in my step by step photographs you will find that I have used a non-stick kadai. That is because this is an old kadai which I do not use any more for cooking. So I could use it for making roomali rotis.

Course: Side dish

Cuisine: Indian

Preparation time: 15 mins

Wait time: 30 minutes

Cook time: 10 mins

Servings: 2-3

Ingredients

1 ½ cup of all-purpose flour+ some more flour to dust
Salt to taste+ salt to make salt water
2 teaspoon of oil+1 teaspoon of oil
½ to 2/3 cup of warm milk or milk to knead the dough

Directions

Roomali Roti Dough recipe

Take 1 ½ cup of all purpose flour in a bowl.
To it add salt and 2 teaspoons of oil. Mix the oil properly with the flour.
Knead the dough using warm milk. Add milk to the dough to make a soft and slightly sticky dough.
Spread 1 teaspoon of oil on the dough and keep it covered for 30 minutes.

Rolling the roomali roti

After 30 minutes dust the rolling surface with flour and divide the dough in small balls.
Now, roll the dough on the surface to a very thin roti. Since all purpose flour is used which is highly stretchable it is easy to make very thin roti.(I have cleaned my kitchen counter to use as rolling board otherwise the roti becomes too big to fit into the regular wooden rolling board)
Roll as thin as possible carefully not to tear the roti

Roasting the roomali roti

Make salt water by dissolving 1 teaspoon of salt in ½ cup of water.
Take an aluminium or iron kadai, reverse it and heat it.
Once the kadai is hot, sprinkle the salt water on the kadai. (The salt prevents the roomali roti from sticking to the kadai)
Now, spread the roomali roti on the kadai. Within 20-30 seconds you will see small bubbles on the roti.
Gently press the roomali roti with a towel.
Flip the roti on the other side and press the roti with towel again to cook the other side.
Once you see brown spots on the roti the roomali roti is done.
Serve the roomali roti immediately with sabji of your choice for example dim torka

Step by step instructions to prepare roomali roti

Take 1 ½ cup of all purpose flour in a bowl.

To it add salt and 2 teaspoons of oil. Mix the oil properly with the flour.

Knead the dough using warm milk. Add milk to the dough to make a soft and slightly sticky dough.

Spread 1 teaspoon of oil on the dough and keep it covered for 30 minutes.

After 30 minutes dust the rolling surface with flour.

Divide the dough into small balls and roll it to a very thin roti. (I have cleaned my kitchen counter to use as rolling board otherwise the roti becomes too big to fit into the regular wooden rolling board)

Make salt water by dissolving 1 teaspoon of salt in ½ cup of water. Take an aluminium or iron kadai, reverse it and heat it.

Once the kadai is hot, sprinkle the salt water on the kadai. (The salt prevents the roomali roti from sticking to the kadai)

Now, spread the roomali roti on the kadai.

Within 20-30 seconds you will see small bubbles on the roti. Gently press the roomali roti with a towel.

Flip the roti on the other side and press the roti with towel again to cook the other side.Once you see brown spots on the roti the roomali roti is done.