Roomali Roti, a soft, thin, and large flatbread, is one of the most popular and beloved dishes in Indian cuisine. Known for its delicate texture, it is typically paired with rich curries, kebabs, and tandoori dishes. Its name “Roomali” is derived from the word “roomal,” meaning handkerchief, because of its thin, foldable texture that resembles a handkerchief.
If you’ve ever had the pleasure of eating Roomali Roti at a roadside stall or a North Indian restaurant, you know how special this dish is. Now, let’s recreate this delightful bread right in your own kitchen.
Ingredients
- Whole wheat flour – 2 cups
- All-purpose flour (maida) – 1 cup
- Salt – 1 tsp
- Sugar – 1 tsp
- Baking soda – ½ tsp
- Water – As required to knead the dough
- Oil – 1 tbsp (for kneading)
- Ghee – Optional, for brushing on top
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine whole wheat flour, all-purpose flour, salt, sugar, and baking soda. Mix these dry ingredients well.
- Gradually add water to the mixture, a little at a time, and knead to form a smooth, soft dough. The dough should not be too stiff or too loose.
- Once the dough is ready, drizzle a little oil on top and cover the dough with a damp cloth. Let it rest for about 30 minutes. This resting time is essential for the dough to become soft and pliable.
Step 2: Roll the Roti
- After the dough has rested, divide it into small, equal-sized balls (about the size of a golf ball).
- Roll each ball into a smooth round ball and flatten it slightly with your fingers.
- Dust a rolling surface with a little flour and begin rolling the dough ball into a large, thin circle. Try to make it as thin as possible without tearing the dough. You can use your fingers to stretch the dough gently to make it even thinner.
Step 3: Cooking the Roomali Roti
- Heat a large, flat tawa or griddle on medium-high heat. It’s important to use a flat surface to get the right texture for Roomali Roti.
- Once the tawa is hot, place the rolled-out dough onto the griddle. You will see bubbles start to form on the surface.
- When the bottom side starts to brown slightly, flip the Roti over using tongs or a spatula.
- Cook the other side for about 30-40 seconds, then press gently with a cloth or spatula, ensuring the Roti cooks evenly and puffs up. This will create the traditional softness and texture.
- Once done, remove the Roomali Roti and set it aside.
Step 4: Serve
- Roomali Roti is traditionally served warm with kebabs, curry, or any of your favorite Indian gravies. You can brush it with ghee or butter for an extra rich taste.
Tips for Perfect Roomali Roti
- Dough Consistency: Make sure the dough is soft and smooth. The softer the dough, the thinner and softer the Roti will be.
- Resting the Dough: Allow the dough to rest for at least 30 minutes; this ensures the gluten relaxes, making the dough easier to roll out.
- Rolling: When rolling out the dough, try to roll it as thin as possible, using your fingers to stretch the dough further if necessary.
- Heat Control: Ensure your tawa or griddle is hot before placing the dough onto it. A hot tawa helps in cooking the Roti quickly and gives it a soft, airy texture.
Conclusion
Roomali Roti is a unique and versatile bread that can elevate any meal. Its light, delicate texture makes it an ideal accompaniment to a variety of Indian dishes. Whether you’re serving it with a rich butter chicken or a smoky kebab, this soft, flavorful Roti is sure to impress.
Give this recipe a try and enjoy the taste of freshly made Roomali Roti right from your kitchen!
