How to make rumali roti at home in 4 easy steps: Easy recipe for soft, thin and restaurant-style rotis

Rumali roti is loved for its thin, soft texture and delicate bite. While restaurants often prepare it on a large inverted tawa, you can make it at home using a regular tawa with the right dough and careful cooking. The key is to prepare a soft and flexible dough that can be rolled very thin without breaking.

How to Prepare the Rumali Roti Dough

Take 2 cups of maida in a large bowl and add ½ teaspoon salt, or adjust according to taste. Mix the ingredients well. Gradually add around ¾ cup of lukewarm water while kneading. Add the water little by little instead of pouring it all at once so you can control the dough's consistency. Knead the dough for around 8 to 10 minutes until it becomes smooth and soft. Add 1 teaspoon of oil and knead again. The dough should be soft and flexible, not stiff. Cover it with a damp cloth and allow it to rest for at least 30 minutes. You can leave it to rest for up to 45 minutes.

Divide and Shape the Dough

Once the dough has rested, divide it into equal-sized portions and roll each portion into a smooth ball. Keeping the dough balls similar in size helps the rotis cook evenly. Cover the remaining dough balls while working to prevent them from drying out. For an especially thin rumali roti, two small dough portions can be placed together. Apply a thin layer of oil to one side before placing the pieces together.

Roll the Dough Very Thin

Lightly dust your work surface with flour and place a dough ball on it. Using a rolling pin, roll it gently while turning the dough frequently to prevent sticking. Keep rolling until the dough becomes very thin, but be careful not to tear it. If the dough keeps shrinking back while you roll, allow it to rest for another 5 to 10 minutes before continuing. Use only a light amount of flour while rolling, as excessive flour can affect the texture.

Cook Rumali Roti on an Inverted Tawa

Heat a tawa over medium-high heat. Once it is hot, carefully turn it upside down. Place the thinly rolled dough on the outer surface of the inverted tawa. Cook for around 20 to 30 seconds, until small bubbles begin to appear. Flip the roti and cook the other side briefly. A few light brown spots are enough. Avoid cooking it for too long, as rumali roti can quickly become crisp instead of remaining soft.

Keep the Rumali Roti Soft

Remove the cooked roti as soon as it is done and place it on a plate. Fold it loosely and cover it with a clean kitchen towel or place it inside a covered container. If preparing several rotis, stack them together and keep them covered while cooking the remaining ones. This helps retain moisture and keeps the rotis soft and flexible until they are ready to serve.