Soft Roomali Roti(5-6Rotis)

Roomali  roti is extremely thin, supple and big. Rumali roti is  originated from Indian subcontinent.


  • Whole wheat flour – 1/2 cup
  • All  purpose flour – 1 cup
  • Salt- 1/2 tsp to taste
  • Oil – 2 tsp
  • Baking soda – 2 pinch
  • Milk – 1/2 luke warm
  • For Salt – water coating
  • Salt – 1tbs
  • Water- 1/2 cup


Step 1 – Take  wheat flour  in a bowl, add 1 tsp oil, salt, milk and make soft and smooth dough  (knead for 10 minutes), cover it and keep aside for 1 hour.

Step 2 – Take lemon size ball from dough , apply little oil on ball cover for 10 minutes.

Step 3 – After 10 minute take ball  keep on rolling board and roll out with help of rolling pin   as  thinly as possible, edges thin and center part thick ( or hold roti on the back side of your palm and circle it in an anticlockwise direction and fly in the air and catch it).

Step 4 – Take small bowl and mix salt and water.

Step 5 –  Heat inverted wok /kadhai in high flame, sprinkle  some salt water, put rumali roti on it and turn other side cook it( it will take few seconds).

Step 6 – Fold it and serve  hot with any curry.

 NOTE : For soft Rumali roti dough will be soft and wok will be very hot

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