Meal Prep · North Indian
Roomali Roti
Experience the delicate, handkerchief-thin bread from North India, perfect for scooping up curries.
Ingredients
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Step-by-step- In a large bowl, combine all-purpose flour, whole wheat flour, and salt. Add ghee or oil and mix until crumbly.
- Gradually add warm water (and milk, if using) and knead the mixture into a very soft, pliable dough. It should be softer than regular roti dough.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes, or up to 1 hour, to allow the gluten to relax.
- Divide the rested dough into 12 equal small balls. Roll each ball into a thin, 4-5 inch diameter disc.
- Lightly brush one side of a disc with ghee or oil, then place another disc on top, oiled side down, pressing gently to stick them together.
- Dust the combined discs with flour and roll them out together into an extremely thin, almost translucent large circle, about 12-15 inches in diameter. The thinner, the better.
- Heat a large, inverted kadai or wok over high heat until very hot. You can also use a large flat griddle.
- Carefully pick up the rolled roti and gently drape it over the hot inverted kadai. Cook for 15-20 seconds until small bubbles appear and the edges start to curl.
- Flip the roti and cook for another 10-15 seconds. The roti should be cooked through but remain soft and pliable, not crispy. Do not overcook.
- Remove the roti, separate the two layers, and fold each one like a handkerchief. Serve immediately with your favorite curry or kebab.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 6 g |
| Carbohydrates | 40 g |
| Fat | 4 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 1-2 days
Store cooked Roomali Roti in an airtight container or zip-top bag at room temperature for a few hours. For longer storage, refrigerate for up to 2 days, ensuring they are well-sealed to prevent drying out.
Freezer Up to 1 month
To freeze, stack cooked and cooled Roomali Rotis with parchment paper in between, then wrap tightly in plastic wrap and foil before placing in a freezer-safe bag. Thaw at room temperature before reheating.
Reheat Stovetop/Microwave
Reheat refrigerated roti briefly on a hot dry tawa (griddle) for 15-20 seconds per side until soft, or microwave for 10-15 seconds. Frozen roti should be thawed first.
Chef’s Corner
- The key to soft Roomali Roti is a very soft and well-rested dough. Don’t be afraid to make it stickier than usual; adding a little milk can enhance its softness.
- Rolling the roti extremely thin is crucial. If you’re struggling, use the two-disc method (oiling and sticking them together) as described in the steps, as this helps achieve the desired thinness and makes separating them easier after cooking.
- Cook the roti on a very hot surface for a very short time. Overcooking will make it stiff and lose its signature ‘roomali’ (handkerchief) texture. It should remain soft and pliable.
