Rumali Roti is a thin flatbread originating from the Indian subcontinent; popular in India and in Punjab, Pakistan. It is enjoyed with Tandoori dishes. 


All-purpose flour (Maida) – 2 cup
Salt to taste
Oil – 2 tsp
Warm milk – 3/4 cup ( As required to knead dough)
Salt water – 1cup+ 1tsp salt


Preparation Method:

  1. In a large mixing bowl, take 2 cups of maida, add pinch of salt and oil.
  2. Add warm milk little by little and knead the dough, apply some oil and cover with moist cloth and rest for 20 minute.
  3. Knead the dough again and divide the dough in equal parts like a small sized ball.
  4. Dust some flour and roll into a thin circle. Roll as thin as possible.
  5. Stretch little so that it become thin, roll the rumali roti carefully over the rolling pin.
  6. Take kadai or chapathi tawa and heat for 2 minutes. Then reverse the kadai and heat further more a minute, sprinkle some salt water over kadai.
  7. Now slowly unroll the rumali roti over hot kadai, after 30 seconds you can see bubbles forming over roti.
  8. So flip off and cook the other side, meanwhile, with a help of towel gently press.
    once the golden brown spots start appearing, the roomali roti is done.
  9. Serve roti immediately with Soya Korma of your choice.