How to make Roomali Roti - Soft thin refined and whole wheat flour rotis that are served folded like a handkerchief.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Refined flour

Cuisine : Punjabi

Course : Breads

Roomali Roti Recipe Card

Roomali Roti

Making these is an art and is definitely going to take some practice but is worth all the effort. Roomali rotis are paper thin soft maida and whole wheat flour rotis that are served folded like a handkerchief – hence the name. They are cooked on an inverted kadai and they taste amazing with any North Indian especially so with black dal or butter chicken.

Prep Time : 51-60 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Roomali Roti Recipe

  • Whole wheat flour (atta) 2 cups

  • Refined flour 1/2 cup

  • Salt to taste

  • Cold water as required

  • Wheat flour for dusting


Step 1

Sieve the whole wheat flour and refined flour with salt. Mix it. Slowly add cold water and make a soft dough. Keep it covered with a damp cloth for thirty minutes. The dough should be very elastic. Knead well again.

Step 2

Divide the dough into 8-9 equal portions. Shape them into round balls. Roll out each ball into small rounds on a floured chakla (wooden surface). Hold this on the back of your palm and circle it twist it in an anticlockwise direction and swing it.

Step 3

Then again catch it on the back of the palm of the same hand. Keep repeating until the diameter of the same becomes about thirty centimeters. Care should be taken to maintain the round shape and even thickness throughout.

Step 4

These rotis are cooked on the convex side of the wok, and just about a minute to cook. These rotis are folded into quarters or sixes and served immediately.