Rumali Roti Recipe | Roomali Roti (Homemade Hotel-Style)

Rumali Roti, also called Roomali Roti, is a soft, thin, and big Indian flatbread. It looks like a handkerchief, which is why it is named “Rumali”, this word means handkerchief in Hindi. Long ago, in the time of the Mughals, kings used to eat rich and heavy meat dishes. Their royal cooks made this light and soft roti to go well with those meals. It is soft in texture, big in size, and perfect for wrapping around kebabs or eating with creamy curries like Malai Chicken, Paneer Tikka Masala, or korma. In this blog post, you will learn how to make hotel-style Rumali Roti at home. It may look difficult at first, but don’t worry, it’s simple if you follow the right steps. You don’t need a tandoor or special restaurant tools. With basic ingredients and a flat or upside-down pan, you can easily make this soft and thin roti in your own kitchen. Let’s get started and learn how to make this royal, handkerchief-style roti at home.

What is Rumali Roti | Roomali Roti Recipe 

Rumali Roti is a soft, thin, and large Indian flatbread that is known for its handkerchief-like texture and foldable nature. It is made using all-purpose flour (maida), whole wheat flour, salt, and water. Some recipes also add a little milk or oil to make the roti extra soft. Rumali Roti is popular in North Indian and Mughlai cuisine and is often served with rich, creamy curries like Malai Chicken, or Paneer Tikka Masala Its light and stretchy texture makes it perfect for wrapping kebabs or scooping up thick gravies.

To make Rumali Roti at home, first mix all-purpose flour and wheat flour with salt and a little oil. Add water slowly and knead the dough until it is soft and smooth. Let the dough rest for at least 30 minutes. Then, divide the dough into small balls and roll them out into large, thin circles. Heat an upside-down tawa or kadhai until it is very hot. Place the rolled roti carefully over the hot surface and cook for a few seconds on each side until light brown spots appear. Remove it, fold it gently, and serve hot.

In this Rumali Roti Recipe, you will learn how to make hotel-style Rumali Roti at home using simple tools and ingredients. The steps are easy to follow, and you don’t need a tandoor or any fancy equipment. With just a little practice, you can make soft, thin, and delicious Rumali Rotis that go perfectly with your favorite Indian dishes. Great for family dinners, parties, or special occasions.

How to Make Rumali Roti

Rumali Roti, also called Roomali Roti, is a soft, thin, and large Indian flatbread often served in restaurants with rich curries, kebabs, or tandoori dishes. Making Rumali Roti at home may look difficult, but with the right steps and tips, it becomes quite simple. This post will guide you step by step to prepare soft and stretchy dough, roll it out super thin, cook it the traditional way, and serve it just like your favorite restaurant does. Whether you are making a special dinner or trying something new, homemade Rumali Roti will make your meal feel extra special. Let’s get started.

Prepare the Dough

Step 1:- Take a large mixing bowl. Add 1 cup of all-purpose flour (maida) and 1 cup of whole wheat flour (atta) to the bowl. Now add ½ teaspoon of salt and 1 tablespoon of oil. Mix everything well using your hands or a spoon.

Step 2:- Next, slowly add water, a little at a time, and start kneading the dough. You can also add 2–3 tablespoons of milk for extra softness (optional).

Step 3:- Keep kneading the dough for about 8 to 10 minutes until it becomes soft, smooth, and stretchy. The dough should not be too hard or too sticky. If it feels too dry, add a little more water. If it is sticky, add a little dry flour.

Step 4:- Once the dough is ready, apply a few drops of oil on top to keep it from drying. Cover the dough with a damp cloth or lid and let it rest for 30 minutes. Resting helps the dough become soft and easy to roll.

Roll the Roti

Step 5:- After the dough has rested for 30 minutes, take off the cloth and gently knead it again for 1 minute. Now divide the dough into 6 to 8 small balls, depending on the size you want. Make the balls smooth by rolling them between your palms.

Step 6:- Take one dough ball and dust it lightly with dry flour so it doesn't stick to the rolling board. Place it on a flat surface or rolling board and use a rolling pin (belan) to roll it out. Roll the dough into a very thin and big round roti, as thin as you can make - it without tearing. It should look almost transparent like a handkerchief.

Step 7:- Once rolled out, set it aside on a clean plate or tray. You can also roll 2–3 rotis before cooking, but don’t stack them or they may stick together.

Cook the Roti

Step 8:- To cook Rumali Roti, you need a very hot surface. The best way is to use an inverted tawa or kadhai (turn the pan upside down so the round bottom is on top). Place it on the stove and heat it well on high flame for a few minutes until it becomes very hot.

Step 9:- Now take the rolled-out roti gently in both hands. Be careful not to tear it because it is very thin. Place the roti carefully on the hot upside-down tawa or kadhai. You will see bubbles or light brown spots starting to appear within a few seconds.

Step 10:- Let it cook for 10–15 seconds, then flip it using your hands or a clean cloth. Cook the other side for another 5–10 seconds. Do not overcook, or it will become dry and hard. Once both sides are lightly cooked and soft, remove the roti from the pan.

Step 11:- Immediately fold it like a handkerchief or into quarters and place it on a plate. Repeat the same steps for the remaining rotis. Make sure the pan stays hot for each one.

Now your soft, thin, and hotel-style Rumali Roti is ready to serve.

Serve Hot

• Once the Rumali Roti is cooked, fold it gently like a handkerchief or into quarters while it is still warm. This helps keep the roti soft and easy to serve.
• Place the folded rotis on a clean plate or in a hot pot or roti box to keep them warm and soft until serving.
• Serve the Rumali Roti hot with your favorite Indian curries, gravies, or kebabs. It goes really well with dishes like butter chicken, paneer tikka masala, chicken korma, or dal makhani.
• You can also enjoy it with dry dishes like tandoori chicken, grilled paneer, or seekh kebabs. It is soft, light, and perfect for wrapping around food or scooping up thick sauces.
• If you like, you can brush a little butter or ghee on top before serving for extra taste.

Now enjoy your homemade, soft and tasty hotel-style Rumali Roti with your delicious meal.

Expert Tips

Making soft and thin Rumali Roti at home may look difficult, but it becomes easy if you follow some smart tips. These expert tips will help you get the right texture, shape, and taste. From kneading the dough to rolling and cooking, each step is important. Follow these simple tips to make perfect Rumali Rotis that are soft, foldable, and full of flavor.

1. Use both flours :– Mixing all-purpose flour (maida) and whole wheat flour (atta) gives the best result. Maida makes the roti soft, and atta gives it a little strength.

2. Knead the dough well :– Spend 8–10 minutes kneading the dough until it becomes soft, smooth, and stretchy. A well-kneaded dough makes your rotis thin and soft.

3. Rest the dough :– Let the dough rest for at least 30 minutes. This helps the dough to relax and makes it easier to roll out very thin.

4. Roll it very thin :– Roll the dough into a big, thin circle—almost like a tissue paper. The thinner you roll, the better the roti turns out.

5. Use an inverted tawa or kadhai :– Turn your tawa or kadhai upside down and heat it well. This gives the roti a real hotel-style feel. Make sure the pan is very hot before you place the roti on it.

6. Cook on high heat :– Rumali Roti needs fast cooking. Use high flame and cook each side for just a few seconds. If you cook too long, the roti will become dry and hard.

7. Don’t overcook :– Just cook until you see light brown spots. Overcooking will make the roti stiff.

8. Keep rotis covered :– After cooking, keep the rotis covered in a clean cloth or roti box. This keeps them soft.

9. Optional: Add milk :– Adding 2–3 tablespoons of milk while kneading the dough can make the roti extra soft.

These simple tips will help you make perfect, soft, and thin Rumali Rotis at home, just like the ones in restaurants.

 

Recipe Card

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Rumali Roti Recipe | Roomali Roti (Homemade Hotel-Style)

Prep Time: 15 Minutes  Resting Time: 30 Minutes Cook Time: 10 Minutes  Total Time: 55 Minutes

1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml

Serves: 6 Rotis

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Ingredients

• All-Purpose Flour (Maida): 1 cup
• Whole Wheat Flour (Atta): 1 cup
• Salt: ½ teaspoon
• Oil: 1 tablespoon (plus more for greasing)
• Water: as needed (for soft dough)
• Milk: 2–3 tablespoons (optional, for softness)
• Dry flour: for rolling

Step-by-Step Instructions

Prepare the Dough

Step 1:- In a mixing bowl, add all-purpose flour, wheat flour, and salt.

Step 2:- Mix well. Add oil and mix again using your fingers.

Step 3:- Slowly add water (and milk, if using) to make a soft and smooth dough.

Step 4:- Knead for 8–10 minutes. Cover and rest the dough for 30 minutes.

Roll the Roti

Step 5:- Divide the dough into equal small balls.

Step 6:- Dust with dry flour and roll out each ball into a large, very thin circle.

Step 7:- Make it as thin as possible without tearing. 

Cook the Roti

Step 8:- Heat an inverted tawa or kadhai (flat bottom facing up) until very hot.

Step 9:- Place the rolled roti gently over the hot surface.

Step 10:- Cook for a few seconds until light bubbles and brown spots appear.

Step 11:- Flip and cook the other side quickly.

Step 12:- Remove and fold like a handkerchief.

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Serve Hot

• Serve Rumali Roti hot with your favorite curry, kebab, or Mughlai dish.

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Tips:

• Use an inverted pan for best results.
• Make sure the pan is very hot before placing the roti.
• Roll the roti as thin as possible for that classic texture.
• Brush lightly with butter or ghee if you like.
• Store leftovers wrapped in a clean cloth or foil to keep them soft.

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Nutrition Facts

Rumali Roti is a light, thin, and soft flatbread made with a mix of all-purpose flour and wheat flour. It is lower in fat and sugar compared to many other breads and goes well with rich and flavorful curries. When eaten in the right amount, it can be a part of a balanced Indian meal. It provides energy, some protein, and important minerals. Below are the nutrition details for one medium-sized Rumali Roti:

Nutrient	Amount per Serving	% Daily Value (Based on 2,000-Calorie Diet)	Health Benefits
Calories	120–130 kcal	6%	Gives energy for daily tasks.
Protein	3–4 g	6%	Helps build and repair body tissues.
Carbohydrates	22–24 g	8%	Main fuel for your body.
– Dietary Fiber	1.5 g	6%	Aids digestion and supports gut health.
– Sugars	0.5–1 g	–	Very low – not sweet.
Total Fat	2–3 g	4%	Small amount for energy.
– Saturated Fat	0.5 g	2%	Low – better for heart health.
Cholesterol	0 mg	0%	Good for heart – no cholesterol.
Sodium	100–120 mg	5%	From salt – adds taste, but keep moderate.
Potassium	80 mg	2%	Helps muscles and nerves work well.
Calcium	10 mg	1%	Supports bones and teeth.
Iron	1 mg	6%	Important for blood and energy.
Vitamin A	0 IU	0%	Not present – get from vegetables.
Vitamin C	0 mg	0%	Not present – eat with lemon or salad.
Vitamin D	0 IU	0%	Not found – pair with curd or dairy for better value.
Vitamin E	0.2 mg	1%	Protects body cells.
Vitamin B6	0.1 mg	6%	Helps the brain and mood.
Folate (B9)	8 mcg	2%	Supports healthy blood.
Vitamin B12	0 mcg	0%	Not present – get from animal foods if needed.
Magnesium	12 mg	3%	Supports bones and relaxation.
Phosphorus	40 mg	4%	Helps store and use energy.
Zinc	0.4 mg	3%	Good for skin and immunity.
Copper	0.05 mg	3%	Helps brain and body use iron.
Selenium	2 mcg	3%	Helps protect body cells.
Manganese	0.2 mg	9%	Helps bones and controls blood sugar.

Note: Values may change slightly based on the size of the roti and ingredients like ghee or butter.

Enjoy Rumali Roti as a light and tasty part of your meal. Pair it with dal, sabzi, or curry for a healthy and balanced plate.

How to Store and Reheat Process 

Rumali Roti tastes best when served hot and fresh. But if you have some leftover rotis, don’t worry! You can store them properly and reheat them later. Just follow these simple steps to keep the rotis soft and tasty, even after a few hours.

 How to Store Rumali Roti

1. Let the rotis cool slightly after cooking. Do not stack or pack them while they are still steaming hot, or they will become soggy.

2. Don’t leave them uncovered for a long time. If you do, they can become dry, hard, and lose their softness.

3. Stack the rotis neatly on top of each other once they are warm (not hot).

4. Wrap the stack in a clean, dry cotton cloth or kitchen towel. This helps to keep the moisture inside and prevents them from drying out.

5. Place the wrapped rotis inside an airtight container or wrap them tightly with aluminum foil to avoid air exposure.

6. You can keep the wrapped rotis at room temperature for 6 to 8 hours, but only if the weather is cool. In hot or humid weather, store them in the fridge after 2–3 hours.

7. For storing longer, put the wrapped rotis in a zip-lock bag or airtight box and place it in the refrigerator. They will stay good for up to 1 to 2 days. Avoid storing for more than 2 days, as the rotis may dry out or lose flavor.



How to Reheat Rumali Roti

When you are ready to eat the stored Rumali Rotis, follow these steps to reheat and bring back the soft texture:

1. Take the rotis out of the fridge and let them sit at room temperature for 10–15 minutes. This makes reheating easier and prevents them from becoming too dry.

2. Heat a tawa or non-stick pan on medium flame. Avoid high flame as it may burn or overcook the rotis.

3. Place one roti at a time on the hot pan. Warm each side for 5–7 seconds only. If needed, press gently with a spatula or clean cloth for even heating.

4. For extra softness, sprinkle 2–3 drops of water on the pan before placing the roti. This creates light steam and helps soften the texture.

5. You can also cover the roti with a lid while reheating for 10–15 seconds to trap moisture.

6. Once warm, brush a little ghee or butter on the roti for extra taste (optional). Serve hot and enjoy with your favorite curry, dal, or side dish.

By storing and reheating your Rumali Roti the right way, you can enjoy them soft, warm, and tasty, even hours after cooking.

Conclusion

Rumali Roti is a soft, thin, and foldable Indian flatbread that looks like a handkerchief. In this blog, we talked about its royal Mughal history and how it became a favorite in Indian restaurants and homes. It is often served with creamy curries and grilled dishes like butter chicken, paneer tikka, or kebabs.

We also gave you helpful expert tips, a clear storage and reheating guide, and answered frequently asked questions to make the process easier. Whether you are cooking for family, guests, or just yourself, this recipe is a great way to bring restaurant-style food to your home.

So, gather your ingredients, and start cooking this delightful treat today. Share your feedback and let us know how your Rumali Roti turned out.

Frequently Asked Question (FAQs)

1. Can I make Rumali Roti without maida (all-purpose flour)?
Ans:- Yes, you can use only whole wheat flour (atta), but the rotis may not be as soft and thin. Maida helps to make the roti stretchy and soft like in restaurants. For best results, use a mix of both flours.

2. Do I need a tandoor or special equipment to make Rumali Roti at home?
Ans:- No, you don’t need a tandoor. You can make it easily at home using an inverted tawa or kadhai (turned upside down). Just make sure it is very hot before placing the roti.

3. Why is my Rumali Roti turning hard?
Ans:- The roti may turn hard if:

– The dough was not soft enough

– The roti was cooked too long

– The flame was too low

– It wasn’t covered after cooking

Try kneading the dough well, cooking on high heat quickly, and keeping the rotis covered in a cloth after cooking.

4. Can I store Rumali Roti for the next day?
Ans:- Yes, you can wrap the rotis in a clean cloth and store them in an airtight container in the fridge for 1–2 days. Reheat them on a hot tawa before serving.

5. Can I add milk while kneading the dough?
Ans:- Yes, adding 2–3 tablespoons of milk while kneading helps make the rotis softer and more flavorful. It is optional but gives good results.

6. Can I use butter or ghee on Rumali Roti?
Ans:- Yes, you can brush a little butter or ghee on the roti after cooking to add more taste and keep it soft. This step is optional.

7. How thin should I roll the Rumali Roti?
Ans:- Roll it as thin as possible, almost see-through, like a tissue or handkerchief. This thinness is the special feature of Rumali Roti.

8. What dishes go best with Rumali Roti?
Ans:- Rumali Roti goes well with creamy curries like butter chicken, paneer korma, dal makhani, or dry dishes like kebabs and tandoori items. It is also great for wrapping grilled veggies or meat.