- Sep 8, 2021
- 2 min read

Roomali Roti

1.all purpose flour-1 1/2 cup

Atta (Whole Wheat Flour) -3/4 cup

Salt to taste

Oil-1 tbsp

Milk-1/4 cup

Water as required

For seasoning the kadai

2.Water-1/2 cup

Salt-1/2 tsp

Mix together maida, atta, salt, oil and water together. Knead them to make a soft dough. Make sure not to over knead the dough for this recipe, just make sure it comes together and then cover it with a damp cloth. Keep aside and let it rest for at least 10mins. Now divide the dough into 5 equal sized balls, and keep under a damp cloth for another 10-15mins.

In the meantime use a clean kadai/cheenachatti and place it inverted on to the gas stove. Heat it to a high. In 1/2 cup of water add salt and mix it. Sprinkle some of this salted water over the inverted hot kadai . The water should immediately evaporate and leave some salt sticking to it. This will prevent the roomali roti from falling off while cooking.

Dust the kitchen counter with dry flour and place the Roomali ball, press it and fatten with your fingers. Make sure the sides are thin and a bit thicker in the centre. Using a rolling pin roll it out thin rounds.Pick it up and carefully place it over the inverted hot kadai to cook it. Flip it to cook on the other side, you can gently press the sides with a kitchen cloth. Remove and fold it like a handkerchief and serve immediately or cover it with a clean kitchen cloth to serve later. Repeat the same with the other roomali balls.Roomali Roti 🫓 is ready to serve with some veg or non veg curry.