Roomali Roti Recipe

Roomali Roti Recipe


  • Regular wheat flour (atta) 2 cups
  • Refined flour 1/2 cup
  • Salt as per taste
  • Cold water as required
  • Flour for dusting


  1. Sieve the entire wheat flour and refined flour with salt. Mix it. Slowly add bloodless water and make a tender dough.
  2. Keep it covered with a damp fabric for thirty minutes. The dough should be very elastic. Knead nicely again.
  3. Divide the dough into eight-nine equal quantities. Shape them into round balls.
  4. Roll out every ball into small rounds on a floured chakla (wood surface).
  5. Maintain this on the lower back of your palm and circle it twist it in an anticlockwise path and swing it.
  6. Then again capture it at the back of the palm of the identical hand. Maintain repeating till the diameter of the same turns into about thirty centimeters.
  7. Care need to be taken to preserve the spherical shape and even thickness all through.
  8. These rotis are cooked at the convex facet of the wok, and just about a minute to cook.
  9. These rotis are folded into quarters or sixes and served right now.

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