Roomali Roti Recipe

Mixing the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water while stirring with your hand or a wooden spoon until a shaggy dough forms.

Kneading the Dough

Transfer the dough to a clean surface and knead it for about 8-10 minutes until it becomes smooth and elastic. Add the oil as needed to prevent sticking.

Resting the Dough

Cover the kneaded dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This helps to relax the gluten, making it easier to stretch.

Preparing the Tawa

Heat an upturned tawa (griddle) on medium-high heat until it's hot. Ensure it is well-heated for optimal cooking.

Dividing the Dough

Once the dough has rested, divide it into small balls about the size of a golf ball. Keep them covered to prevent drying out.

Rolling the Dough

Take one dough ball and flatten it slightly. Using a rolling pin, roll it out as thin as possible into a large circle (about 10-12 inches in diameter).

Throwing the Roti

To achieve the traditional thinness, pick up the rolled-out dough and gently throw it between your palms to further stretch it.

Cooking the Roti

Carefully place the stretched roti onto the hot tawa. Cook for about 1-2 minutes until bubbles form on the surface. Flip it over using a spatula and cook for another minute until lightly golden.

Serving

Once cooked, remove the roomali roti from the tawa and place it in a container lined with a cloth to keep it warm. Serve immediately with your favorite curry or chutney.