Go Back

Rumali Roti

Course Side Dish
Cuisine persian


  • 1 cup Whole Wheat Flour
  • 2 cups All-purpose Flour
  • 2-3 pinch Baking Soda
  • 1 tsp Salt
  • 1 tsp Oil
  • cup Water


  • In a big bowl mix together, atta, maida, salt, soda and oil.
  • Add little water at a time and knead a soft and smooth dough.
  • Cover the dough and let it rest for 15 -20 minutes.
  • After 20 minutes take little oil in palm and knead the dough once again.
  • Take very small portions of the dough and roll it very thin.
  • Heat the tawa or wok inverted on the stove.
  • Put rolled chapatti on the tawa and cook it for few seconds.
  • Turn it over and cook it again for few more seconds or till you see brown spots on roti.
  • Fold the roti and keep it in kitchen towel so that they remain soft for long time.
  • Enjoy these Rumali Roti with your favorite curry.



Shilpi’s Quick Tricks
  1. The dough should be soft enough so that Rotis can be rolled easily.
  2. The tawa or wok should be very hot while making Rumali Rotis.
  3. Rotis should be rolled very thin.
  4. Rumali Roti should be cooked on high heat for only few seconds from each side to avoid it getting hard.
  5. Fold and store the hot Rumali Roti in kitchen paper and towel to keep it soft.
Keyword side dish
Tried this recipe?Let us know how it was!