Rumali roti recipe

Rumali Roti Recipe | Roomali Roti – Soft & Thin at Home

Rumali roti recipe with step-by-step photos and a video – learn how to make super thin, soft rumali roti at home the way it's done in hotel kitchens. Whether you call it roomali roti or rumal ki roti, the technique is the same: a perfectly rested maida dough, rolled paper-thin, hand-tossed, and roasted on an inverted tawa for that signature char-free, handkerchief-soft finish.

In my 13 years as a professional chef, rumali roti is one of those breads I've made hundreds of times – from hotel banquets to live cooking stations. Every batch teaches you something new, and in this post I'm sharing every practical detail so you can nail it on the very first try at home. I've also included the popular palak rumali roti variation, calorie breakdown, and my go-to chef's tips.

What is Rumali Roti?

Rumali roti (also spelled roomali roti) is a popular unleavened Indian flatbread that is extremely thin, large in size, and soft enough to fold like a handkerchief. The word rumal (रुमाल) means handkerchief in Hindi and Urdu, which perfectly describes this bread – it drapes and folds without breaking.

It is a staple of Mughlai, Awadhi, and Hyderabadi cuisines and is a common sight at Indian restaurants and hotel live counters where it is made fresh on demand. In Punjab it is called Lamboo roti, while in the Caribbean it goes by Dosti roti. The defining technique is cooking it on an inverted tawa or kadai (rumali tawa), which gives it a slightly convex, even surface to roast on.

What is Rumali Roti Made of?

Traditional rumali roti is made of just four basic ingredients — refined flour (maida), water, salt, and oil. That's it. No yeast, no baking powder, no egg in the classic version. The simplicity of the ingredient list is what makes the technique everything.

A small amount of milk can be added optionally to make the dough slightly richer and the roti softer. In the palak (spinach) variation, blanched spinach puree replaces most of the water to add colour and a mild nutritional boost. Some home cooks also blend in a portion of whole wheat flour (atta) to reduce the refined flour content — I'll cover all of this below.

In hotels, rumali tawas range from 14 to 18 inches in diameter. At home, a regular kadai turned upside down works perfectly well.

History and Origin of Rumali Roti

The exact origin of rumali roti is not definitively recorded, but culinary historians widely trace it to the royal kitchens of the Mughal Empire in the Indian subcontinent. It is believed to have been a favourite of Mughal emperors, served alongside rich meat preparations like nihari, korma, and kebabs. The story goes that after a heavy Mughlai meal, the thin roti was used almost like a cloth (rumal) to wipe the excess ghee from one's hands — hence the name.

Over centuries it moved from royal tables into the heart of North Indian street food culture, and today you'll find it everywhere from old Delhi's narrow bylanes to five-star hotel banquet kitchens across India.

Variations of Rumali Roti

Plain rumali roti is the classic, but there are several popular variations worth knowing:

• Plain Rumali Roti – The traditional version with maida, water, oil, and salt.
• Palak Rumali Roti (Spinach) – Blanched spinach puree is kneaded into the dough, giving a vibrant green colour and extra iron. Very popular in hotel menus.
• Banana Rumali Roti (Kelai Rumali) – Ripe banana puree is added to the dough, making it slightly sweet and very soft. Common in South Indian coastal regions.
• Egg Rumali Roti – Egg is incorporated into the dough for extra richness and protein. A popular variation in street-food stalls.
• Whole Wheat Rumali Roti – A partially whole wheat version for those watching refined flour intake. The texture is slightly less elastic but still enjoyable.

Rumali Roti Calories – Full Breakdown

One of the most searched questions I get is about calories in rumali roti, so let me give you the complete breakdown based on standard hotel kitchen measurements.

* Calorie values are estimates based on standard recipe proportions. Actual values may vary depending on thickness, oil quantity, and flour brand.

The key takeaway: 1 rumali roti has approximately 100–130 calories when made at home with minimal oil. The hotel-size versions are naturally larger and higher in calories. If someone adds a generous dollop of ghee or butter on top (as is often done at restaurants), add another 35–40 calories per teaspoon.

Is Rumali Roti Healthy?

This is a fair question and worth answering honestly. Rumali roti is made from refined flour (maida), which is lower in fibre than whole wheat. That said, it is not inherently unhealthy — moderation and context matter.

Here's how it compares to other popular Indian breads:

As you can see, rumali roti is considerably lower in fat and calories than naan, paratha, or bhatura. My tips for making it a healthier choice:

• Replace 30–40% of maida with whole wheat flour (atta) for added fibre — the roti is still rollable and soft.
• Use minimal oil — 1 tablespoon for 200g flour is sufficient. Skip the butter or ghee topping.
• Opt for the palak (spinach) version — you get iron, Vitamin K, and antioxidants from the spinach.
• Pair with a protein-rich gravy (dal, paneer, or chicken) so your meal is balanced and keeps you fuller longer.

Rumali Roti vs Regular Roti – Key Differences

Serving Suggestions

Rumali roti is wonderfully versatile. In my kitchen, I almost always serve it alongside:

• Thick gravies – The thin roti needs a bold, thick gravy to scoop up. Think Chicken Lababdar, Butter Chicken, or Palak Paneer.
• Kebabs and tandoori dishes – Seekh kebab, chicken tikka, or reshmi kabab wrapped inside a rumali roti is a street-food classic.
• Rolls – Rumali roti is the ideal wrap for kati rolls — layer with grilled protein, sliced onion, chutney, and roll.
• Nihari and Korma – The Mughlai pairings it was historically designed for. Rich, slow-cooked gravies cling beautifully to the thin roti.

How to Make Rumali Roti – Step by Step

Ingredients (makes 5 rotis):

• 200g refined flour (maida)
• 1 teaspoon salt
• 2 tablespoon cooking oil
• ½ cup milk (optional, for softer roti)
• Water as required
• For Palak Rumali: 1 cup blanched spinach puree (replace most of the water)

Step 1 – Make the Dough

Take the flour in a wide mixing bowl. Add salt, 1 tablespoon oil, and milk. Start mixing with your fingers, then gradually add water in small amounts, kneading into a soft, smooth dough. This dough should be noticeably softer and more supple than regular chapati dough — that softness is what lets you roll it paper-thin.

Once a smooth dough forms, apply the remaining 1 tablespoon oil and knead for another 2–3 minutes. Cover with a damp cloth and rest for 15–20 minutes. Do not skip this rest — it relaxes the gluten and makes rolling out much easier.

For palak rumali roti: Blanch fresh spinach leaves, cool, and blend into a fine smooth puree. Knead this puree directly into the maida with salt and oil. Add water only if the dough is too stiff. The natural moisture in the spinach is usually enough.

Step 2 – Divide and Make Dough Balls

Divide the rested dough into 5 equal portions. Roll each between your palms into smooth round balls, dusting lightly with flour as needed. The size of your dough balls should match the size of the inverted tawa you're using — for a large kadai, make slightly bigger balls.

This is a step home cooks often skip: cover and rest the dough balls for another 10–15 minutes before rolling. Under-rested balls resist rolling, tear easily during hand tossing, and produce thicker rotis. I cannot stress this enough — patience here pays off on the tawa.

Step 3 – Roll the Roti

Dust the work surface and a dough ball generously with flour. Using a rolling pin, roll it out in a circular motion, applying even pressure, into a 10–12 inch circle. The roti should be almost translucent when held up to light. Rotate the dough 45° every few passes of the rolling pin to maintain an even round shape and uniform thickness.

Step 4 – Hand Toss to Expand (Optional but Recommended)

The hand toss is what makes rumali roti special — it's the technique that gives you that extra-large, even, handkerchief texture. It takes practice, so don't be discouraged if your first attempt tears.

Hand tossing between palms: Lift the rolled roti onto your right hand and gently flip it onto your left palm. Begin slowly flipping the roti between your two hands. While doing so, keep the roti rotating anti-clockwise while your right hand moves clockwise. Use your left fingertips to lightly touch the edges and help stretch the roti outward.

Spinning in air: Place the rolled roti on your right hand. Move the hand upwards, rotating the wrist clockwise as far as comfortable. Then gently spin-throw the roti upward by rotating your wrist anti-clockwise. The centrifugal force will expand the roti. Catch it gently on the back of your right hand as it falls.

Step 5 – Roast on Inverted Tawa

Heat an inverted tawa or kadai on medium-high flame. Allow it to heat up well — a well-heated tawa is the difference between a soft roti and a dried-out one. Place the stretched roti over the inverted tawa.

Within 20–30 seconds, small bubbles will appear on the surface. That's your cue to flip. Roast the other side briefly, then use tongs or your fingers to adjust if needed. Total cooking time per roti is just about 40–60 seconds. When done, fold into a triangle (like a handkerchief) and serve immediately.

Pro tip on salt water: If your roti starts slipping off the inverted tawa, sprinkle a little salted water on the tawa surface. This creates light friction and holds the roti in place. At hotels, high-heat continuous cooking can make an iron tawa non-stick over time — salt water is the classic fix.

If you enjoy making Indian breads, you'll also love these recipes from hassanchef.com:

• Tandoori Roti
• Paneer Kulcha
• Missi Roti
• Wheat Parotta

Frequently Asked Questions

1. Rumali roti is made of which flour?

Traditional rumali roti is made of refined flour (maida). Some home cooks mix in a small proportion of whole wheat flour (atta) for added nutrition, but for the classic thin, soft, elastic texture, maida remains the standard choice.

2. How many calories are in 1 rumali roti?

One standard home-made rumali roti (approximately 50g, 10–12 inch diameter) contains around 100–130 calories. A restaurant or hotel-size rumali roti (14–18 inch) is larger and may carry 200–230 calories. Adding butter or ghee increases the count by 35–40 calories per teaspoon.

3. Is rumali roti healthy?

Rumali roti is lower in fat than naan, paratha, or bhatura, making it a reasonable choice in moderate quantities. To make it healthier, blend 30% whole wheat flour into the dough, use minimal oil, and skip the ghee topping. The spinach (palak) version adds extra micronutrients.

4. Why was rumali roti created?

Rumali roti is believed to have originated in the Mughal royal courts as a refined, delicate bread for grand feasts. The word "rumal" means handkerchief in Hindi/Urdu — the bread was traditionally so thin it could be folded like a cloth, and legend holds it was used to wipe grease from hands after rich Mughlai meals.

5. What is the difference between rumali roti and regular roti?

Regular roti uses whole wheat flour, is 6–8 inches in size, and is cooked on a flat tawa. Rumali roti uses refined flour, is 10–18 inches in size, extremely thin, and cooked on an inverted tawa. The texture is much softer and more pliable, designed for folding and wrapping.

6. Is rumali roti made of egg?

No. Traditional rumali roti does not contain egg. The classic recipe uses only flour, water, oil, and salt. Egg can optionally be added to the dough in modern variations for extra richness, but this is not the traditional preparation.

7. Can I make rumali roti without an inverted tawa?

Yes. Any thick-bottomed kadai or a regular flat tawa turned upside down works well at home. Stainless steel tawas tend to be slippery — a light wipe of salted water helps the roti grip and cook evenly. Cast iron or carbon steel options give the best results.

Rumali Roti Recipe Video

Popular gravies to enjoy with rumali roti:

• Chicken Lababdar
• Chicken Do Pyaza
• Kadai Chicken
• Butter Chicken
• Chicken Tikka Masala
• Palak Paneer
• Paneer Butter Masala
• Prawns Koliwada