Roomali Roti

Roomali Roti

48

"A tender and delicious flatbread from Central India."
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Ingredients

1 h 20 m servings 205 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, sift together flour and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside for 45 minutes.
  2. Knead dough again until smooth; divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking.
  3. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will appear when it is finished. Fold Roti and serve hot.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

48
  1. 63 Ratings

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Most helpful positive review

To make the rotis soft try cooking them turning the following way. The first flip right after you place them on the pan aprox 5-6 secs. Now cook this side for about 1 minute or until soft brown ...

Most helpful critical review

I cooked it in a regular pan and flipped it when it started to puff up and it turned out wonderful and soft. Would love to find the right spices to add to it to flavor it up a little. Will als...

To make the rotis soft try cooking them turning the following way. The first flip right after you place them on the pan aprox 5-6 secs. Now cook this side for about 1 minute or until soft brown ...

We really enjoyed these. Found it a bit difficult to roll thinly, and I was surprised by how crispy they were. The roti at our favourite restaurant is soft and pliable. Does anyone have a sug...

Fantastic! Great bread recipe- I cooked it on a crepe skillet on high heat, and noticed that if you flip it one extra time, the bread puffs up and fills with hot air- it's great! It turned out...

I cooked it in a regular pan and flipped it when it started to puff up and it turned out wonderful and soft. Would love to find the right spices to add to it to flavor it up a little. Will als...

My whole family loves this bread! Good made with all white or half white/half wheat flour. I cook it on a very hot non-stick griddle. Make sure you roll out the dough as thin as possible! Gr...

This is my # 1 favorite recipe from this site! I have made this many, many times for my 3 year old. He says, "Make some rollie, please, Momma." Thanks for posting this great, easy, and wonderful...

I added boiling hot water. This made the roti softer & more moist. They are now a family favourite!

not like the rotli i get from my gujarati best friend. this recipe came out way too dry and hard, and i made it various times with different mixes of flours and various amounts of liquid. won't...

Good...folded these to use as a sort of soft taco with chili for filling. You can't roll these up, they'd break (too stiff). Nice and chewy and it added to the meal, more filling than a tortil...