Roomali Roti Recipe - Allrecipes.com
Roomali Roti Recipe
  • READY IN ABOUT hrs

Roomali Roti

Recipe by  

"A tender and delicious flatbread from Central India."

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Original recipe makes 6 rotis Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2007

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 spots on the bottom. Now last flip for the roti to rise up a bit and its ready. I love them every time i have them.

 
Most Helpful Critical Review
Mar 16, 2007

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 also try the half white half wheat suggestion.

 

63 Ratings

Jan 01, 2007

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 suggestion on how I might make these so they come out soft?

 
Mar 31, 2005

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 like pita bread. Definitely a keeper!

 
Jul 20, 2005

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! Great with spicy Indian dishes.

 
Sep 23, 2006

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 tasting recipe! (Reminds me of a tortilla, we eat it with butter).

 
Feb 18, 2007

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 repeat for indian foods, but it's not bad for a tortilla recipe...

 
Jun 05, 2005

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 tortilla or taco shell would have been. I cooked them right in the pan like you'd cook anything else, rather than flipping the pan over.

 

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Nutrition

  • Calories
  • 205 kcal
  • 10%
  • Carbohydrates
  • 33.1 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 388 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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