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5 from 7 votes

Roomali Roti | Soft and Thin Rumali Roti

Roomali Roti also called Rumali Roti, is a popular flatbread from the regions of India and Pakistan which is very soft and thin . The texture and the fold of the roti resembles the Handkerchief and hence called the Handkerchief roti.
Prep Time15 mins
Cook Time30 mins
Resting time30 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Indian, Pakistan
Diet: Vegetarian
Servings: 10 flatbread
Calories: 146kcal


  • Rolling Pin
  • wok
  • Stand Mixer


  • 1 cup Whole wheat flour
  • 1 ½ cups All Purpose flour
  • 1 teaspoon Salt
  • 3 tablespoon Oil
  • Water - as needed to make the dough


  • Add the flours, salt and oil in a mixing bowl and add water slowly to make a very soft and slightly sticky dough.
  • I used my stand mixer to make the dough. Knead the dough until it is elastic. The dough has to be slightly sticky as that will help in rolling it out thin.
  • Grease the dough with the remaining 1 tablespoon of oil and let it rest for at least 30 minutes. If you can let it rest longer, it is even better.
  • When ready to cook, make even sized 10 to 12 balls from the dough. If you have a large wok to work with, then the dough ball cab be slightly larger. If your cooking surface is smaller, make smaller balls so you can make smaller Roomali roti.
  • Dust the dough balls with flour and roll it as thin as possible. If the dough retracts back too much when rolling, let it rest for 5 minutes and then roll again.
  • In the meantime, heat a wok or any wide wok shaped pan inverted on the flame. We will be cooking these Roomali Rotis on the outer side of the pan.
  • When the pan is nice and hot, place one of the thinly rolled roti on the pan and cook until bubbles appear.
  • Flip it once and let it cook on the other side as well. Fold the cooked roti on the pan and then place in between layers of kitchen towel to keep it warm and soft until we make the rest.
  • Serve warm with some rich Subzi.


Expert tips and FAQ's
  • Knead the dough very soft to help roll better. 
  • Rest the dough. This helps relax the protein and stretch the dough better.
  • Roll the dough as thin as possible to get the best handkerchief feel. If the dough retracts when rolling, rest it for couple of minutes on the counter and then roll again. 
  • A large really hot surface helps cook the roti evenly. Wok works great for this purpose. 


Calories: 146kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 233mg | Potassium: 64mg | Fiber: 2g | Sugar: 1g | Calcium: 7mg | Iron: 1mg