Roomali Roti
A soft, thin Indian flatbread cooked on a hot griddle or skillet. This recipe yields pliable, slightly chewy rotis that are perfect for wrapping kebabs or scooping up curries.
- Total time
- 45 min
- Servings
- 4
- Calories
- 250
- Protein
- 6g
Ingredients
- 2 cups all-purpose flour
- ¾ cup water
- 1 teaspoon salt
- 2 tablespoons oil
Instructions
- 1
In a large bowl, mix 2 cups all-purpose flour and 1 teaspoon salt. Gradually add 0.75 cup water, stirring until a shaggy dough forms.
- 2
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Add a little water if too dry, or flour if too sticky.
- 3
Drizzle 1 tablespoon oil over the dough, knead briefly to coat, then cover with a damp cloth and rest for 20 minutes.
- 4
Divide the dough into 8 equal balls. Roll each ball into a very thin circle, about 8 inches wide, using a rolling pin and a lightly floured surface.
- 5
Heat a cast-iron skillet or tawa over high heat until smoking. Place one rolled roti on the hot surface.
- 6
Cook for 30-45 seconds until bubbles form and the underside has brown spots. Flip and cook the other side for another 30-45 seconds.
- 7
Remove from heat and brush with the remaining 1 tablespoon oil. Stack the cooked rotis under a clean kitchen towel to keep them soft and warm.
- 8
Serve immediately, folded or rolled, with your favorite curry or kebab.
Tools you’ll need
- large mixing bowl
- rolling pin
- cast-iron skillet or tawa
- clean kitchen towel
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