Rumali Roti (Indian Thin Flatbread) Recipe
Paper-thin, supple Indian flatbread that's delicately folded like a handkerchief, offering a soft, stretchy texture perfect for scooping up flavorful curries and gravies.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">250g plain flour (maida)</li><li class="ingredients-single-item">65g whole wheat flour (atta)</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">175ml lukewarm water (approximately)</li><li class="ingredients-single-item">1 tbsp vegetable oil (plus extra for kneading)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Tava or flat griddle pan</li><li class="equipment-single-item">Inverted wok or dome-shaped surface</li><li class="equipment-single-item">Cotton kitchen towel</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the plain flour, whole wheat flour, and salt. Mix thoroughly to ensure even distribution of the salt. The combination of flours gives the perfect balance—plain flour for softness and whole wheat for nutrition and flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make a well in the center of your flour mixture and gradually add the lukewarm water while mixing with your fingers. The warm water helps activate the gluten, making the dough more elastic. Add the tablespoon of oil and continue to mix until the dough starts coming together.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a clean surface and knead for 8-10 minutes until it becomes smooth, soft, and pliable. The extended kneading time is crucial—it develops the gluten network that allows the dough to stretch paper-thin without tearing. The dough should feel slightly tacky but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Coat the dough lightly with oil, place it back in the bowl, cover with a damp cloth, and let it rest for at least 20 minutes (or up to 2 hours if possible). This resting period allows the gluten to relax, making the dough easier to stretch extremely thin.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After resting, knead the dough again briefly, then divide it into 8 equal portions (about 60-65g each). Roll each portion into a smooth ball and lightly coat with oil to prevent drying out. Cover with the damp cloth while you work with one ball at a time.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Take one ball and flatten it slightly with your palm. Dust your surface lightly with flour and begin rolling it into a circle about 15cm in diameter. Don't worry about making it perfectly thin yet—we'll be stretching it further.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Now comes the signature technique: pick up the partially rolled dough and begin gently stretching it with your hands, rotating as you go. Use the backs of your hands and knuckles, working from the center outward. The goal is to create an almost translucent round sheet, approximately 25-30cm in diameter. The dough should be so thin you can almost see through it—like a handkerchief (rumāl in Hindi).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Heat your tava or griddle pan over high heat until very hot. Carefully drape the stretched dough over both hands and quickly flip it onto the hot surface. It should start bubbling almost immediately.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cook for just 15-20 seconds until you see bubbles forming, then flip it over. If using the traditional method, flip the half-cooked roti onto an inverted hot wok or dome-shaped surface for the second side. This creates the characteristic puffing and light charring that gives rumali roti its authentic taste.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>The roti is done when it has light golden-brown spots (not fully browned like other flatbreads). The entire cooking process should take only 30-40 seconds total—overcooking will make it crisp rather than soft and pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from heat and immediately fold in half, then in half again to form a triangle or square shape, resembling a folded handkerchief. Place between layers of a cotton cloth to keep warm and soft while you prepare the remaining rotis.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve immediately while still warm and pliable. Authentic rumali roti should be soft enough to tear easily but strong enough to scoop up curry or dal without breaking. If making ahead, reheat briefly on a hot griddle or microwave covered with a damp cloth for a few seconds to restore softness.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is my flatbread not stretching thin enough without tearing?
If your dough tears when stretching, you likely haven't kneaded it long enough (aim for 8-10 minutes) or allowed sufficient resting time. The gluten development is crucial for elasticity. Also ensure your dough has the right hydration—it should feel tacky but not sticky. More practice with the stretching technique helps too.
What's the best way to serve Indian handkerchief bread with meals?
Serve these delicate flatbreads immediately while warm, folded in their characteristic handkerchief shape. They pair beautifully with north Indian gravies like butter chicken, dal makhani, or any dish with rich sauce that can be scooped up. The bread's thinness allows the curry flavours to shine.
Can I make this thin Indian flatbread without an inverted wok?
Yes! While the traditional method uses an inverted wok (ulta tawa) for the second side, you can use the same flat griddle for both sides. You'll miss some of the characteristic charring and puffing, but with practice, you can still achieve excellent results by ensuring your cooking surface is very hot.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
