In a large bowl combine 3 cups all-purpose flour, 1/4 cup fine semolina and 1 1/2 tsp salt. Whisk together so salt and semolina are evenly distributed. The semolina gives slight strength and prevents tearing while stretching.

2. Incorporate oil

Add 2 tablespoons vegetable oil to the dry mixture. Rub the oil into the flour with fingertips until the mixture looks slightly crumbly but still cohesive.

3. Knead the dough

Make a well in the center and gradually add about 1 1/4 cups warm water. Mix with your hand or a spoon until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until the dough is smooth, slightly elastic and pliable. The dough should be soft but not sticky; add a few drops more water or a sprinkle more flour if needed.

4. Rest and relax

Lightly coat the dough ball with a little oil to prevent drying, place it in a bowl, cover with a damp cloth or plastic wrap and let it rest for 30–45 minutes. Resting relaxes the gluten and makes the dough extensible for thin stretching.

5. Portion the dough

Divide the rested dough into 10–12 equal portions (about 35–40 g each for 12 rotis — yields thin, large roomali rotis). Roll each portion into a smooth ball and lightly coat with oil to prevent skinning. Let sit 10 minutes before stretching if needed.

Stretching & cooking

6. Prepare workspace and griddle

Preheat an inverted heavy flat tawa, skillet or large crepe pan over medium-high heat for 8–10 minutes so the cooking surface is hot. Keep a second flat surface (baking tray or second tawa) handy for finishing if you prefer. Have 1/2 cup extra all-purpose flour for dusting and 2 tablespoons oil or ghee available.

7. Dust and initial roll

Lightly dust a dough ball with flour, then using a rolling pin roll it into a very thin disc about 8–10 inches diameter. It will be thinner than a typical roti but don’t worry about small imperfections—roomali rotis are very thin.

8. Stretch by hand

To get it handkerchief-thin, dust both sides lightly and transfer to a clean cotton or muslin cloth laid on your work surface. Using the palms of your hands, throw and quickly stretch the dough by turning and pulling the edges outward in a circular motion. Alternatively, keep the dough on the floured surface and use the rolling pin to further thin while lifting and stretching gently with fingertips until nearly translucent. Aim for even thickness and a diameter of 16–20 inches if comfortable — smaller is fine.

9. Cook on inverted tawa

Carefully pick up the stretched roti (use the cloth like a sling if needed) and place it on the preheated inverted tawa (cooking surface facing up). Cook for about 20–30 seconds until tiny pale bubbles appear. Then flip the roti by turning the tawa or using tongs so the other side faces the heat briefly (5–10 seconds) to finish. The goal is to cook quickly without heavy browning so it remains soft and flexible.

10. Optional finish

If you prefer a slight glossy finish, brush the cooked roti very lightly with a little ghee or oil immediately after removing from the tawa.

11. Stack and keep soft

Stack cooked roomali rotis on a plate and cover with a clean kitchen towel to keep them soft and warm. Continue with remaining dough balls, re-dusting and stretching each one. Reheat the tawa between rotis if necessary to maintain quick cooking.

Local Coupons

No local coupons found for this recipe's ingredients.