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Make restaurant-style soft Rumali Roti at home without an inverted tawa
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News18•10-10-2026, 12:20
Make restaurant-style soft Rumali Roti at home without an inverted tawa
- •Use 100% all-purpose flour (maida) and knead a very soft, smooth, and slightly tacky dough for the best texture.
- •Cover the dough with a damp cloth and let it rest for at least 30 minutes to relax the gluten.
- •Heat the tawa well on high flame and use very little dry flour while rolling the dough.
- •Roast the roti quickly for 10-20 seconds on each side to prevent it from becoming hard like a papad.
- •Wrap the cooked roti in a cloth immediately after removing it from the tawa to trap steam and keep it soft.
Key Questions Answered
For the softest restaurant-style roti, you should use 100% all-purpose flour (maida) rather than mixing wheat flour, which can make it chewy and hard to roll.
You should cover the dough with a damp cloth and let it rest for at least 30 minutes to relax the gluten and prevent the roti from shrinking while rolling.
As soon as you take the roti off the tawa, wrap it in a cloth and cover it with a lid or plate, trapping the steam to keep the roti extremely soft.
