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Make Soft And Thin Roomali Roti At Home Using A Kadhai Without Tandoor
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News18•18-10-2026, 18:10
Make Soft And Thin Roomali Roti At Home Using A Kadhai Without Tandoor
- •You can easily make restaurant-style thin and soft Roomali Roti at home using just a regular Kadhai.
- •Prepare a soft dough using all-purpose flour, wheat flour, milk, oil, and salt, then let it rest for 30 to 40 minutes.
- •Roll the dough balls as thin as possible without tearing, using dry maida in a limited quantity.
- •Place a heavy kadhai upside down on the stove and heat it thoroughly before placing the roti.
- •Cook the roti quickly on both sides using tongs so it does not become dry and hard.
Key Questions Answered
To make Roomali Roti at home, you will need 1 cup of all-purpose flour (maida), 1/2 cup of wheat flour, about 1/2 cup of lukewarm milk, 1 teaspoon of oil or ghee, salt to taste, dry maida for rolling, and a little water.
Mix all-purpose flour, wheat flour, and salt in a bowl, then knead it into a soft dough using lukewarm milk gradually. Apply oil or ghee on top and let the dough rest covered for 30 to 40 minutes so it becomes easier to roll.
Place a heavy kadhai upside down on the gas stove and heat it thoroughly. Carefully place the thinly rolled roti on the hot surface, cook it for a few seconds until small bubbles appear, flip it using tongs, and cook the other side briefly.
