Rumali Rotis

Rumali Rotis are soft, paper-thin North Indian flatbreads that belong to the rich culinary traditions of Awadhi, Mughlai, and Hyderabadi cuisine. The name “Rumali” comes from the word rumal, meaning handkerchief, because these rotis are extremely thin, light, and flexible—so soft that they can literally fold like a cloth. Prepared using a blend of refined flour and wheat flour, Rumali Rotis are cooked on a large, inverted hot tawa or dome-shaped appliance. The unique cooking method ensures they puff slightly, stay tender, and acquire a subtle smoky aroma. They pair beautifully with rich, creamy gravies, kebabs, and tandoori dishes, making them a popular choice in North Indian restaurants. These rotis need no soaking or advance preparation, though the dough does require skillful stretching to achieve its signature thinness. Servings: 1–2 people Quantity per serving: 0 plates Calories: 79 Spice Level: No Spicy Common accompaniments: Salad, Papad, kebabs, Mughlai curries