Romali roti is a traditional Indian bread made of flour, butter and water. It is lightly toasted and folded to resemble a handkerchief. The roti is therefore named ‘romali’, meaning handkerchief.


  • 1 ½ cups whole wheat flour
  • ½ a cup refined white flour
  • 2 teaspoons clarified butter (ghee)
  • A pinch of salt
  • Boiled water


  1. Combine the salt, whole wheat and refined flour together. Add in the ghee and mix well.
  2. The flour mixture should resemble fine breadcrumbs.
  3. Stir in enough boiled water to form a soft dough.
  4. Divide the dough into small portions (about the size of small golf balls each).
  5. Using the palms of your hands, roll each portion into a smooth textured ball.
  6. Pat each ball flat to resemble flat discs.
  7. Using a rolling pin, roll each disc into a large paper thin circle (roti).
  8. Heat a skillet with the base exposed (upside down).
  9. Lightly toast each roti on the skillet.
  10. Tiny ‘bubbles’ should appear on the surface of the roti.
  11. Smear the roti with very little butter and fold it in half. Toast the roti and fold into half again.
  12. The roti should be folded into a triangle shape.
  13. The roti should be toasted for 10–20 seconds.