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Romali Roti

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Romali Roti


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


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

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