Methi Malai Roomali

A delicate, buttery flatbread layered with fresh cream, methi, and cream cheese — folded and pulled into whisper-thin rotis

Yields: 10–12 roomali rotis | Total Time: 1 hour 15 minutes (including resting time)

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Cultural Notes

Roomali Roti originated in the royal kitchens of Mughal India, its name literally meaning handkerchief bread due to its thin, soft, and foldable texture. Traditionally made on an inverted iron wok (tawa), it was the bread of nawabi feasts and royal banquets, admired for its delicate structure and theatrical preparation.

Methi Malai Roomali emerged from a fusion of Mughal cooking influences where fresh methi bhaji was locally available year-round, and cream-laced breads were often prepared for Dawats (feasts) or during winter months when warmth and richness were prized.

My addition of cream cheese and butter reflects a modern twist, preserving the original softness of Roomali while enhancing it with Western dairy luxuries. This luxurious take on the traditional Roomali Roti showcases the Bohra tradition of adapting royal heritage dishes with practical home ingredients while maintaining refinement.

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Ingredients

For the Dough

• 3 cups maida (refined flour)

• ½ cup wheat flour

• ½ cup maida (extra, for dusting)

• 1 small bunch fresh methi leaves, finely chopped

• 1 cup milk

• 3 tbsp butter

• 2 tbsp cream cheese

• 2 tbsp fresh cream

• ½ tsp sugar

• Salt, to taste

• Black pepper powder, to taste

For Basting & Cooking

• Oil, ghee, or butter as needed

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Method

1. Prepare the Milk & Cream Mix:

   • In a saucepan, warm butter with milk just until the butter melts. Set aside to cool slightly.

   • In a mixing bowl, whisk cream cheese and fresh cream together with salt and black pepper. Set aside.

2. Make the Dough:

   • In a large kneading bowl, combine maida, wheat flour, chopped methi, salt, pepper, and sugar.

   • Add the cream mixture and gently mix into the flour until it forms a crumbly texture.

   • Gradually pour in the warm milk-butter mix while kneading into a smooth, soft dough.

   • Add a few drops of oil to your palms and massage the dough into a smooth ball. Cover with a damp cloth and let rest for 30 minutes.

3. Roll the Rotis:

   • After resting, gently punch the dough to remove excess air.

   • Divide dough into small balls (20–25 g each).

   • Roll two dough balls into 3-inch circles. Brush oil on one side of each and sandwich the oiled sides together.

   • Dust with maida and roll out into a thin, 7–8 inch flatbread—almost translucent.

4. Bake on Inverted Tava:

   • Heat an iron tava upside down over medium heat.

   • Carefully place the rolled roti on the hot surface. Let it bake for 7–10 seconds until bubbles form.

   • Flip and cook the other side for another 8–10 seconds. Repeat if needed but avoid overcooking.

5. Separate & Serve:

   • Once cooked, gently pull apart the two layers to form two ultra-thin roomalis.

   • Immediately brush with butter or ghee and serve folded.

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Chef’s Notes

• Use fresh methi leaves—avoid frozen or overly wet leaves to prevent a soggy dough.

• The cream cheese adds elasticity and softness; you can substitute with thick malai if needed.

• Don’t overbake—Roomalis should stay soft, not crisp. Practice the inverted tava technique before serving guests.

• Store stacked in a cloth-lined container to retain softness.