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Roomali Kebab Roll is a traditional Indian flatbread that's a healthy, whole-grain staple of everyday meals. This simple vegetarian bread is low in calories and the perfect family dinner accompaniment to any curry.
In a large mixing bowl, combine whole wheat flour, all-purpose flour, and salt thoroughly.
Add the yogurt and olive oil to the dry mixture and rub together with fingertips until crumbly.
Gradually add warm water, kneading continuously, to form a soft, smooth, and elastic dough—knead for at least 7 minutes for best gluten development.
Cover the dough with a damp cloth and let it rest for 45 minutes at room temperature to hydrate properly.
Divide the dough into 6 even balls, roll each one out extremely thin—almost translucent—on a lightly floured surface using steady, even pressure.
Heat a large skillet or tawa over high heat until hot, then place one rolled dough onto the skillet, cooking for about 30–40 seconds; when small bubbles appear and light brown spots form, flip immediately.
Quickly cook the other side for another 20–30 seconds, pressing down any bubbles to ensure even heating without burning.
Brush lightly with olive oil and stack cooked Roomali rolls in a clean towel to prevent drying out while finishing the rest.
Serve warm as an accompaniment or filled with your favorite kebab or curry.
