Adding Oil to Roti: How Much and When Is Right?

If you’ve ever wondered why some rotis turn out soft while others stay stiff, the answer often lies in the oil. A splash of oil can change the dough’s texture, keep it from sticking, and give you those puffed‑up circles you love. Below we break down why oil matters, the best type to use, and exact amounts that work for most home cooks.

Why Add Oil?

Oil does three things for roti dough. First, it lubricates the gluten strands so they stretch without tearing, which helps the bread puff up. Second, a little fat coats the surface, making the dough less likely to stick to the rolling pin or pan. Third, oil adds a subtle richness that balances the earthiness of whole‑wheat flour. You don’t need a lot—just enough to make a difference without turning your roti into a greasy pancake.

How Much Oil and When to Use It?

Most recipes call for 1 to 2 teaspoons of oil per cup of flour. If you’re using 2 cups of flour, 2 to 4 teaspoons (about 10‑20 ml) is a good range. Add the oil right after you mix the flour and water, before you start kneading. That way the fat gets evenly distributed throughout the dough.

Here’s a quick step‑by‑step:

1. Measure your flour (e.g., 2 cups) into a bowl.
2. Add water gradually while stirring. Stop when the mixture feels like a soft, shaggy ball.
3. Sprinkle 2‑4 teaspoons of oil over the dough.
4. Knead for 5‑7 minutes until the dough is smooth and pliable.
5. Let it rest for at least 15 minutes—this relaxes the gluten and lets the oil settle.

If you forget to add oil during kneading, you can still brush a tiny amount on the rolled dough before cooking. Just use a paper towel to spread it thinly; too much will make the roti slide around the pan.

Choosing the right oil matters too. Neutral oils like sunflower, canola, or refined vegetable oil let the wheat flavor shine. If you prefer a hint of nutty taste, try a spoonful of sesame oil or a drizzle of ghee—it’ll add flavor without making the roti heavy.

Watch out for common mistakes: adding oil after the dough is fully kneaded makes it harder to incorporate, leading to clumps. Also, using too much oil can make the roti greasy and prevent it from puffing. Stick to the teaspoon range and adjust based on how dry your flour feels.

When you cook the roti, heat a dry skillet over medium‑high heat. Place the rolled roti on the pan, cook for about 30 seconds, flip, then press gently with a clean cloth or spatula. The oil inside the dough will help the roti puff up nicely. If you see dry spots or the roti sticks, it’s a sign you need a bit more oil in the dough next time.

In short, a small amount of oil at the right stage makes your rotis softer, easier to roll, and more enjoyable to eat. Experiment with 1‑2 teaspoons per cup of flour, choose a neutral oil, and you’ll notice the difference right away.