Baking Soda in Roti: How to Get Soft, Fluffy Flatbreads

If you’ve ever wished your roti was a bit lighter, a tiny bit of baking soda can be the secret weapon. It’s not a magic powder, just a small leavening boost that helps the dough puff up while cooking. The result? A roti that lifts nicely, feels softer on the bite, and still has that classic whole‑wheat flavor.

Why Use Baking Soda?

Baking soda is a base that reacts with acidic ingredients, releasing carbon dioxide. In roti dough, the natural acidity comes from the wheat flour itself and sometimes a splash of yogurt or lemon juice. When the gas forms, it creates tiny air pockets, making the roti expand a little when it hits the hot pan. The trick is using just enough so the roti stays tender without tasting soapy.

How to Add It Right

Start with a pinch – roughly ¼ teaspoon for a batch of three to four rotis (about 200 g of flour). Mix the baking soda with the dry flour before adding water. This ensures the soda distributes evenly and doesn’t clump. If you like a slight tang, add a teaspoon of plain yogurt or a squeeze of lemon juice to the water; the extra acidity boosts the reaction.

When kneading, aim for a smooth, soft dough. It should feel slightly tacky but not stick to your hands. Let the dough rest for 10‑15 minutes; this gives the soda time to start working and relaxes the gluten, which also helps the roti stay soft.

Heat a skillet over medium‑high heat until it’s hot enough to sizzle a few drops of water. Roll each roti to about 6‑7 mm thickness. Cook for 30‑40 seconds on one side, then flip. You should see tiny bubbles forming – that’s the soda doing its job. Press gently with a cloth or spatula; the roti should puff up a bit.

Don’t over‑cook – a few seconds longer and the roti can become dry. Serve immediately with ghee or butter; the fat locks in moisture and keeps the softness longer.

Common mistakes to watch out for:

• Using too much baking soda – it can give a bitter, metallic taste.
• Skipping the rest period – the dough won’t relax, and the roti can turn hard.
• Cooking on too low heat – the roti dries out before it puffs.

Experiment with whole‑wheat atta or a mix of atta and a little all‑purpose flour for an even lighter texture. You can also try adding a pinch of baking powder along with soda for a stronger rise, but keep the total leavening low to avoid flavor issues.

In short, a pinch of baking soda is all you need to upgrade your roti from flat and dense to airy and soft. Give it a try on your next kitchen session and see the difference for yourself.