Cooking Roti: Easy Tips for Perfect Soft Roti Every Time

Roti is a daily staple in many Indian homes, but getting it soft and fluffy can feel tricky. The good news is you only need a few basics: the right flour, a well‑hydrated dough, and a hot tawa. Follow these steps and you’ll have roti ready in minutes, no matter if you’re a beginner or have rolled dozens before.

Choosing the Right Flour

The flour you pick makes a huge difference. Whole‑wheat atta is the classic choice because it gives the dough a little bite and holds moisture well. If you want extra softness, mix half atta with a small portion of maida (all‑purpose flour). This combo keeps the roti tender without losing the nutty flavor. Avoid old flour – fresh flour absorbs water better and rolls out smoother.

Step‑by‑Step Roti Cooking Guide

1. Measure and mix. Use 1 cup of flour for 2‑3 rotis. Add a pinch of salt and a splash of oil (about 1 tsp) if you like. Slowly pour warm water while stirring. The dough should feel soft, not sticky.

2. Knead well. Work the dough for 5‑7 minutes until it’s smooth and elastic. A smooth dough prevents cracks when you roll it out.

3. Rest the dough. Cover it with a damp cloth and let it sit for at least 15 minutes. Resting lets the gluten relax, making the dough easier to roll.

4. Roll the roti. Take a small ball (about the size of a golf ball), flatten it slightly, dust with dry flour, and roll into a 6‑8 inch circle. Keep the pressure even – too much force makes the roti hard, too little leaves it uneven.

5. Heat the tawa. Place a cast‑iron or non‑stick tawa on medium heat. When a few drops of water sizzle, it’s ready.

6. Cook the first side. Lay the rolled roti on the tawa. You’ll see bubbles forming after 20‑30 seconds. Flip when the surface is speckled with brown spots.

7. Flip again. After the second side shows light brown dots, press gently with a cloth or a flat spatula. The roti should puff up. If it doesn’t, give it another quick flip – the steam inside will make it rise.

8. Finish with a dab of butter. Lightly brush the hot roti with ghee or butter for extra flavor and shine. Serve immediately.

Quick tips: If the roti tears, sprinkle a bit more water on the dough and re‑knead. If it’s not puffing, increase the tawa temperature slightly – a hot surface creates the steam needed for puffing.

Now you’ve got a no‑fuss method for soft roti. Pair it with dal, curry, or a simple chutney for a complete meal. Keep practicing, and soon you’ll be rolling perfect rotis like a pro.