Fluffy Roti on Gas Stove – Easy Steps for Soft, Puffy Bread

If you’ve ever tried making roti on a gas stove and ended up with tough circles, you’re not alone. The secret isn’t magic; it’s the right flour, a relaxed dough, and a few smart cooking tricks. Below you’ll find a straightforward guide that takes you from mixing the dough to serving puffed rotis that melt in your mouth.

Choose the Right Flour and Mix a Rested Dough

Start with a good quality whole‑wheat flour (atta). Look for flour that feels slightly coarse; that texture helps the roti stay soft. Measure roughly 2 cups of flour and add a pinch of salt if you like. The water is where the magic happens – add it slowly, a little at a time, until the dough feels soft but not sticky. A common mistake is adding too much water; the dough should be pliable, not wet.

Once the dough comes together, knead for about 5‑7 minutes. You’ll notice it becoming smoother and more elastic. Cover the dough with a damp cloth and let it rest for at least 20 minutes. Resting relaxes the gluten, which is crucial for a fluffy texture. If you’re in a rush, a 10‑minute rest still works, but the extra time makes a noticeable difference.

Rolling and Cooking – The Gas Stove Tricks

When you roll the roti, keep the surface lightly dusted with flour. Aim for a round about 6‑7 inches in diameter, about 2 mm thick. Too thin and the roti will dry out; too thick and it won’t puff properly. After rolling, let the roti sit for a minute – this helps the surface dry just enough for a good puff.

Heat a heavy‑bottomed tawa or skillet on medium‑high heat. You’ll know it’s ready when a few drops of water sizzle and evaporate instantly. Place the roti on the tawa; you should hear a gentle puffing sound within 10‑12 seconds. Flip it once the surface shows light brown spots. The second side should cook quickly – press gently with a clean cloth or a spatula to encourage puffing. If the roti doesn’t puff, lower the heat slightly and give it a few more seconds; the goal is steady heat, not a flame that burns the outside while the inside stays raw.

Once puffed, remove the roti and brush it with a tiny bit of ghee or butter if you like. This adds flavor and keeps the roti soft for longer. Serve immediately with your favorite curry, dal, or chutney.

Quick recap: use good atta, rest the dough, roll to the right thickness, and cook on medium‑high heat. Follow these steps and you’ll get fluffy roti on your gas stove every single time.