How to Make Roti – Simple Steps for Soft, Fluffy Flatbreads

Roti is the everyday superhero of Indian meals – quick, cheap, and perfect with any curry. If you’ve ever bought store‑bought rotis and missed that soft, slightly chewy bite, you’re in the right spot. Below is a no‑nonsense guide that gets you from raw flour to puffed‑up roti in under 30 minutes.

Choosing the Right Flour

The secret starts with the flour. Whole‑wheat atta is the classic choice because it has the right amount of gluten to hold the dough together while staying tender. If you want an ultra‑soft roti, try a blend of 80% atta and 20% plain all‑purpose flour – the extra gluten gives a little stretch without making the roti heavy. Avoid self‑rising flour; the added leavening will make the roti cakey, not fluffy.

Measure the flour by weight if you can – 200 g of flour works well for 2‑3 people. A kitchen scale removes guesswork and keeps the water‑to‑flour ratio spot on.

Step‑by‑Step Roti Technique

1. Mix the dry stuff. Put the measured flour in a large bowl, add a pinch of salt, and give it a quick whisk.

2. Bring in the water. Warm water (about 30 °C) is best; it wakes up the gluten. Start with 120 ml and drizzle while stirring with your hand. You’re looking for a crumbly texture that pulls together when you squeeze it.

3. Knead, don’t over‑work. Transfer the dough onto a clean surface and knead for 5‑6 minutes. It should become smooth and slightly elastic – not sticky. If it feels dry, add a splash of water; if it’s too sticky, dust a bit more flour.

4. Rest is key. Cover the dough with a damp cloth and let it sit for 15‑20 minutes. This relaxes the gluten and makes rolling easier.

5. Shape the balls. Divide the dough into golf‑ball‑sized portions. Roll each ball between your palms to make a smooth top, then flatten it gently with the palm before moving to the rolling pin.

6. Roll out thin. Lightly flour the rolling surface and pin. Roll each ball into a 6‑inch circle, turning the dough a few times to keep it round. The thinner, the better – you want it almost translucent in the center.

7. Cook on hot tawa. Heat a dry tawa or skillet over medium‑high heat. Place the roti on the surface; you’ll see tiny bubbles forming in 10‑12 seconds. Flip and press gently with a cloth or spatula – the roti should puff up. Cook the other side for another 5 seconds, then remove.

8. Keep them soft. Stack cooked rotis in a container lined with a clean kitchen towel. The steam traps moisture, keeping each roti soft for hours.

Quick tip: If a roti refuses to puff, brush the surface with a few drops of water before the second flip. The extra steam helps the dough rise.

Now you have soft, fluffy rotis ready to scoop up dal, wrap around kebabs, or enjoy with a dab of butter. Experiment with adding a pinch of cumin or ajwain to the dough for extra flavor – the basics stay the same, but the taste gets a nice twist.

Happy rolling! With this straightforward method you’ll never miss the restaurant feel again, and you’ll have a staple that fits any meal.