How to Make Perfect Roti Every Time

Roti is a staple in many Indian homes, but getting it soft and fluffy can feel like a trick. The good news? It’s all about a few simple steps – no fancy equipment needed. Follow this guide and you’ll be flipping perfect rotis in no time.

Choose the Right Flour and Mix the Dough Right

The base of a good roti is the flour. Whole wheat atta works best because it has the right balance of protein and fiber. Some people like a mix of atta and a little plain flour for extra softness – try 80% atta and 20% plain flour if yours feels too dense.

Start with about 2 cups of flour in a bowl. Add a pinch of salt for flavor, then slowly drizzle in water. The trick is to add water little‑by‑little while kneading. You want a soft, non‑sticky dough that feels slightly tacky but holds its shape. Knead for 5‑7 minutes – this develops gluten and makes the roti pliable.

Let the dough rest for at least 15 minutes. Resting lets the gluten relax and makes rolling easier. Cover the bowl with a damp cloth so the dough doesn’t dry out.

Rolling and Cooking: The Real Secret

Divide the rested dough into golf‑ball‑sized balls. Lightly dust each ball with flour and start rolling. Aim for a thin, even circle about 6‑7 inches in diameter. If the roti tears, it’s either too dry or you rolled too fast – sprinkle a little water on the surface and keep rolling gently.

Heat a heavy cast‑iron skillet or a non‑stick tawa over medium‑high heat. The surface should be hot enough that a drop of water sizzles and evaporates instantly. Place the rolled roti on the hot pan. You’ll see tiny bubbles form after about 20 seconds – flip it.

After the first flip, press gently with a cloth or spatula. This helps the roti puff up. Cook the other side for another 20‑30 seconds, then give it one more flip. When you see golden brown spots on both sides, it’s done. If you want extra fluff, gently press the roti with a clean kitchen towel right after removing it from the pan – it traps steam inside.

Serve the roti immediately, brushed with a thin layer of ghee or butter if you like. Warm rotis stay soft longer, so keep them in a covered container while you finish the batch.

Quick tips to avoid common pitfalls: use lukewarm water for the dough, not ice‑cold, because it helps the gluten relax. If the roti sticks to the pan, the heat might be too low – raise the temperature slightly. And always use a good quality atta; cheap flour can make the roti crumbly.

Now you have a reliable method for perfect roti – soft, fluffy, and ready to scoop up any curry or dal. Experiment with a dash of oil in the dough for extra tenderness, or add herbs for a flavor twist. Happy cooking!