Roti Recipe: Make Soft, Fluffy Indian Flatbread at Home

If you’ve ever tried store‑bought roti and found it rubbery, you’re not alone. The secret isn’t magic – it’s the right flour, water, and a few simple tricks. Below you’ll get a straight‑forward method that works whether you’re cooking for one or feeding a crowd.

Choosing the Right Flour

Most Indian households use "atta," a whole‑wheat flour that’s milled fine. It gives roti its characteristic bite and nutty taste. If you can’t find atta, look for a high‑protein wheat flour (around 11‑12%). Low‑protein flours make the dough brittle and the roti hard.

To keep rotis extra soft, mix a handful of fine all‑purpose flour with the atta. The all‑purpose flour adds gluten strength, helping the dough stretch without tearing. A typical ratio is 80% atta to 20% all‑purpose.

Step‑by‑Step Roti Method

1. Measure and mix. For two people, combine 1 cup atta, ¼ cup all‑purpose flour, a pinch of salt, and ½ teaspoon oil. Add water gradually – start with half a cup and stir. You want a soft, slightly sticky dough, not dry.

2. Knead well. Knead for 5‑7 minutes on a clean surface. The dough should become smooth and elastic. If it feels too sticky, sprinkle a little extra flour; if too dry, add a few drops of water. Proper kneading is what makes the roti puff up later.

3. Rest the dough. Cover the ball with a damp cloth and let it sit for at least 15 minutes. This relaxes the gluten and makes rolling easier.

4. Shape the balls. Divide the dough into equal portions (about the size of a golf ball). Roll each ball into a smooth sphere and flatten it gently with your palm.

5. Roll out. Lightly dust a rolling surface with flour. Roll each piece into a thin circle, about 6‑7 inches in diameter. Try to keep the thickness even; thin spots can tear, thick spots stay hard.

6. Cook on a hot tawa or skillet. Heat the pan until it’s shimmering. Place the roti on the dry surface; you’ll hear a gentle sizzle. Cook 30 seconds, then flip. When the second side shows brown spots, flip again. Press lightly with a clean kitchen towel – the roti should puff up.

7. Keep warm. Stack cooked rotis in a container lined with a clean kitchen towel. Cover the container; the steam keeps them soft.

A few extra tips: brush each roti with a thin layer of ghee or oil right after cooking for extra shine and flavor. If you’re at a high altitude, add a pinch more flour or a splash of milk to the dough to help it hold together.

Now you have a reliable roti recipe you can use daily. Pair it with dal, curry, or a simple butter‑salt spread, and enjoy a home‑cooked taste of India without the hassle.