Roti Techniques: Simple Tips for Perfect Flatbreads

Ever wonder why some rotis puff up while others stay flat and tough? The answer isn’t magic – it’s a few easy habits you can add to your kitchen routine.

Pick the Right Flour

The base of any good roti is the flour. Whole‑wheat atta works for most people, but if you want extra softness, try a mix of atta with a small portion of all‑purpose flour. The extra gluten gives a smoother dough without making it heavy. Measure the flour with a spoon, not a scoop, so you don’t pack too much in.

Master the Dough and Rolling

Start with lukewarm water and add it gradually to the flour while mixing with your hand. The dough should feel soft but not sticky – a quick test is to pinch a piece; it should hold together without cracking.

Let the dough rest for at least 15 minutes. This rest lets the gluten relax, making it easier to roll thin. When you roll, dust the surface lightly – too much flour sticks to the roti and creates dry spots.

Roll in a circular motion, aiming for a disc about 6‑7 inches wide and 1‑2 mm thick. If you notice tears, let the dough rest a few more minutes and try again.

Heat a dry skillet over medium‑high heat. When a drop of water sizzles, the pan is ready. Place the roti on the skillet, wait 10‑12 seconds, then flip. You’ll see small bubbles forming – that’s a sign it’s cooking properly.

After the first flip, press gently with a clean kitchen towel or a spatula. This helps the roti puff up. Cook the other side for another 10‑15 seconds, then give it a quick final flip to finish. You want a few brown spots, not a burnt surface.

Serve the roti immediately, brushed with a tiny bit of ghee if you like. Warm rotis stay soft; once they cool, they firm up.

These steps – the right flour blend, proper dough rest, thin rolling, and quick high‑heat cooking – cover the core of roti techniques. Try them on your next meal and see the difference without any fancy equipment.