Soft Roti: Make Fluffy Indian Flatbread in Minutes

Ever wondered why some rotis puff up like clouds while others stay tough? The secret isn’t magic – it’s simple steps you can master in your kitchen. Below you’ll find the exact tricks that turn ordinary wheat dough into soft, pillowy roti that tears apart easily and tastes great with any curry.

Pick the Right Flour

The flour you choose makes a huge difference. Whole‑wheat atta with a moderate protein level (around 10‑12%) gives the dough enough gluten to stretch without getting chewy. If you’re after extra fluff, blend 80 % atta with 20 % fine maida – the softer flour lightens the texture. Avoid self‑rising blends; they add unwanted leavening and can make the roti dry.

Dough Tricks for Soft Roti

Start with lukewarm water, not ice‑cold. Warm water helps the gluten relax, making the dough easier to roll. Add a pinch of salt and a teaspoon of oil; the oil coats the flour particles and keeps the roti from drying out.

Knead the dough for at least 5‑7 minutes until it feels smooth and slightly elastic. If the dough feels sticky, sprinkle a little extra flour – but don’t over‑flour, or the roti will become hard.

Let the dough rest for at least 20‑30 minutes, covered with a damp cloth. Resting lets the gluten settle and the moisture distribute evenly, which is key for a soft bite.

When you roll, keep the disc thin – about 6‑8 mm. Dust the rolling surface lightly; too much flour sticks to the roti and burns on the pan. Use a gentle, circular motion and try not to over‑handle the dough – that can make it tough.

Heat a cast‑iron tawa or non‑stick skillet until it’s hot but not smoking. Place the roti on the dry surface; you should hear a faint sizzle. Cook 30 seconds, then flip. Look for tiny brown spots, not dark burns. After the second flip, press gently with a cloth or spatula – the steam should puff the roti up.

Finish by brushing the hot roti with a little melted ghee or butter. This adds flavor and locks in moisture, keeping the roti soft for hours. If you need to store, wrap the roti in a clean kitchen towel and place in an airtight container; reheating briefly on the tawa revives the fluff.

Common mistakes? Over‑cooking, using cold water, or skipping the rest period. Each of these dries the dough and gives you a stiff roti. Follow the steps above, and you’ll get soft roti that tears apart easily and pairs perfectly with sambar, dal, or any curry.