Why Are My Rotis Not Soft? 7 Common Mistakes and How to Fix Them

Ever roll out your roti dough, cook it on the tawa, and end up with a hard, dry disc instead of a pillowy, pliable roti? You’re not alone. Even experienced cooks struggle with this. Soft rotis shouldn’t be a mystery-they should be easy, consistent, and comforting. But too many people skip the basics and wonder why their rotis turn out like cardboard. The problem isn’t your recipe. It’s the process.

The Dough Is Too Dry

Most rotis fail because the dough doesn’t have enough moisture. You see a recipe that says "2 cups flour," so you measure it exactly and add water until it looks "right." But flour absorbs water differently depending on humidity, brand, and even how long it’s been sitting on the shelf. In Sydney’s dry winter air, flour can be extra thirsty.

Start with 1.5 cups of water for 2 cups of whole wheat flour (atta). Mix it slowly. The dough should feel slightly sticky at first-that’s okay. Knead it for at least 8 minutes. You’ll know it’s ready when it’s smooth, elastic, and doesn’t crack when you pinch it. If it feels dry and crumbly, sprinkle water a teaspoon at a time while kneading. Don’t rush this step. Dough that’s too dry won’t trap steam when cooking, and that’s what makes rotis soft.

You’re Not Resting the Dough

Skipping the rest time is the #1 mistake. After kneading, cover the dough with a damp cloth and let it sit for at least 30 minutes. Better yet, leave it for an hour. During this time, the gluten relaxes and the flour fully hydrates. Without rest, the dough springs back when you roll it, making it thick in spots and thin in others. That uneven thickness means some parts cook too fast and dry out.

Try this: make your dough before you start cooking. While it rests, prep your vegetables, set the table, or clean up. When you come back, the dough will be easier to roll, softer to press, and will puff up beautifully on the tawa.

Your Tawa Isn’t Hot Enough

A cold or lukewarm tawa is the silent killer of soft rotis. You need medium-high heat-not smoking, but hot enough that a drop of water sizzles and evaporates instantly. If the tawa is too cool, the roti takes too long to cook. It dries out before it puffs. If it’s too hot, it burns before the inside gets steamy.

Test your tawa: sprinkle a few drops of water. If they dance and vanish in under 2 seconds, you’re good. If they just sit there, wait longer. Preheat your tawa for at least 5 minutes before you start rolling. And don’t oil it. A dry, clean tawa is key. Oil creates a barrier that stops steam from forming inside the roti.

You’re Not Cooking It Right

Roti doesn’t cook evenly if you flip it too early or too often. Place the rolled roti on the hot tawa. Wait until you see small bubbles forming on the surface-about 30 seconds. Then flip it. Let the second side cook for 15-20 seconds. Now, lift it with tongs and press gently on the surface with a clean cloth or spatula. That’s when steam builds up and makes it puff up like a balloon.

If it doesn’t puff, don’t panic. Flip it back, press again, and hold it over direct flame for 5-10 seconds. That’s the trick used in Indian homes: direct flame contact finishes the puffing. You don’t need a gas stove-just hold it over the heating element of your electric stove, or use a handheld torch if you’re serious about perfect rotis.

You’re Not Keeping Them Warm

Once cooked, rotis start to lose moisture the moment they hit the air. If you stack them cold, they get firm fast. After cooking each roti, immediately place it in a clean, dry cotton cloth or a thermal container. Wrap them loosely-don’t seal them tight. The trapped steam keeps them soft for hours.

Use a steel or ceramic tiffen box with a lid. Line the bottom with a cloth, stack the rotis, cover with another cloth, and close the lid. This method keeps rotis soft even after 4-5 hours. No microwave. No plastic wrap. Just cloth and heat retention.

You’re Using the Wrong Flour

Not all whole wheat flour is the same. Regular whole wheat flour from the supermarket (often labeled "wholemeal") is ground too finely and lacks the fiber and protein structure needed for soft rotis. You need atta-specifically stone-ground, coarse whole wheat flour made for Indian breads.

Atta has more bran and germ, which holds water better and gives the dough elasticity. If you’re using regular whole wheat flour, your rotis will be dense and crumbly no matter how hard you try. Look for brands like Aashirvaad, Pillsbury Atta, or any Indian grocery store brand labeled "roti atta." If you can’t find it, mix 80% whole wheat flour with 20% all-purpose flour to add some softness-but atta is still the gold standard.

You’re Rolling Too Thin or Too Thick

There’s a sweet spot. Too thick, and the center stays doughy. Too thin, and it crisps up like a cracker. Aim for about 6-7 inches in diameter and 1-2 mm thick. Roll evenly from the center outwards. Don’t press hard on the edges-leave them slightly thicker. That’s where the steam gets trapped to make the roti puff.

Pro tip: use a rolling pin with a slight curve. It helps you roll evenly without thinning the edges. If your roti keeps tearing, your dough needs more rest or more water. Don’t patch it with flour-that just makes it dry.

Soft rotis aren’t luck. They’re the result of attention to detail. Moisture, rest, heat, and technique-all matter. Get one thing right, and your rotis improve. Get all seven right, and you’ll never go back to hard, dry ones again.