Roti Tips: Perfect Flatbreads Every Time with Simple Tricks
When you think of roti, a classic Indian unleavened flatbread made from whole wheat flour, water, and salt. Also known as chapati, it’s the everyday staple that pairs with everything from dal to curry. But making roti that’s soft, puffable, and evenly cooked isn’t just about mixing flour and water—it’s about technique, timing, and a few little secrets most recipes leave out.
One of the biggest mistakes? Skipping the rest time for the dough. Roti dough needs at least 20 minutes to relax. If you roll it out right after mixing, it’ll shrink back, tear, and turn tough. Letting it sit lets the gluten settle, so the dough becomes smooth and stretchy. And don’t use cold water—lukewarm water helps activate the flour naturally, giving you better texture without any extra ingredients. Another thing people overlook: the rolling surface. A dry, clean counter works fine, but a light dusting of flour (not too much!) keeps the roti from sticking without making it gritty. If your roti comes out hard, it’s probably because you rolled it too thin in the center or cooked it on too low heat. You want medium heat—hot enough to make it puff up like a balloon, but not so hot it burns before it cooks through.
The secret to that perfect puff? Press gently with your fingers as it cooks, then flip and press again. That’s how restaurants get their roti to balloon. You don’t need a tawa or special equipment—a regular skillet works just fine. And if you’re making a batch, keep the cooked rotis wrapped in a clean kitchen towel. It traps steam and keeps them soft for hours. Roti isn’t fancy, but getting it right changes your whole meal. It’s not just bread—it’s the carrier for flavor, the texture contrast, the comfort in every bite.
Below, you’ll find real, tested advice from people who cook roti every day—how to fix dry dough, why your roti won’t puff, what flour blends work best, and how to store it so it stays fresh. No fluff. Just the stuff that actually works.
