Thick Roti: How to Make Soft, Fluffy Indian Flatbread Every Time
When you think of thick roti, a soft, round Indian flatbread made from whole wheat flour and water, often served with curries or dal. Also known as chapati, it’s the everyday bread that holds together a thousand Indian meals. But not all thick rotis are the same. Some are tough. Some are dry. Some crack when you fold them. The good ones? They puff up like balloons over the flame, stay soft for hours, and feel like a warm hug in your hands.
What makes the difference? It’s not magic—it’s technique. The flour matters. whole wheat flour, also called atta, is the traditional base for authentic thick roti. Not all atta is equal. Some brands are too coarse, others too fine. You want one that’s stone-ground and freshly milled. Then there’s the water. Too little, and your dough turns brittle. Too much, and it sticks everywhere. The right amount? Just enough to bring it together without being sticky. And kneading? That’s where most people skip. You don’t just mix—you knead for at least 8 minutes. That’s how you develop the gluten, so the roti stretches instead of tears.
And then there’s the rolling. Don’t press down hard. Roll gently from the center out, turning the dough as you go. A thick roti isn’t about being flat—it’s about being even. If one side is thinner, it’ll burn before the rest puffs. The heat on your tawa or griddle? Medium-low. Too hot, and the outside chars before the inside cooks. Too low, and it never gets that beautiful charred spot. Flip it once. Watch it swell. Press it lightly with a cloth if it doesn’t puff. That’s when you know you’ve nailed it.
Some people add a splash of milk or a spoon of ghee to the dough. Others swear by resting it for an hour. Both help. But they’re not magic fixes. The real secret? Consistency. Same flour. Same water. Same kneading time. Same rolling pressure. Do that, and you’ll get thick roti that’s soft, chewy, and perfect every single time.
You’ll find posts here that break down exactly how to choose the right flour, how to fix dry or sticky dough, and why resting your dough makes a bigger difference than you think. There are tips on rolling without a rolling pin, how to keep rotis warm for hours, and what to do when your roti won’t puff. No fluff. No guesswork. Just what works in real Indian kitchens.
