Oil in Roti: How to Use Oil for Soft, Fluffy Indian Flatbreads

When you make oil in roti, a simple ingredient that transforms flatbread texture and shelf life. It's not just about flavor—it's the difference between a dry, crumbly roti and one that stays soft for hours, even when stored. Many people skip oil or use too little, thinking it’s unnecessary. But if you’ve ever bitten into a roti that cracked like paper, you know oil isn’t optional—it’s essential.

The right amount of oil helps the dough relax, makes rolling easier, and seals in moisture after cooking. It also prevents sticking to the tawa and keeps the roti pliable. Without it, your roti might look fine at first, but it’ll turn hard within an hour. You don’t need a lot—just a teaspoon per cup of flour—but how you use it matters more than how much you use. Some add it to the dough, others brush it on after cooking. Both work, but the result changes. Adding oil to the dough gives you a more uniform softness, while brushing it on after cooking gives a slight crisp edge and a glossy finish.

Related to this is roti making tips, the small techniques that turn average rotis into restaurant-quality flatbreads. Fermentation isn’t needed for roti like it is for dosa, but resting the dough for 20–30 minutes makes a huge difference. That’s when the gluten relaxes, and the oil spreads evenly through the flour. If you skip resting, your roti will shrink back when you roll it. And if you roll it too thin in spots, it’ll puff unevenly or burn. The key is even thickness, moderate heat, and just enough oil to keep it tender.

Don’t confuse oil in roti with ghee or butter—though those work too. Oil is neutral, affordable, and doesn’t burn as easily on high heat. Vegetable oil, sunflower oil, or even mustard oil are all common in Indian homes. The choice depends on regional habits, not rules. In some families, oil is mixed into the dough; in others, it’s brushed on right after the roti comes off the tawa. Either way, the goal is the same: a soft, flexible, non-sticky flatbread that pairs perfectly with dal, curry, or chutney.

And if you’ve ever wondered why your roti goes stale so fast, it’s not just the flour or water—it’s the oil. That’s why soft roti, a texture goal for every home cook in India, isn’t about fancy equipment. It’s about the right technique. Stack your cooked rotis in a cloth-lined container, and they’ll stay soft for hours. Add a little oil to the cloth, and they’ll stay soft even longer. No microwave, no plastic wrap—just old-school wisdom.

What you’ll find below are real fixes from Indian kitchens: how much oil to use, when to add it, what happens if you skip it, and how to fix a batch of dry roti after the fact. These aren’t theory-based tips—they’re what people actually do every day to make roti that lasts, feels good in the hand, and tastes better with every bite.