Roti Making Tips: Perfect Flatbreads Every Time with These Simple Tricks

When you're making roti, a soft, round Indian flatbread made from whole wheat flour, water, and a pinch of salt. Also known as chapati, it's the backbone of countless Indian meals—from dal and curry to sabzi and yogurt. But even simple things can go wrong. If your roti comes out tough, puffs unevenly, or sticks to the pan, it’s not about skill—it’s about missing a few key steps.

The secret to great roti starts with the dough, a mix of whole wheat flour, water, and sometimes a drop of oil or ghee. Also called atta dough, it needs to be kneaded just right—not too wet, not too dry. Too much water and it tears. Too little and it cracks. Aim for a texture like your earlobe: soft, pliable, and slightly springy. Let it rest for at least 30 minutes. That rest lets the gluten relax, so the dough stretches without snapping back when you roll it out.

Then there’s the rolling technique, how you flatten the dough ball into a thin circle before cooking. Don’t use too much flour while rolling—it dries out the surface and makes roti stiff. Instead, dust lightly and rotate the dough as you roll. Keep it unevenly round—slightly thicker in the center, thinner at the edges. That’s how you get that perfect puff when it hits the hot tawa. Heat matters too. Your tawa or skillet needs to be medium-hot, not smoking. Too cold and the roti soaks up oil and turns greasy. Too hot and it burns before it puffs. Test it with a drop of water—it should sizzle and evaporate fast.

And don’t skip the final touch: a quick press with a clean cloth after cooking. That seals in moisture and keeps roti soft for hours. Store them stacked under a towel, not in the fridge. Cold makes them hard. If you’re making roti for guests or meal prep, keep them warm in a covered basket or insulated container.

You’ll find plenty of roti recipes online, but most skip the real details—like why some flours puff better than others, or how humidity affects dough. The posts below don’t just tell you how to make roti. They show you why your last batch failed, how to fix dough that won’t stretch, and how to get that restaurant-style puff every time. Whether you’re new to Indian cooking or just tired of dry roti, these tips will change how you think about flatbread.