Homemade Roti: How to Make Perfect Indian Indian Flatbread Every Time

When you make homemade roti, a simple, unleavened 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 chutney. It’s not fancy, but getting it right? That’s where most people struggle. You mix the dough, roll it out, and put it on the pan… but it stays flat. No puff. No softness. Just a tough, sad disc. Sound familiar?

Here’s the truth: roti doesn’t fail because of the recipe. It fails because of technique. The dough needs the right hydration—too dry, it cracks. Too wet, it sticks. The rolling has to be even—thick in the middle, thin at the edges. And the heat? It has to be just right. Too low, and it won’t puff. Too high, and it burns before it lifts. Indian flatbread, a staple across North India, Pakistan, and beyond, isn’t about magic. It’s about timing, touch, and temperature. And the puff? That’s not luck. It’s steam. When the dough hits a hot surface, the moisture inside turns to steam, and if the gluten’s been developed just right, that steam pushes the roti up like a tiny balloon. No steam? No puff. Simple.

That’s why so many posts here focus on roti not puffing, the most common frustration for home cooks trying to make authentic Indian bread. It’s not the flour. It’s not the pan. It’s how you handle the dough, how long you rest it, how you roll it, and how you cook it. Some think you need a tandoor. You don’t. A cast iron skillet works fine. Others think you need to slap it. You don’t. Just press it gently on the hot surface and flip it when you see bubbles. The real secret? Patience. Let the dough rest for at least 30 minutes. Don’t skip it. That’s when the gluten relaxes and the water absorbs evenly. Skip that, and you’re fighting your own dough.

And while we’re at it—don’t confuse roti with naan. Roti is plain, whole wheat, cooked dry. Naan is leavened, often brushed with butter, baked in a tandoor. They’re cousins, not twins. Roti is daily bread. It’s what you eat with your dal, your sabzi, your yogurt. It’s what your grandma made every morning. It’s not meant to be fancy. It’s meant to be perfect. And when it is? That first bite—soft, warm, slightly charred at the edges—sticks with you. That’s why people keep coming back to this. Not for the spice. Not for the sauce. For the roti.

Below, you’ll find real fixes for flat roti, tips from cooks who’ve been there, and the exact steps that turn a failed batch into something you’ll want to eat plain—no butter, no curry, just the bread itself. You’ll learn what heat to use, how thick to roll, how long to rest, and why your roti sometimes puffs and sometimes doesn’t. No fluff. No theory. Just what works.