How to Make Roti Puff: Simple Steps and Best Tips

When you think of roti puff, a flaky, layered Indian bread made by rolling and folding dough with ghee or oil. It’s not bread, not pastry, but something in between—crispy on the outside, soft inside, and perfect for dipping in curry or eating with chai. You’ve probably seen it at street stalls or family gatherings, golden and puffed up like a cloud. But making it at home? Most people think it’s hard. It’s not. You just need three things: flour, fat, and patience.

Ghee, clarified butter used in Indian cooking for its rich flavor and high smoke point is the traditional fat that gives roti puff its signature crispness and aroma. But if you don’t have ghee, vegetable oil or even melted butter works fine. The real trick isn’t the fat—it’s the folding. Each fold traps air and fat between layers of dough. When it hits the hot pan or oven, that trapped steam expands, and the roti puff rises like magic. Do it wrong, and you get a flat disc. Do it right, and you get layers that crackle when you bite.

People often confuse roti puff with paratha or puff pastry. But paratha, a flatbread often stuffed and cooked on a griddle is softer and usually has fillings. Puff pastry, a French dough made with many layers of butter is richer and more delicate. Roti puff is Indian comfort food—sturdy enough for street vendors, simple enough for a home cook on a weeknight.

You don’t need fancy tools. A rolling pin, a clean surface, and a tawa or skillet are all you need. The key is chilling the dough after each fold—this keeps the fat solid so it doesn’t melt too soon. Skip this, and your layers stick together. Let it rest. Don’t rush it. And when you cook it, use medium heat. Too hot, and it burns before it puffs. Too low, and it soaks up oil like a sponge.

Once you get the hang of it, you’ll start seeing ways to use roti puff everywhere. Crumble it over dal for crunch. Tear it into pieces and fry it with spices for a snack. Use it as a wrap for spiced potatoes or paneer. It’s the blank canvas of Indian snacks—simple, adaptable, and deeply satisfying.

Below, you’ll find real recipes and tips from people who’ve made this dish for years. Some use yogurt in the dough. Others swear by refrigerating the dough overnight. One cook even bakes hers in the oven instead of frying. You’ll see what works, what doesn’t, and why the best roti puff always starts with a good fold—and a little bit of love.