Roti: How to Make Perfect Indian Flatbread Every Time

When you think of roti, a simple, unleavened Indian flatbread made from whole wheat flour, water, and salt. It's the daily bread of millions across India, eaten with curries, dals, and vegetables. Unlike naan, roti doesn't use yeast or yogurt—it's all about technique, heat, and touch. If your roti isn't puffing up, it's not because the recipe is wrong. It's because something in your process is off.

Many people blame the flour or the water, but the real issue is usually heat, the temperature of your tawa or skillet. Too low, and the roti just dries out. Too high, and it burns before it expands. The sweet spot is medium-high—hot enough to create steam inside the dough, but not so hot that the outside crisps too fast. Then there's dough consistency, how soft and elastic your kneaded dough feels. If it's too stiff, it won't stretch. Too wet, and it sticks to everything. The right dough should feel like your earlobe—soft but not sticky.

And don't forget the role of rolling technique, how evenly and thinly you press the dough. Roti needs to be uniformly thin, especially in the center, so steam can build and push it open. A thick middle means a flat roti. Also, flipping at the right moment matters. Wait until the bottom has light brown spots before flipping. Then, press gently with a cloth or spatula—just enough to help the steam do its job.

People often think roti is just bread. But it's more than that. It's the foundation of meals from Punjab to Kerala, served with everything from spicy chana masala to mild dal tadka. It's what you use to scoop up food, soak up gravy, or just eat plain with a smear of ghee. That’s why getting it right matters. A good roti isn’t just soft—it’s airy, slightly chewy, and warm. A bad one? It’s tough, dry, and disappointing.

Below, you’ll find real fixes from real cooks who’ve struggled with flat roti. You’ll learn what heat settings actually work, which flours give the best puff, and how to tell when your dough is ready. No fluff. No theory. Just what you need to make roti that rises like it should—every single time.