Soft Roti Tips: How to Make Perfect, Puffy Indian Flatbread Every Time

When you're making roti, a simple, unleavened Indian flatbread made from whole wheat flour and water. Also known as chapati, it's the backbone of countless Indian meals—from curries to dal to spicy pickles. But if your roti comes out tough or flat, it's not the flour—it's your technique. Soft, puffy roti isn't luck. It’s science, timing, and a few small adjustments most people skip.

One big reason roti doesn’t puff? dough hydration, the amount of water mixed into the flour. Too dry, and the roti cracks. Too wet, and it sticks to everything. The sweet spot? Dough that feels like your earlobe—soft, pliable, just a little tacky. Most recipes say "add water gradually," but few tell you to rest the dough for at least 30 minutes. That rest lets the gluten relax and the flour fully absorb moisture, which is what gives roti its springy texture.

Then there’s rolling technique, how you flatten the dough before cooking. Don’t roll it thin like a tortilla. Keep it slightly thicker in the center, thinner at the edges. This uneven thickness helps trap steam inside when it hits the hot pan, making it puff up like a balloon. And don’t press down with your rolling pin—just roll gently. If you flatten it too much, there’s no air left to expand.

Heat matters more than you think. Your tawa or skillet needs to be hot—hot enough that a drop of water sizzles and vanishes in a second. But not smoking. A medium-high flame is perfect. Place the roti on the pan, wait for the first side to get light brown spots, then flip. Now here’s the trick: don’t touch it. Let it sit. After 15-20 seconds, the steam builds up underneath. That’s when it lifts and puffs. If it doesn’t, use a dry cloth to press gently on the top. That’s not cheating—it’s how grandmas did it.

And don’t forget the fat, whether it’s ghee, oil, or butter. Brushing a tiny bit on the cooked roti right after it comes off the pan seals in moisture and keeps it soft for hours. Skip this, and your roti turns stiff by lunchtime.

Most people blame the recipe. But the real issue? Skipping the basics. You don’t need fancy equipment. Just flour, water, salt, heat, and patience. The posts below cover exactly what goes wrong—and how to fix it. From why your roti sticks to the pan, to how to store it so it stays soft all day, to the one mistake 90% of home cooks make when kneading. You’ll find real fixes, not guesses. No fluff. Just what works.