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

When you think of soft roti, a simple, everyday Indian flatbread made from whole wheat flour, water, and salt. Also known as chapati, it's the foundation of countless meals across India—from quick weeknight dinners to festive feasts. But why do some rotis turn out stiff and rubbery while others puff up like clouds? It’s not magic. It’s physics, temperature, and a few small choices most people get wrong.

The secret to soft roti starts before you even roll it out. Your dough needs enough water—around 60% of the flour weight—to stay pliable. Too dry, and it cracks. Too wet, and it sticks everywhere. Add a teaspoon of oil or ghee to the dough, not just for flavor, but because fat keeps the gluten from tightening up after cooking. Let the dough rest for at least 30 minutes. This isn’t just waiting—it’s letting the flour fully absorb water so your roti stays tender longer.

Heat matters more than you think. A cast iron tawa or griddle needs to be hot enough that a drop of water sizzles and evaporates instantly. Too cold, and the roti soaks up oil and turns greasy. Too hot, and it burns before it puffs. Flip the roti once it starts drying out on the bottom, then press gently with a clean cloth. That’s when the steam builds inside and makes it balloon. Don’t poke it. Don’t rush it. Let the heat do the work.

And yes, shape matters. round roti, the traditional circular form. Also known as chappati, it’s not just cultural—it’s functional. A round shape ensures even thickness, which means even cooking and consistent puffing. Rolling from the center outward, turning the dough as you go, prevents uneven edges that won’t cook right. Some people swear by using a rolling pin with a groove in the middle. Others use their palms. Either way, keep it thin—about 1/8 inch. Thicker rotis don’t puff. They just sit there, dense and sad.

You’ll also find that the flour makes a difference. Atta, the coarse whole wheat flour used in India, has more fiber and protein than regular whole wheat flour. That’s why store-bought rotis often fall flat. If you can’t find atta, mix 75% whole wheat with 25% all-purpose flour to get closer to that texture. And don’t skip the final touch: brushing the hot roti with a little ghee or butter right after cooking. It locks in moisture and gives you that restaurant-style softness.

What you’ll find in the posts below aren’t vague suggestions or generic advice. These are real, tested fixes from people who’ve burned, stuck, and failed at roti—then figured it out. You’ll learn why some people soak their flour overnight, how to fix dough that won’t roll, and what to do if your roti won’t puff no matter what. No fluff. No myths. Just the steps that actually work.