Name: How To Make Soft Roti
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 cups whole wheat flour; 1.4 cup water (approx.); 2 tsp oil

Like this recipe? Share it!

Learn how to make soft roti with this step-by-step picture recipe. You will require just 3 simple ingredients to make this Indian flatbread at home.

Roti, also known as chapati / phulka / rotli, is a light and fluffy Indian flatbread that is made with whole wheat flour and water. These two are the primary ingredients of making roti but some people like to add salt or oil into the dough. In this recipe, I have also added a little oil into the dough. It basically helps in making the rotis soft. And this Indian bread is made without any leavening agent like yeast or yoghurt. It is a really simple recipe. You just need to practise a few times to master it.

Serve them hot with any Indian curry like kosha mangsho, which is a Bengali-style mutton curry or dahi aloo or chickpea tikka masala or Kashmiri dum aloo. So if you want to know how to make soft roti at home then continue reading.

Frequently Asked Questions About Roti:

What is the best flour for roti?

Whole wheat flour or atta is the best for making roti. In this recipe, I have used Aashirvaad whole wheat atta. The quality of the atta/flour will change from brand to brand. So while making roti don’t pour all the water at once. Add it little at a time. You may require more or even less water depending on the quality of the flour you are using.

How much atta/flour is needed to make 1 roti?

The amount of flour depends on the thickness of the roti. But as per my recipe, you will need 1/5 cup whole wheat flour to make 1 roti.

How to make soft roti?

The secret behind making a soft roti is kneading. You should knead the dough for at least 4-5 minutes. Along with this, you can add a few teaspoons of oil into the dough. It also helps in making the rotis soft.

How to knead roti dough?

To prepare the dough for the roti, take the flour in a large bowl and pour oil. Mix well and then start pouring water into the bowl, little at a time, knead it by pulling and stretching the dough continuously using your knuckles. The dough should always be soft and smooth. It means when you press the dough with your finger it should neither be stiff nor sticky.

How long should the roti dough rest?

You should let it rest for at least 15 minutes. This will help the dough to relax and produce softer rotis.

What is the perfect thickness of a roti?

A roti should neither be too thin nor too thick. It should have the same thickness throughout otherwise the roti won’t puff up. It can be 5-6 inches in diameter.

How to store roti dough?

Roti is an everyday staple in India, thus preparing a fresh batch of dough before every single meal can be tiresome. If you like then you can store the dough in the refrigerator and use it later on. But I would suggest you not store it for more than one day. As it may become tough or its colour might change to brown or even develop mould.

To store the roti dough, you can keep it in an airtight container or in a clean bowl and wrap it with cling wrap. And then place it in the refrigerator.

Why does my roti not puff up?

A roti might not puff up if it has an uneven thickness. Or the dough was too hard/tough, which means you should have kneaded the dough with more water. It helps in creating steam that makes the roti puff up.

Why does my roti become hard?

Your roti can become hard if the dough was not soft and pliable. Or it may have been dusted with too much dry flour. Or it was cooked over the dry flame for too long.

How to keep roti soft for a long time?

Rotis should always be served hot. But if you want to prepare it in advance, then you can apply little ghee or clarified butter over them and store it. This will keep them soft for a longer time.

How to store roti?

If you are planning on consuming it the same day, then take an airtight container and line it with a kitchen towel. Then keep all the rotis in it, cover it with the towel and secure the lid. The kitchen towel will absorb all the steam and keep the rotis fresh.

If you are packing them in a lunch box, then take a piece aluminium foil, place a paper towel on top and then keep the roti over it. Fold it and put it in the lunch box.

How to freeze roti?

I will always suggest you make fresh rotis. But if you like to freeze them then after making all the rotis, allow them to cool down completely. Take5-6 rotis and place baking paper in between each roti. Roll them with aluminium foil and keep it inside a ziplock bag. You can freeze it for up to 3 months.

You can thaw the frozen roti in the refrigerator overnight or use the defrost setting. Then lightly toast each roti on the tawa and serve.

Is roti vegan?

Yes, roti is vegan which means it is not made with animal products. As ghee or clarified butter is not vegan, so don’t apply it over the roti. You can use coconut or any other plant-based oil instead.

Is roti gluten-free?

No, roti is not gluten-free.

Is roti healthy?

Roti is an excellent source of dietary fibre which will keep you full for a longer time. It also contains minerals like potassium, calcium, sodium, magnesium and proteins. Thus including it in your diet is a good idea.

Prep Time: 20 min | Cook Time: 15 min | Resting Time: 15 min

Total Time: 35 min (excluding resting time)

Yield: 10 rotis

Ingredients:

2 cups whole wheat flour
1.4 cup water (approx.)
2 tsp oil

Cooking Directions:

In a large bowl, add whole wheat flour and oil. Mix it well.

Then pour water into the bowl, little at a time, and start mixing it. Continue to add more water until all the dry flour has combined. Knead it for around 4-5 minutes and make a soft dough.

If the dough feels dry or tight then add more water and knead again. The amount of water depends on the quality of the flour.

Then cover it with a damp cloth and keep it aside to rest for 10-15 minutes.

Divide the dough into small dough balls. Make sure all the balls are round and smooth.

Take a small dough ball and dip it into dry whole wheat flour. Place it on the chakla or rolling board. Using a rolling pin, roll it out into a small circle. Then again dip it in dry whole wheat flour. Place it on the chakla and roll again.

Make sure you are not applying too much pressure on the rolling pin. Otherwise, the centre will become thin and the edges will remain thick. And while you are rolling, the roti should also move in a circular direction.

Heat a tawa over a high flame. Then carefully place the roti on it. Allow it to cook for a few seconds. Using a tong, check if the bottom-side has cooked a little and become dry. Then flip and cook the other side as well.

When you see small brown spots on the second side. Then remove the tawa from the flame and place the roti directly on the flame. The side with the brown spots should be on top. Within a few seconds, the roti will puff up. Then flip it with a tong and cook the other side as well.

Make sure you don’t cook it for too long, as the roti might become crisp or even burn. Make the rest of the rotis in the same manner.

Serve them hot with any Indian curry.