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

When you roll out a roti, a classic Indian flatbread made from whole wheat flour, water, and a pinch of salt. Also known as chapati, it’s the foundation of countless meals across India—from simple dal and sabzi to rich curries and yogurt. But too many people end up with tough, dry roti that doesn’t puff up. Why? It’s not about the flour. It’s about technique. The difference between a good roti and a perfect one comes down to just a few key steps you might be skipping.

The secret to fluffy roti, a soft, airy, and fully puffed flatbread that balloons like a pillow when cooked starts with the dough. You need to knead it well—not just for two minutes, but for at least five. Your hands should feel the dough become smooth and elastic. If it cracks when you roll it, you didn’t knead enough. Water temperature matters too. Use lukewarm water, not cold or boiling. Cold water makes the gluten too tight. Hot water kills it. Lukewarm is the sweet spot.

Then there’s resting. Don’t rush this. Let the dough sit for at least 30 minutes, covered. This lets the gluten relax and the flour fully hydrate. Skip this, and your roti will shrink back when you roll it, or tear easily. Some cooks even rest it overnight in the fridge—it makes the dough even easier to handle. When you’re ready to cook, roll the roti evenly. Too thick? It won’t puff. Too thin? It burns. Aim for the thickness of a credit card. And don’t use too much flour while rolling. Extra flour dries out the surface and blocks puffing.

Your tawa or skillet needs to be hot—but not smoking. Test it with a drop of water. If it sizzles and dances, you’re good. Place the roti on it, wait five seconds, then flip. Press gently with a cloth or spatula. That’s when the magic happens. The steam builds inside, and the roti swells. If it doesn’t puff, your heat is too low. If it browns too fast, it’s too hot. You want golden spots, not char. A gas flame works best for the final puff. Hold the roti over the flame for a few seconds, flipping with tongs. It should balloon up like a balloon. That’s the sign of perfect roti.

You’ll find these same tips repeated in the posts below—because they’re not myths. They’re tested, real, and used by home cooks across India. From the right flour blend to the exact timing of flipping, every detail counts. Some people swear by adding a spoon of yogurt to the dough. Others use milk instead of water. You’ll see what works best in practice. No fancy gadgets. No complicated steps. Just the basics done right. If you’ve ever been frustrated by flat, rubbery roti, this collection is your fix. You’ll walk away knowing exactly why your roti didn’t puff—and how to make sure it always does next time.