How to Make Soft Roti: Easy Tips for Perfect Indian Flatbread Every Time

When you think of soft roti, a simple, unleavened Indian flatbread made from whole wheat flour, water, and a pinch of salt. Also known as chapati, it’s the daily bread across northern India—eaten with dal, curry, or just ghee. It’s not just food. It’s comfort. It’s the kind of roti that wraps around your sabzi without tearing, that melts slightly when you press it with your fingers, and that still tastes warm hours after it’s made.

What makes roti soft isn’t magic. It’s technique. The flour matters—whole wheat atta, not all-purpose. The water temperature? Lukewarm, not cold, not boiling. The kneading? At least 8 minutes, until the dough feels like your earlobe. And the resting? Non-negotiable. Let it sit for 30 minutes, covered, so the gluten relaxes and the flour hydrates fully. Skip this, and your roti will be tough, like cardboard.

Then comes the rolling. Don’t use too much flour on the board—just enough to stop sticking. Roll it thin, but not paper-thin. A good roti should be about 6 inches across, even, and round. Too thick? It stays raw inside. Too thin? It tears when you flip it. And the cooking? Medium heat on a tawa, no oil. Flip it once, let it puff up like a balloon. That puff? That’s your sign it’s done. Press it gently with a cloth—this helps it steam and stay soft.

Some people swear by adding a teaspoon of yogurt to the dough. Others rub a tiny bit of ghee on the hot roti right after cooking. Both work. But the real secret? Freshness. Roti tastes best the moment it comes off the tawa. Store it stacked under a towel to trap steam—never in the fridge unless you reheat it properly.

You’ll find roti in every Indian kitchen, from Mumbai slums to Delhi homes. It’s not fancy. It doesn’t need to be. But when it’s done right, it’s the foundation of a meal that feels like home. The posts below show you exactly how to get there—whether you’re struggling with dough that won’t stretch, roti that won’t puff, or just want to make it faster without losing quality. No complicated tools. No rare ingredients. Just clear, tested steps from cooks who make roti every single day.