Roti Recipes: Perfect Soft, Puffy Roti Every Time

When you think of roti, a classic Indian flatbread made from whole wheat flour and water, cooked on a hot griddle. Also known as chapati, it's the backbone of countless meals across India—simple, nourishing, and deeply satisfying. But if your roti comes out hard, flat, or chewy, you’re not alone. The problem isn’t your skill—it’s usually one or two missing pieces in the process. The right flour, the right water ratio, the right heat. That’s it. No fancy tools. No complicated steps. Just understanding how roti works.

What makes roti puff up isn’t magic—it’s carbon dioxide, a gas produced when moisture in the dough turns to steam under high heat. That’s the secret behind that beautiful balloon shape. But if your dough is too dry, too cold, or not kneaded enough, that gas doesn’t build up. And if your tawa isn’t hot enough, the steam escapes before it can lift the roti. It’s not about strength—it’s about timing and temperature. You don’t need baking soda to make roti soft. In fact, most home cooks skip it entirely. What really matters is how you mix, rest, and roll the dough. And the flour? Not all whole wheat is the same. Some brands are too coarse. Others lack the right gluten structure. The best flour for roti, a finely ground, high-protein whole wheat flour that holds moisture and stretches without tearing makes all the difference.

People ask if eating roti helps with belly fat. The answer isn’t yes or no—it’s about portion, pairing, and how you make it. A roti made with whole grain flour, cooked with minimal oil, and eaten with vegetables or lentils can fit perfectly into a healthy diet. But if it’s thick, overcooked, and soaked in ghee, it becomes a calorie trap. The key isn’t avoiding roti—it’s mastering how to make it right. That’s what this collection is for. You’ll find clear, no-nonsense fixes for roti that won’t puff, the truth about baking soda, and which flour actually works. No myths. No fluff. Just what you need to turn your roti from flat to fabulous.