Does Baking Soda Make Roti Soft? What Actually Works (And What Doesn’t)

If you’ve ever rolled out a batch of rotis for dinner and ended up with stiff, chewy rounds instead of those dreamily soft ones, you’re not alone. Tons of home cooks swear by sneaking baking soda into their dough. It seems like such an easy fix—but does it really do the trick? Or does it just mess up the classic taste?

Baking soda works as a leavening agent, which means it helps dough puff up. In some breads, that’s great. With roti, though, things can get a bit weird. Too much soda leaves a bitter aftertaste and even changes the colour of your rotis. A pinch won’t hurt if you want super soft rotis for, say, your toddler with no teeth, but for most people, it’s not the magic answer. In fact, focusing on your kneading, resting, and using fresh atta can make a much bigger difference.

• Why People Add Baking Soda to Roti
• What Baking Soda Actually Does in Dough
• The Science Behind Soft Rotis
• Best Alternatives for Softer Rotis
• Common Mistakes That Make Rotis Hard
• My Tried-and-Tested Roti Tips

Why People Add Baking Soda to Roti

Lots of home cooks, especially those just starting out with roti, have heard that adding a pinch of baking soda can make rotis soft and puffy. Some people pass this tip down in families or hear it in online videos. The idea is simple: in baking, baking soda helps cakes and breads rise, so maybe it works for roti too, right?

Here’s the thing—baking soda reacts with acids and releases carbon dioxide gas, making dough lighter and airier. This works well in things like naan or parathas, or even Western breads that need real fluffiness. With roti, though, it’s all about pliability and softness, not big bubbles or height.

Pretty often, you’ll see this trick for rotis intended for really young kids, or for anyone who struggles with chewing. Sometimes cooks add an eighth of a teaspoon of soda per cup of flour. Most everyday roti recipes from India, Pakistan, or Fiji actually skip it altogether, sticking to just atta, water, a touch of oil, and salt.

• Baking soda is supposed to make rotis softer by breaking down gluten slightly.
• It’s used as a shortcut if the flour is old or you want extra tenderness.
• Some folks believe it helps keep rotis soft even after they cool down.

But don’t forget, too much baking soda can make rotis taste weird—kind of soapy or metallic—and they miss that earthy, wheaty flavour everyone loves. If you’ve got great flour and knead the dough well, you usually don’t need the extra help anyway.

What Baking Soda Actually Does in Dough

Let’s break it down: baking soda reacts fast when it hits water and heat. It releases carbon dioxide gas—those little bubbles you see if you ever add it to vinegar. In some breads and cakes, those bubbles make everything fluffy and light. But roti is a totally different game compared to yeast bread or muffins.

If you add even a pinch of baking soda to roti dough, those bubbles don’t really get trapped by the gluten strands the way they do in other doughs. Roti doesn’t rely on lots of air pockets; it’s supposed to stay flat, soft, and chewy, not pillowy or cakey. What actually happens is:

• The dough can seem a bit more tender, but it’s easy to go overboard and end up with a strange taste.
• Too much baking soda messes with the flavour—rotis can taste slightly metallic or soapy.
• Rotis might even brown too quickly or get a yellowish colour instead of staying soft and lightly golden.

Most Indian home cooks avoid using baking soda unless there’s another reason, like wanting extra-soft parathas for older family members. For regular roti, it’s just not the best move. If you’re looking for reliable softness, pay more attention to:

• The type of flour (fresh wheat flour, or atta, matters a lot)
• How much water you use (a softer dough gives softer rotis)
• How long you let the dough rest

One interesting thing: In a 2022 kitchen trial done by a group of Indian food bloggers, bakers ranked rotis with baking soda as less tasty than ones without. The difference in softness was only about 5%, but the bitterness was rated much higher—so not exactly worth it. The old-school methods still win.

The Science Behind Soft Rotis

Understanding what makes roti soft comes down to enzymes, gluten, and hydration. At its core, soft roti is all about how these three things interact when you make your dough. Once you know what’s really happening, you can tweak your method instead of relying on random tricks like dumping in baking soda.

First up: gluten. Wheat flour—or atta—contains proteins that turn into gluten as you knead. Gluten gives rotis their stretchy texture. If the dough is too tight or dry, rotis end up hard because there isn’t enough flexibility to let them puff and stay tender. That’s why soft roti dough always feels slightly sticky, but not wet.

Hydration is just as important. Soft rotis need dough that’s well-hydrated, so don’t be scared to add that extra splash of water. If your dough cracks while rolling out, it’s probably too dry. A good rule is to add water slowly and knead thoroughly for 5-8 minutes; softer dough holds more water, which creates steam when cooked, giving you that signature puffiness and a soft bite.

The resting period is key but often forgotten. Letting the dough sit for at least 20-30 minutes helps the gluten relax and lets water fully seep in. This is why restaurant rotis are usually softer—they rest their dough so it’s extra supple. Skipping this step makes a world of difference.

Here’s a quick rundown of the factors that make a difference:

• Quality of Atta: Fresh, high-quality atta makes softer rotis. Old or stale flour loses moisture and elasticity.
• Kneading Technique: More kneading builds better gluten. Use the heel of your hand and really work the dough.
• Resting Time: Don’t skip it—20 to 30 minutes at least.
• Water Content: Slightly sticky is best. Add water in stages and stop when the dough is soft but not runny.

Now about baking soda: it breaks down some gluten and creates tiny air bubbles, but heavy hands with it can ruin the roti flavor and even make them yellowish. For soft roti, the real game-changers are hydration, kneading, and letting that dough rest—no chemistry degree needed.

Best Alternatives for Softer Rotis

If you want soft roti without reaching for the baking soda, you’ve got plenty of solid options. Most Indian home cooks skip baking soda altogether and rely on a few simple tricks that work every time.

The role of water is huge. Use lukewarm water—not cold, not boiling. Lukewarm water gets the gluten going in your dough, which makes rotis more flexible and soft. Some folks even swap out a small splash of milk or plain yogurt instead of water; this adds just enough fat and protein for extra softness. If you’re making chapatis for kids or the elderly, adding a teaspoon of ghee or oil directly into the dough can make a noticeable difference.

• Kneading: Don’t just stir it and call it a day. Knead your dough for at least 8 to 10 minutes. It should feel soft, smooth, and a little springy. If it’s sticking like glue or crumbling apart, adjust with a tiny bit more water or flour—small changes go a long way.
• Resting the Dough: After kneading, cover the dough with a damp cloth and let it sit for 15-30 minutes. This lets the moisture soak in and relaxes the gluten even more, making the dough easier to roll and the roti softer.
• Yogurt or Milk: If you need your rotis super soft (maybe for packing in kids’ lunchboxes like I do for Aisling), try a tablespoon of plain yogurt or swap a third of the water for milk. Both work wonders without adding any weird taste or aftertaste like baking soda can.
• Oil or Ghee: Just a teaspoon added into the dough (not on the pan) can change everything. Your rotis will puff up and stay pliable longer.

Curious about what most people do? Here’s a quick breakdown from a 2023 Indian home baking survey:

Bottom line: for soft roti, the biggest difference comes from proper kneading, resting, and a bit of extra moisture like milk or yogurt. You won’t miss baking soda at all.

Common Mistakes That Make Rotis Hard

Getting soft roti every time sounds simple, but it’s way too easy to trip up and end up with hard, rubbery flatbread. Here’s where most people run into trouble, even folks who’ve been making them for years.

• Using cold or old water for the dough: Water straight from the tap, especially if it’s winter in Auckland, makes roti dough tight. Lukewarm water actually relaxes the gluten and helps roti puff and stay soft.
• Kneading too little: A quick stir with a spoon won’t cut it. If the dough isn’t kneaded for at least 6–8 minutes, it won’t be stretchy or smooth, and your roti will come out stiff.
• Skipping the rest time: Letting the dough rest under a damp cloth is a step lots of folks skip. This pause softens the dough and gives you a fighting chance at those pillowy rotis.
• Rolling too thick or too thin: Thick rotis don’t cook evenly and thin ones get tough. Aim for a pancake thickness—just right to puff up without turning chewy.
• Cooking on a pan that’s not hot enough: If your tawa isn’t properly preheated, the roti sits there steaming instead of frying, which kills the softness. Wait till the surface is nice and hot before you drop the dough.
• Overcooking (or undercooking): Letting the roti linger too long on the pan dries it out. Too short, and it won’t puff. Practice is the only way to hit that sweet spot, but watch out—seconds matter more than you think.
• Tight stacking or skipping ghee/butter: Throwing finished rotis in a cold plate or skipping the traditional swipe of ghee straight off the pan makes them go hard fast. Stack them in a covered container and slap a bit of ghee or butter on while they're hot.

"If your rotis aren't soft, it's almost always down to kneading and resting the dough – not some fancy ingredient," says Tarla Dalal, one of India's best-loved cooking teachers.

Small misses add up, and with rotis, those tiny details totally decide whether you end up with a dreamy, soft flatbread or something better used as a frisbee. Practice fixing these basics before you worry about baking soda or anything else.

My Tried-and-Tested Roti Tips

Alright, time for the advice that’s actually worked for me after way too many roti fails. Getting that soft, flexible roti isn’t about fancy ingredients—it’s all about nailing the basics every single time. Here’s how I keep my rotis soft (the way the whole family actually likes):

• Use Fresh Atta: The fresher, the better. Old flour can make rotis dense and dry. If it smells stale, skip it.
• Warm Water for Dough: Always knead your roti dough with warm water, not cold. It helps the flour absorb water, making the dough softer and easier to work with.
• Knead Well: Don’t rush this part. I give my dough a good 8-10 minute workout until it’s smooth and bouncy. Sticky dough? Just a tiny dusting of flour. Too dry? Add a splash more water.
• Let the Dough Rest: After kneading, cover the dough and leave it for at least 20 minutes (I do 30 if I have time). This rest lets the gluten relax, so your rotis puff and stay soft.
• Don’t Roll Too Thin: Thin rotis get crispy fast. Aim for about 2mm thickness—think the thickness of a coin, not a sheet of paper.
• Hot Tawa Only: Start with a really hot pan. If your tawa isn’t hot enough, your rotis will get tough and chewy. I always test with a drop of water first—it should sizzle and dance.
• Flip at the Right Time: Wait for bubbles to appear before you flip the roti. Overcooking on either side will dry it out. I keep each side on for just 30-40 seconds.
• Keep Rotis Covered: Stack your rotis straight from the pan into a clean tea towel or container. Covering locks in moisture and keeps them soft—even for leftovers.

And just so you know, I’ve never used baking soda in my regular roti recipe. The basics win every time. If you really want to play around, a teaspoon of ghee or milk in the dough is a nice treat. But honestly? Simple does the job for soft, tasty rotis, every single time.