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

When you pull a soft roti, a traditional Indian flatbread made from whole wheat flour, water, and a pinch of salt. Also known as chapati, it's the daily bread for millions across India, especially in homes where meals revolve around warm, fresh bread. But if your roti turns out stiff, dry, or cracks when you fold it, you’re not alone. The difference between a perfect soft roti and a hard one isn’t about fancy tools or complicated steps—it’s about a few small things most people skip.

The secret starts with the roti dough, a simple mix of whole wheat flour, water, and sometimes a drop of oil or ghee. Too much flour and not enough water? Your roti will be dense. Too little kneading? It won’t hold together. Most people don’t knead long enough—aim for at least 8 to 10 minutes until the dough feels smooth and slightly elastic. Let it rest for 30 minutes covered with a damp cloth. That rest lets the gluten relax and the flour fully absorb the water. Skip this, and your roti pays the price.

Then there’s the cooking surface, whether it’s a tawa, griddle, or cast iron pan. A cold or unevenly heated surface is the #1 reason rotis turn hard. The pan needs to be hot—test it by sprinkling a few drops of water. If they sizzle and dance, you’re good. Too low? The roti soaks up oil and gets tough. Too high? It burns before it puffs. And don’t press down with the spatula. Let the steam do the work. That puff? That’s your sign it’s ready.

Some add a drop of oil or ghee to the dough. Others brush the cooked roti with butter right after it comes off the heat. Both work. But the real trick? Eat it fresh. Roti doesn’t keep well. Even an hour after cooking, it starts to lose its softness. That’s why in homes across Mysore and beyond, roti is made in small batches—right before the meal. If you’re making it ahead, wrap each one in a clean kitchen towel while still warm. That traps the steam and keeps them soft longer.

You’ll find posts here that don’t just tell you how to make roti—they show you why common fixes fail. One explains why using cold water ruins your dough. Another reveals why letting dough rest overnight makes a difference. There’s even a post that compares roti to paratha, so you know when to use which. These aren’t theory-heavy guides. They’re real fixes from people who make roti every day.

Whether you’re new to Indian cooking or you’ve been making roti for years, there’s something here that’ll change how you do it. No jargon. No fluff. Just the things that actually work—tested, tried, and repeated in kitchens from Mysore to your own stove.