Adding Ghee to Roti: A Simple Way to Boost Flavor and Softness

When you start adding ghee to roti, you’re enhancing the classic Indian flatbread with richer taste, softer texture, and a pleasant aroma. Also known as ghee‑enhanced chapati, this method blends clarified butter with the dough for a more indulgent bite. Ghee, clarified butter that stays stable at high temperatures provides a buttery note without burning, while roti, a thin whole‑wheat flatbread cooked on a hot griddle serves as the perfect canvas.

Adding ghee to roti requires a balanced fat profile, which often means pairing ghee with a splash of oil in the dough. Oil in roti dough, helps keep the bread pliable and prevents it from drying out works hand‑in‑hand with ghee to create a tender crumb. The technique also influences how well the roti puffs: the right amount of fat, combined with proper kneading and high heat, traps steam and lifts the bread. If you skip the ghee, you might notice a flatter, drier outcome, which is why many chefs recommend a quick drizzle just before cooking.

What to Watch for When Using Ghee

First, measure carefully – a teaspoon of melted ghee per medium-sized dough ball is enough to notice the difference without making the bread greasy. Second, add the ghee after the dough has rested; this lets the gluten relax and the fat coat the strands, leading to a softer bite. Third, keep the cooking surface hot. Ghee’s high smoke point means you can sear the roti quickly, sealing the surface and trapping moisture inside. These steps connect the entities: ghee enhances flavor, oil maintains softness, and heat ensures puffing.

Beyond the basics, the collection below dives into related challenges and tricks. You'll read why some rotis fail to puff, how a pinch of baking soda can change texture, when to add oil for extra fluff, and even the science behind ghee’s stability. Grab the insights that match your kitchen skill level and start turning ordinary chapatis into restaurant‑quality delights.