baking soda in roti: how it changes your flatbread

When working with baking soda in roti, the practice of mixing a pinch of baking soda into roti dough to improve puff and softness. Also known as baking soda leavening, it creates carbon dioxide when it meets heat and moisture, giving the bread a light lift. This simple step can turn a dense chapati into a fluffy, restaurant‑style roti.

baking powder, a blend of baking soda, an acid, and a filler is often mentioned alongside baking soda. While both produce gas, baking powder already contains the acid needed for reaction, so you don’t have to add something like yogurt or lemon juice. Knowing the difference helps you decide which leavener fits your recipe best. baking soda in roti offers more control over flavor because you choose the accompanying acid yourself.

Another key player is oil in roti dough, a small amount of oil that coats gluten strands. The oil softens the dough, reduces gluten toughness, and works hand‑in‑hand with leavening agents to produce a tender bite. When you add oil after the dough rests, you lock in moisture and ensure the roti stays pliable even after cooking.

Understanding soft roti, a roti that is flexible, airy, and easy to roll is the end goal for many home cooks. Softness isn’t just about taste; it affects how well the roti pairs with curries, how quickly it cools, and whether it can hold fillings without tearing. Leavening, oil, and proper kneading all converge to achieve that perfect softness.

Roti puffing is the visible sign that your leavening method works. When the dough hits a hot tawa, steam forms inside, expanding the tiny air pockets created by baking soda. If the roti doesn’t puff, common culprits include a dough that’s too dry, insufficient resting time, or using too much flour on the rolling surface. Adjusting any of these variables usually brings the puff back.

Practically, start with a base of whole‑wheat flour, warm water, a pinch of salt, and just one‑quarter teaspoon of baking soda for a batch of eight rotis. Let the dough rest for at least 15 minutes—this gives the soda time to react with any acidic component you may have added, like a splash of yogurt. After resting, add a teaspoon of oil, knead briefly, and roll out. Cook each roti on a hot skillet for 30 seconds per side, then press gently with a cloth to encourage puffing.

Below you’ll find a curated collection of articles that dig deeper into roti tricks, puffing problems, and other leavening tips. Each piece expands on the ideas introduced here, giving you actionable steps to perfect your flatbreads every time.