Roti Recipe: Master the Art of Soft, Fluffy Indian Flatbread

When working with roti, a thin, unleavened wheat flatbread that’s a daily staple across India. Also known as chapati, it pairs with everything from dal to gravy. Wheat flour (preferably whole‑wheat atta) provides the structure, while a splash of oil in the dough softens the crumb. Some cooks even add baking powder for extra puff. Understanding how these ingredients interact is the first step to nailing a reliable roti recipe.

Roti encompasses flatbread – it belongs to the broader family of Indian breads that includes naan, paratha, and bhatura. To get a good roti you need quality wheat flour (the primary attribute of the dough), proper hydration (water amount), gentle kneading (texture), and heat control (cook time). The dough’s softness is directly influenced by oil; a teaspoon per cup of flour coats gluten strands, preventing them from tightening and resulting in a tender bite. Meanwhile, baking powder affects puff by creating tiny gas bubbles that lift the surface during cooking, giving you that coveted puffed‑up look.

Most home cooks stumble on three common issues: a flat roti that won’t puff, a crusty edge, or a dough that sticks to the rolling pin. Keeping the flour-to‑water ratio around 2:1 by weight, letting the dough rest for at least 15 minutes, and rolling the circles evenly (about 6‑7 mm thick) solve the majority of problems. If you’re after extra fluff, sprinkle a pinch of baking powder into the dough before the final knead – just enough to aid lift without turning the roti into a leavened bread. Finally, cook on a hot, dry skillet; the moment you hear a gentle sizzle, flip the roti, and when you see it bulge, give it a quick second flip to finish the puff.

Below you’ll find a curated collection of articles that dive deeper into each of these points. From troubleshooting why your roti isn’t puffing, to the perfect moment to add oil, to the debate over baking powder, the posts will equip you with practical, chef‑approved advice you can apply right away.