Roti Recipes, Tips & Troubleshooting

When working with Roti, a soft, unleavened Indian flatbread made from whole‑wheat flour. Also known as chapati, it is a staple across North India and a canvas for countless variations.

Another key player is Chapati, the thin version of roti often cooked on a hot tava. While the terms are used interchangeably, chapati usually refers to the everyday, no‑oil version, whereas roti can include added fats for extra softness.

Understanding the role of Atta flour, whole‑grain wheat flour traditionally used for roti dough is essential. The protein content and fine grind give the dough its elasticity and crumb structure. Substituting with all‑purpose flour changes hydration needs and can affect puffing.

Some cooks add a pinch of Baking soda, a leavening agent that softens the crumb and helps the roti puff. The soda reacts with the natural acidity of the dough, creating tiny bubbles that lift the surface during cooking.

Finally, the timing of Oil, vegetable or ghee added to the dough for tenderness makes a big difference. Adding oil at the start of mixing coats the flour, reducing gluten development and yielding a softer bite; adding it later can make the dough sticky.

Why Roti May Not Puff and How to Fix It

Roti doesn't puff when the dough is too dry or when the tava isn't hot enough. A dough with proper hydration (about 45‑50% water to flour) rolls out smoothly and stretches without tearing. Resting the dough for 20‑30 minutes lets the gluten relax, making it easier to roll thin and encouraging even heat distribution.

Cooking temperature matters too. A scorching tava creates steam inside the roti, forcing it to balloon. If the surface is lukewarm, the roti will cook slowly and stay flat. Flip the roti once, then press gently with a cloth to encourage puffing.

Adding a tiny amount of baking soda (¼ tsp per kilogram of flour) can give the dough a subtle lift, especially in cooler climates where natural fermentation is slower. Pair that with a splash of oil in the dough and you’ll notice a softer, more pliable texture.

These tips, combined with the right flour, hydration, and heat, form a simple equation: Roti = Atta + Water + Oil + Heat + (optional) Baking Soda. Master each variable and you’ll consistently get fluffy, tender flatbreads.

Below you’ll find a curated set of articles that dig deeper into each of these factors – from how to measure water accurately to troubleshooting common roti problems – so you can start cooking perfect rotis right away.