Why Roti Fails: Common Mistakes and Fixes

When working with why roti fails, the typical reasons a roti turns hard, cracks, or sticks to the pan. Also known as roti failure, it shows up in kitchens of every skill level.

Key Factors Behind Roti Trouble

The first thing to check is dough hydration, the water‑to‑flour ratio that decides how pliable the dough feels. Too little water makes the dough stiff, leading to brittle rotis; too much creates sticky balls that tear during rolling. Another big player is baking powder, a mild leavening agent that can add softness without changing flavor. A pinch in the dough can keep the steam inside, giving you that puff you expect.

Next up, oil in roti dough, the right amount of fat added at the right stage. Adding oil after the dough has rested lets the gluten relax, which translates to a softer bite. If you skip the oil or add it too early, the dough stays tight and the roti dries out on the skillet.

Finally, consider flour type, the protein content that determines gluten development. Whole wheat or high‑protein flour can make rotis dense, while a mix with all‑purpose flour yields a lighter texture. Pairing the right flour with proper hydration, a hint of baking powder, and timed oil gives you the classic why roti fails solution: soft, fluffy flatbread every time.

Below you’ll find a curated list of articles that dive deeper into each of these factors—tips on perfecting dough, the science of leavening, oil timing tricks, and flour swaps. Scroll on to discover actionable steps that turn roti failures into roti successes.