How do I keep rotis soft after cooking?

Brush them lightly with oil, then stack and wrap them in a clean cloth or keep them covered so the trapped steam keeps them pliable.

Can I make the dough ahead of time?

Yes. Cover and refrigerate the dough for several hours or overnight, then bring it closer to room temperature and knead briefly before rolling.

Why did my rotis turn hard or dry?

A stiff dough, too much dusting flour, or cooking too long on moderate heat can dry them out. Use a soft dough and cook quickly on a hot tawa.

Can I freeze cooked rotis?

Yes. Cool them completely, stack with paper or cloth between them, and freeze in a sealed bag. Reheat directly on a hot tawa.

What kind of pan works best for roti?

A flat tawa or heavy skillet that holds steady heat works best, because it helps the roti cook quickly and develop proper puffing.

Home / Recipes / indian / Roti

indianEasyveganvegetariandairy freenut free

Roti

RATING

4.6/5(185)

TASTE SCORE

8/10

Soft everyday flatbreads made with whole wheat flour, water, and a little oil. Fresh rotis puff beautifully on heat and are perfect for scooping up dal, sabzi, or curry as part of a simple Indian meal.

PREP

20m

COOK

15m

SERVES

1 PIECE

107 cal

SERVINGS

INGREDIENTS

For 8 servings

2 cupwhole wheat flour · plus extra for dusting1 pinchsalt1 tspoil · for the dough¾ cupwater · lukewarm, add as needed

NUTRITION · PER SERVING

107

CALORIES · 1 PIECE

Protein4g · 15%

Carbs22g · 82%

Fat1g · 8%

Fiber3g

Sugar0g

Saturated fat0g

Cholesterol0mg

Sodium19mg

Potassium109mg

Phosphorus129mg

How we calculate →

METHOD · 6 STEPS

knead · ~7 min
Knead the dough.
1.Add whole wheat flour and salt to a wide bowl and mix.
2.Pour in oil and rub it lightly through the flour.
3.Add lukewarm water little by little and knead into a soft dough.
4.Knead for 5 minutes until smooth and pliable.
TIPA soft dough makes softer rotis, so avoid making it stiff.
rest · ~15 min
Cover and rest the dough.
Cover the dough and let it rest for 15 minutes so the flour hydrates and the dough relaxes.
prep · ~6 min
Divide and roll the rotis.
1.Divide the dough into 8 equal balls.
2.Dust each ball lightly with whole wheat flour.
3.Roll each one into a smooth circle about 6 inches wide.
TIPUse just enough flour for dusting; too much dry flour can make the rotis tough.
fry · ~8 min
Cook the rotis on a hot tawa.
1.Heat a tawa or skillet over medium-high heat until hot.
2.Place one rolled roti on the hot tawa and cook until small bubbles appear (20-30 sec).
3.Flip and cook the second side until light brown spots appear (30-40 sec).
4.Flip again and press gently with a cloth or spatula until the roti puffs and cooks through.
TIPThe pan should be hot before the roti goes on; a lukewarm pan makes it dry instead of soft.
garnish
Brush the hot rotis with oil.
serve
Serve warm or store wrapped in a clean cloth.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the dough slightly soft and tacky; a stiff dough gives dry, hard rotis.
2
After resting, knead briefly again before dividing so the dough rolls smoother.
3
Roll from the center outward and rotate often to help the roti stay round and even.
4
Do not over-dust while rolling; excess dry flour burns on the tawa and toughens the surface.
5
Cook on a fully hot tawa so bubbles form quickly; slow heat makes rotis leathery.
6
Press only around the edges after the final flip to encourage full puffing without flattening it.
7
Stack cooked rotis in a cloth-lined container and cover immediately to trap steam and keep them soft.
8
If making ahead, half-cook each roti lightly, cool, then finish on the tawa just before serving.