Baking Soda in Roti: How It Affects Texture, Taste, and Tradition

When you add baking soda, a leavening agent that releases carbon dioxide when mixed with moisture and heat. It's known as sodium bicarbonate, and in Indian kitchens, it’s sometimes used to make roti softer faster. But here’s the truth: most traditional rotis don’t need it. They rely on time, water, and heat—not chemicals. So why do some people reach for baking soda? And does it actually help, or does it ruin the flavor?

The answer depends on what you’re trying to fix. If your roti turns hard after cooling, the issue isn’t always the flour—it’s often dough hydration, the amount of water mixed into the flour. Too little water means dry, brittle rotis. Too much, and they stick or tear. Baking soda doesn’t fix that. But if your dough didn’t rest long enough, or you’re in a hurry, a pinch of baking soda can mimic the puffiness you’d get from natural fermentation. It’s a shortcut, not a substitute. And if you use too much, you’ll taste the bitterness—something no one wants in their warm, fresh roti.

Compare this to dosa batter, a fermented rice and lentil mix that needs leavening to rise. There, baking soda is sometimes added after fermentation to boost fluffiness. But roti? It’s meant to be flat, chewy, and simple. The real secret to soft roti isn’t in a teaspoon of powder—it’s in how you knead, rest, and cook. Rolling it thin, cooking on medium heat, and covering it right after it comes off the tawa keeps it soft for hours. That’s what grandmas know. That’s what works.

Some people swear by baking soda in roti because they saw it online or a neighbor used it. But if you’ve ever tasted a roti with a metallic aftertaste, you know why traditional cooks avoid it. It’s not about being old-fashioned—it’s about getting the flavor right. The best rotis come from patience, not chemistry. And if you’re still struggling with hard rotis, the fix isn’t more baking soda—it’s better dough, better heat, and better technique.

Below, you’ll find real tips from Indian homes that actually work—no gimmicks, no shortcuts you can’t taste. Whether you’re trying to fix dry roti, understand why yours won’t puff, or just want to know what really makes them soft, the posts here give you the clear, no-nonsense answers you won’t find in fancy blogs.