Jul, 5 2025, 0 Comments
Roti vs Naan: Which Indian Bread is Healthier for You?
Unsure if roti or naan is healthier? Understand the differences, nutrition facts, and what suits your health and taste. Easy tips for every bread lover.
Read MoreRoti: How to Make Soft Indian Flatbreads and Fix Common Mistakes
When you think of roti, a simple, unleavened Indian flatbread made from whole wheat flour, water, and salt. Also known as chapati, it's the everyday bread that holds together curries, chutneys, and dal in millions of Indian homes. It’s not fancy. No yeast. No oven. Just flour, water, and heat. But get it wrong, and it turns into a tough, dry disc. Get it right, and it’s soft, pillowy, and stretches just right when you tear it.
Why does your roti go hard after cooking? It’s not the recipe—it’s the technique. Most people use too little water in the dough, roll it too thin, or cook it on a pan that’s too hot too fast. The dough hydration, the exact balance of water to flour needed for elasticity and softness matters more than you think. Too dry? It cracks. Too wet? It sticks and tears. Then there’s the roti texture, the result of proper kneading, resting, and controlled heat. You need to rest the dough for at least 30 minutes. Not because it’s traditional—but because gluten needs time to relax so the roti puffs up evenly. And the pan? It should be medium-hot, not smoking. A burnt roti isn’t a good roti.
And don’t skip the trick most Indian moms use: after cooking, wrap the rotis in a clean kitchen towel. It traps steam, keeps them soft for hours, and stops them from drying out. This isn’t magic—it’s physics. Moisture stays locked in. That’s why restaurant rotis always taste better. You’re not missing a secret spice. You’re missing a simple step.
What you’ll find in the posts below aren’t just recipes. They’re fixes. Real, tested fixes from people who’ve made roti every day for years. Why your roti doesn’t puff. How to fix hard dough. The exact water-to-flour ratio that works in humid monsoons and dry winters. And yes—why some people swear by ghee on the pan, while others avoid it completely. This isn’t about perfection. It’s about consistency. No more wasted dough. No more dry rotis. Just soft, warm, perfect flatbreads you can make without a single recipe card.
Jun, 9 2025, 0 Comments
Why Is My Roti Hard the Next Day? Simple Fixes and Surprising Reasons
If your roti turns into a hard, chewy disc the next day, you're definitely not alone. This article explains why your fresh and fluffy rotis can go tough overnight, and what you can do to fix it. Learn about common mistakes, how moisture affects texture, and real-life tricks to store and revive rotis so they're soft even hours later. Discover the science behind why rotis dry out and get straight-to-the-point solutions. Your morning-after rotis can finally taste as good as fresh ones.
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