Roti Dough: How to Make Soft, Fluffy Indian Flatbreads Every Time

When you make roti dough, a simple mix of whole wheat flour, water, and salt used to make traditional Indian flatbreads, you’re not just mixing ingredients—you’re building the foundation for a meal that’s eaten daily across India. This isn’t fancy bread. It’s the quiet hero of every home kitchen, wrapped around curries, dipped in chutney, or eaten plain with ghee. And if your roti turns out hard, brittle, or dry, it’s not your fault—it’s likely the dough. The difference between a perfect roti and a disappointing one comes down to three things: hydration, rest, and heat.

Indian flatbread, a broad category that includes roti, chapati, and phulka, all made from unleavened whole wheat dough doesn’t need yeast or baking powder. But that doesn’t mean it’s easy. Too little water, and the dough cracks. Too much, and it sticks to everything. The sweet spot? Around 60% water by weight—enough to make the dough feel slightly sticky when you first knead it, then smooth and elastic after 20 minutes of work. And don’t skip the rest. Letting the dough sit for at least 30 minutes lets the flour absorb water fully. This is why your grandma always said, "Wait a bit." She wasn’t being slow—she was being smart.

What you do after resting matters too. Roll it thin, but not too thin. Cook it on medium heat—not too hot, not too low. A hot tawa will char the outside before the inside puffs. And here’s the secret most people miss: once it puffs up, press it gently with a cloth. That’s how you get that soft, pillowy texture inside. If your roti stays flat, it’s not the tawa—it’s the dough didn’t have enough moisture or rest.

People ask why their roti gets hard the next day. It’s not the fridge. It’s the dough was too dry to begin with. Properly hydrated dough stays soft longer. Store it in an airtight container with a damp cloth over it. Even if you make extra, you’ll still get soft rotis tomorrow.

And while we’re talking about dough, don’t confuse it with dosa batter, a fermented mix of rice and urad dal used for crispy South Indian crepes. Roti dough is simple. No fermentation. No lentils. Just flour, water, salt. That’s it. That’s what makes it so universal. From Delhi to Chennai, from village kitchens to city apartments, roti dough is the same. The technique might vary a little, but the goal? Always the same: soft, warm, perfect.

Below, you’ll find real tips from people who’ve cracked the code—how to fix dry dough, why your roti doesn’t puff, and how to make it soft even without a tandoor. No guesswork. No fluff. Just what works.