Thin vs Thick Roti: Which One Really Works Better for Indian Meals

When it comes to roti, a simple, unleavened Indian flatbread made from whole wheat flour, water, and salt. Also known as chapati, it’s the daily bread for millions across India, eaten with curries, dals, and pickles. But not all rotis are the same. The big question isn’t just how to make one—it’s whether you want it thin or thick. And the answer changes depending on what’s on your plate.

Thin roti is all about flexibility and speed. It’s rolled out until it’s almost see-through, then cooked fast on a hot tawa. The goal? A soft, pliable bread that wraps around spoonfuls of dal or folds neatly around aloo sabzi. It crisps up just a little at the edges, giving you that perfect bite—light, airy, and not chewy. If you’ve ever tried to scoop up thick curry with a thick roti, you know it falls apart. Thin roti holds together. It’s the go-to for everyday meals, especially in homes where roti is made fresh twice a day.

Thick roti, on the other hand, is about substance. It’s rolled thicker—usually around 1/4 inch or more—and cooked slower. The result? A denser, chewier bread with a slightly doughy center. This style shines when you’re eating with your hands and want something that can soak up gravy without disintegrating. It’s common in rural kitchens, during winter months, or when paired with heavy dishes like paneer butter masala or rajma. Thick roti also works better if you’re using a gas stove instead of a tawa—the extra thickness helps it cook evenly without burning.

Here’s the thing: neither is wrong. But your choice affects everything—the texture, how well it pairs with food, even how long it stays soft after cooling. Thin roti gets hard faster if not stored right. Thick roti stays soft longer but can feel heavy if eaten in large quantities. And if you’re trying to make roti that stays soft for hours? You need to know about dough hydration, resting time, and even the type of flour you use—something we’ve covered in posts about roti texture, how moisture, kneading, and heat impact the final softness of Indian flatbread.

Some people swear by adding a bit of oil or ghee to the dough for softness. Others believe only water and flour matter. Then there’s the rolling technique—do you roll from the center out? Or spin it like a wheel? These small choices make a big difference. And if your roti keeps turning out hard, it’s rarely because you’re bad at cooking. More likely, it’s because your dough is too dry, your tawa isn’t hot enough, or you’re not covering the cooked rotis right after they come off the stove.

What’s interesting is how regional preferences shape this. In North India, thin roti dominates. In parts of Bihar or Uttar Pradesh, you’ll find thicker versions served with lentils and yogurt. In some households, they even make a hybrid—thin on the edges, slightly thick in the middle—for the best of both worlds. And if you’ve ever eaten roti at a roadside dhaba, you’ve probably noticed they make it fast, thin, and perfectly charred. That’s not a mistake—it’s tradition.

So which should you make? It depends on your meal, your taste, and even your mood. Want something light for lunch? Go thin. Craving something hearty for dinner? Try thick. The best roti isn’t the one everyone else makes—it’s the one that works for you. And if you’ve struggled with hard rotis, soggy centers, or uneven cooking, you’re not alone. Below, you’ll find real tips from home cooks who’ve cracked the code on soft, fluffy, perfectly cooked roti every time—whether they roll it thin or thick.