Roti Making: How to Make Perfect Round Roti Every Time

When you think of roti making, the art of shaping soft, fluffy Indian flatbread from simple flour and water. Also known as chapati, it’s the backbone of countless Indian meals—from dal and sabzi to curries and chutneys. It’s not just bread. It’s a daily ritual in millions of homes, passed down through generations. But get it wrong, and you end up with a thick, uneven disc that tears when you try to fold it. Get it right, and it puffs up like a cloud, warm and tender, ready to scoop up your favorite curry.

What makes roti making so tricky isn’t the ingredients—it’s the dough, the mix of whole wheat flour, water, and a pinch of salt that needs just the right balance of hydration and rest. Too dry? It cracks. Too wet? It sticks to everything. Then there’s the rolling, the motion that turns a ball of dough into a thin, even circle without tearing. Most people roll from the center out, but the real trick is using light, even pressure and rotating the dough as you go. And don’t forget the tawa, the flat griddle that needs to be hot enough to make the roti puff but not so hot it burns before it rises. It’s not magic. It’s technique.

People think roti making is about speed, but it’s really about patience. Let the dough rest for at least 30 minutes. Use your palms, not just your fingers, to shape the balls. Keep your rolling pin lightly dusted—not covered—in flour. And when it hits the tawa, don’t press it down. Let the heat do the work. That puff? That’s the sign you got it right.

Below, you’ll find real, tested methods from home cooks who’ve made thousands of rotis. You’ll learn how to fix sticky dough, how to roll a perfect circle without a ruler, how to keep roti soft for days, and why some families put rice over roti (yes, that’s a thing). Whether you’re a beginner struggling with your first chapati or someone who’s been making roti for years but still hates the lopsided ones—there’s something here that’ll change how you make bread at home.