Roti Recipe: How to Make Soft, Round Roti Every Time

When you think of roti, a simple, unleavened flatbread central to daily meals across India. Also known as chapati, it’s the foundation of countless meals—from dal and curry to chutney and sabzi. It doesn’t need fancy tools, just flour, water, salt, and a little patience. The best roti isn’t just round—it’s soft, slightly puffed, and holds together without cracking. Too many people give up because their roti turns out hard or uneven. But it’s not luck. It’s technique.

What makes roti work isn’t just the ingredients. It’s the dough, a simple mix of whole wheat flour and water, kneaded until smooth and elastic. If your dough is too dry, your roti will crack. Too wet, and it’ll stick to everything. The right dough feels like your earlobe—soft but firm. Then comes the rolling, the art of shaping the dough into a perfect circle without using flour like a dusting blanket. Most people roll too thin in the center and leave thick edges. That’s why roti doesn’t puff. You need even thickness, light pressure, and a steady hand. And then there’s the tawa, the flat griddle where magic happens—heat too low and the roti stays flat; too high and it burns before it puffs. The sweet spot is medium-high, just enough to turn the surface golden and let steam build inside.

People think roti is just bread. But it’s also about storage, reheating, and making it stay soft for days. That’s why you’ll find tips here on wrapping hot roti in cloth, stacking them right, and reviving them without a microwave. You’ll also see how the same dough can shift from roti to paratha with a little ghee, or how skipping the resting time ruins texture. This collection isn’t about one recipe. It’s about understanding the whole system—the dough, the roll, the cook, the keep. Whether you’re making roti for the first time or trying to fix your fifth batch this week, you’ll find the exact steps that work. No fluff. No guesswork. Just what actually gets you soft, round roti every single time.