NineFoods technique guide · Breads
Atta and Roti Guide: How to Make Soft Roti Every Time
Soft dough. Rest 20 minutes. Hot tawa, then flame.
Written by Farwa ZeeshanRecipe developer, NineFoodsRoti is eaten with almost every Pakistani meal, yet getting it soft and puffed is a struggle for many home cooks. Hard rotis come from stiff dough, no rest, a cool tawa or overcooking. This guide covers atta types, the water ratio, kneading, rolling and the tawa and flame method.
Choosing atta
Tap an atta to see how it behaves
Grind and bran affect softness.
Method
How to make soft roti
- Mix 2 cups atta with about 3/4 cup warm water and a pinch of salt.
- Knead 5 minutes to a soft, slightly sticky dough.
- Cover and rest 20 minutes.
- Roll thin and even with a little dry flour.
- Cook on a hot tawa: 15 seconds, flip, 30 seconds, then onto the flame to puff.
- Brush with ghee and keep wrapped in a cloth.
Problems
Why rotis go hard
- Stiff dough: add more water.
- No rest: gluten is tight.
- Cool tawa: the roti dries before it cooks.
- Too much dry flour: it burns and hardens.
- Left uncovered: wrap in a cloth in a box.
Storage
Keeping rotis soft
Stack cooked rotis in a cloth-lined box. Dough keeps 2 days in the fridge. Cooked rotis freeze well with paper between them and reheat on a tawa in seconds.
Keep cooking
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Quick answers
Atta and Roti Guide FAQ
Why are my rotis hard?
The dough is stiff, unrested, or the tawa is not hot enough.
Do I need to rest roti dough?
Yes, at least 20 minutes.
How do I make roti puff?
Cook on a hot tawa, then place over an open flame.
What is chakki atta?
Stone ground whole wheat flour.