How to Make Roti Soft for Long Time

Introduction

In Indian households, soft roti is more than just food: it is a symbol of warmth, care, and tradition. This flatbread looks simple, yet it carries deep value because of the way it complements every meal. When made correctly, a roti does not only satisfy hunger but also creates a comforting balance with vegetables, curries, or lentils.

To understand soft roti better, let us look step by step at what makes it unique and special:

1. Simplicity: Made with just flour, water, and a touch of ghee or oil.
2. Comfort: Brings a homely feeling when paired with daily meals.
3. Flexibility: Stays soft and foldable, making it perfect for both fresh serving and lunch boxes.

What is Soft Roti?

Soft roti is a traditional Indian flatbread that is tender, light, and flexible. It is different from bread that becomes dry after cooling, because a properly cooked roti remains soft for hours.

Key Qualities of Soft Roti

• Tender Texture: Easy to chew and fold.
• Flexible: Does not break when rolled or packed.
• Long-lasting Softness: Remains fresh even when stored for later.

Why It is Special

1. Easy to Eat: Children and elders both enjoy it.
2. Perfect with Every Dish: Pairs beautifully with curry, dal, vegetables, or even curd.
3. Healthy Option: Light on the stomach, made with whole wheat flour.

Why Soft Roti is Important

Soft roti is not just about filling the stomach: it adds comfort, care, and satisfaction to every meal. In Indian homes, the softness of roti is seen as a sign of good cooking and love for family members. When rotis remain fresh and tender for hours, they create a better dining experience whether eaten at home or carried for travel.

Key Reasons Soft Roti Matters

1. Enhances Dining: Meals with curries, dals, or vegetables taste better with soft rotis.
2. Perfect for Lunchboxes: Because they stay tender, children and working people enjoy them during school or office hours.
3. Travel Friendly: Families pack soft rotis for long trips since they do not turn dry quickly.
4. Symbol of Care: Preparing rotis that remain soft shows skill, effort, and love in cooking.

Benefits for Families

• Fresh Feel: Soft rotis taste almost the same hours later.
• Comfort at Every Bite: Light, flexible, and easy to chew.
• Everyday Importance: Adds value to simple home meals by making them complete and satisfying.

Understanding Hard Rotis: Why They Turn Stiff and How to Avoid It

Rotis are a staple in many homes, but sometimes they turn hard and chewy after cooking. This usually happens due to mistakes in dough preparation, rolling, or cooking. Understanding the reasons can help you make soft and fresh rotis every time.

Why Rotis Become Hard After Cooking

Rotis turn hard when:

1. The dough is not hydrated properly. Dry dough leads to stiff rotis.
2. Kneading is insufficient. Without proper kneading, gluten does not develop, making rotis tough.
3. Overcooking on high flame. Cooking too long or on very high heat dries out the roti quickly.
4. Rolling too thin or too thick. Uneven thickness results in uneven cooking and hardness.
5. Using old or stale flour. Fresh flour gives softer rotis.
6. Skipping resting time. Letting the dough rest helps it relax, giving soft texture after cooking.

Common Mistakes That Make Rotis Stiff

Here are the most frequent mistakes that lead to hard rotis:

• Using less water while kneading: This makes the dough dry and difficult to roll.
• Not resting the dough: Resting allows gluten to relax, making rolling easier.
• Rolling unevenly or too thick: Uneven rotis cook unevenly, becoming hard in some parts.
• Cooking on very high or very low heat: Both extremes can make rotis tough.
• Stacking hot rotis without covering: Exposed rotis lose moisture and become stiff.

Tips for Soft and Perfect Rotis

• Always use fresh flour for best results.
• Knead the dough well until soft and smooth.
• Rest the dough for at least 20–30 minutes before rolling.
• Roll evenly to ensure uniform cooking.
• Cook on medium flame and avoid overcooking.
• Cover rotis with a clean cloth or lid after cooking to retain softness.

By following these simple tips, you can enjoy soft, warm, and fresh rotis every day. Understanding the common mistakes and correcting them is key to perfect results.

Ingredients for Soft Roti

Using the right ingredients is the first step to making soft and delicious rotis. Each ingredient plays an important role in texture, taste, and pliability.

Key Ingredients (Flour, Water, Salt, Ghee, Milk, Yogurt)

Flour (Atta): Fresh whole wheat flour is the best choice for soft rotis. It absorbs water well and helps form an elastic dough. Using old or stale flour can make rotis dry and hard.

Water: Lukewarm water is ideal for kneading. It helps form a smooth and soft dough that is easy to roll. Cold water makes the dough stiff, while very hot water can partially cook the flour, reducing softness.

Salt: Salt is added to enhance the natural flavor of rotis. It also slightly strengthens the dough, making rolling easier and improving the final texture.

Ghee or Butter: Adding a small amount of ghee or butter to the dough or brushing on cooked rotis increases moisture and richness. It helps rotis stay soft longer and adds a pleasant taste.

Milk or Yogurt: These are optional but very effective. Milk or yogurt makes the dough tender and adds extra softness. Yogurt slightly ferments the dough, which creates a light and fluffy texture.

Substitutions & Tips for Best Quality (Semolina, Rice Flour, Multigrain)

Semolina (Sooji): Adding a small amount of semolina can make the roti slightly light and fluffy without making it hard. It improves the texture subtly and helps in better rolling.

Rice Flour: Mixing a little rice flour helps in achieving a smoother texture. It can also reduce sticking while rolling and creates a more even cooking surface.

Multigrain Atta: For healthier rotis, multigrain flour can be used. It adds fiber and nutrients while still allowing the roti to remain soft when kneaded and cooked correctly.

Preparing the Dough

Making soft rotis starts with preparing the dough correctly. The dough’s texture, softness, and puffing ability depend on kneading, resting, hydration, and small ingredient additions. Understanding these steps ensures rotis that are tender, flexible, and easy to cook.

Proper Kneading Techniques

Kneading is the first and most important step for soft rotis. Good kneading develops gluten, which gives the dough stretchability and helps rotis puff well.

1. Knead the dough for 8–10 minutes until it becomes smooth and elastic.
2. Use the heels of your hands to push, fold, and turn the dough repeatedly.
3. Proper kneading ensures gluten formation, which makes the dough stretchy and soft.
4. Avoid under-kneading. Stiff or rough dough makes rotis chewy and hard to roll.
5. Soft and well-kneaded dough cooks evenly and stays tender.

Resting Time & Hydration Tips

Resting the dough is essential for soft and pliable rotis. It allows the gluten to relax and the flour to absorb water fully.

• Rest the dough for 20–30 minutes before rolling.
• Cover it with a damp cloth to prevent drying.
• Resting makes the dough easier to roll and less likely to tear.
• Using lukewarm water while kneading improves hydration and softness.
• Well-rested dough produces rotis that puff easily and remain soft for longer.

Secret Additions for Extra Softness

Certain small ingredients can improve softness and shelf-life of rotis.

• Add 1 teaspoon of oil or ghee into the dough for extra moisture and tenderness.
• Add a small amount of yogurt to make the dough slightly fermented and soft.
• These additions keep rotis soft for several hours after cooking.
• Introduce optional ingredients gradually to maintain the dough’s balance and elasticity.

Rolling & Cooking Rotis

Rolling and cooking are crucial steps to achieve soft, tender, and puffed rotis. Even if the dough is perfect, wrong rolling or cooking techniques can make rotis hard or uneven.

How to Roll Evenly for Soft Texture

Rolling properly ensures even thickness and softness throughout the roti.

1. Roll each roti evenly without pressing too hard.
2. Maintain a uniform thickness; thin spots cook too fast and become crispy, thick spots remain undercooked.
3. Use a clean, lightly floured surface to prevent sticking.
4. Rotate the roti slightly as you roll to keep it round and consistent.
5. Avoid over-rolling, as it compresses the air pockets and makes rotis less fluffy.

Cooking Temperature & Flame Settings

Proper cooking temperature is key for soft, well-cooked rotis.

• Cook on medium-high flame for best results.
• Too low a flame dries the roti and prevents puffing.
• Too high a flame burns the outside while leaving the inside raw.
• Preheat the pan or tawa to ensure even heat distribution.
• Flip carefully to avoid tearing or uneven cooking.

Puffing Techniques & Lid Use

Puffing gives rotis a light, airy texture.

• Press gently on the edges with a spatula to help the roti puff.
• Cover the roti briefly with a lid to trap steam and keep it soft.
• Do not over-cover; too much steam can make the roti soggy.
• Allow the roti to puff naturally as well; avoid forcing it aggressively.

Brushing With Ghee or Butter

Adding fat enhances flavor and softness.

• Brush hot rotis lightly with ghee or butter immediately after cooking.
• This locks in moisture and prevents the roti from drying out.
• Adds a rich taste and makes rotis more enjoyable to eat.
• Optional: use ghee for richer flavor or butter for mild creaminess.

Storing & Packing Rotis

Proper storing and packing are crucial to keep rotis soft, warm, and fresh for hours. Incorrect storage makes them dry, hard, or chewy. Following these expert techniques ensures rotis stay tender, even after travel or long waits.

Storing After Cooking (Cloth, Muslin, Foil, Airtight Containers)

• Wrap in a clean muslin or cotton cloth: Immediately after cooking, place the hot rotis in a soft cloth. This absorbs excess moisture and keeps them soft.
• Use an insulated box: After wrapping, put the rotis in an insulated container. This traps heat and prevents them from cooling too quickly.
• Avoid plastic wrap directly on hot rotis: Condensation can form and make rotis soggy.
• Optional foil layer: For longer storage, a thin layer of foil between rotis can prevent sticking.
• Do not refrigerate hot rotis directly: Sudden cooling makes them hard; let them reach room temperature first.

Packing for Lunchbox, Travel, Picnic, or Events

• Double wrapping technique: Wrap rotis in foil first, then in a soft cloth. Foil retains heat, while cloth absorbs condensation.
• Stack carefully: Place rotis flat in the container to prevent folding or creasing, which can break the soft texture.
• Use insulated lunchboxes: Keeps rotis warm for hours without losing softness.
• Include small moisture control: For long trips, a tiny piece of dampened muslin (not wet) can maintain softness.
• Avoid stacking cold rotis: Cold stacking can trap dryness; always pack while rotis are slightly warm.

Stacking Methods & Mistakes to Avoid

1. Stack while hot: Immediately after cooking, stack rotis and cover them to retain heat and moisture.
2. Keep covered: Use a cloth or lid; uncovered rotis dry quickly and become hard.
3. Avoid excessive stacking: Too many rotis in a single stack can compress the bottom ones, affecting fluffiness.
4. Do not leave rotis in open air: Exposure to air removes moisture fast, making them stiff and chewy.
5. Check container insulation: Weak insulation causes rotis to lose softness quickly during storage or travel.

Pro tip: For rotis that need to stay soft for 4–6 hours, use a cloth-lined insulated box with foil in between each roti. This preserves warmth, moisture, and flexibility perfectly.

Reheating Rotis

Even perfectly cooked rotis can lose softness when stored. Correct reheating restores freshness, flexibility, and taste without making them dry or chewy. Here are expert techniques to reheat rotis effectively.

Steam Method

Using steam is one of the best ways to bring back softness naturally.

• Place rotis on a steamer rack or a plate over boiling water.
• Cover with a lid and steam for 10–15 seconds.
• Steam allows trapped moisture to re-enter the roti, restoring its soft texture.
• Ideal for multiple rotis at once, especially for lunch or dinner service.
• Pro tip: Do not over-steam, as excessive moisture can make rotis soggy.

Microwave Hack

Microwave is fast but requires care to retain softness.

1. Wrap the roti in a damp paper towel to maintain moisture.
2. Heat for 20–30 seconds only; more time dries it out.
3. Check after heating; if needed, heat in additional 5-second intervals.
4. Works best for one or two rotis at a time.
5. Pro tip: Avoid microwaving without damp towel; it will make rotis hard and brittle.

Warm Tawa Method

Reheating on a tawa restores freshly-cooked taste and texture.

• Preheat a tawa (griddle) on medium flame.
• Place roti on the tawa and reheat for 20 seconds on each side.
• Press lightly with a spatula to encourage even warming.
• This method also slightly crisps the surface while keeping the inside soft.
• Pro tip: After reheating, wrap rotis in a clean cloth for 1–2 minutes to retain warmth and softness.

Freezing & Bulk Prep

Freezing and preparing rotis in bulk is a great way to save time while ensuring soft, fresh rotis whenever needed. Correct techniques prevent rotis from becoming hard or dry after freezing.

Freezing Uncooked or Cooked Rotis

• Half-cook method: Cook rotis for 50–60% of the usual time, then cool completely. Place them in airtight freezer bags for later use.
• Raw rolled-out discs: Roll rotis to desired size and separate each disc with parchment paper. This prevents sticking during freezing.
• Label and date: Always write the freezing date to use the oldest first, ensuring freshness.
• Freezer storage: Keep at a consistent temperature of 0°F (-18°C) or below for best results.
• Avoid stacking directly: Directly stacking uncooked or cooked rotis without separation can make them stick together, causing tearing during reheating.

Thawing & Reheating Tips

• Thaw naturally: Remove frozen rotis from the freezer and let them reach room temperature for 10–15 minutes.
• Keep covered: While reheating, always cover rotis with a damp cloth or lid to prevent dryness.
• Reheat carefully: Use a tawa, steamer, or microwave (wrapped in a damp paper towel) to restore softness.
• Cook thoroughly if half-cooked: Half-cooked rotis need full cooking after thawing for perfect texture.
• Optional layering: For bulk prep, place thawed rotis between clean muslin cloths to retain warmth and softness before serving.

Pro tip: Freezing slightly undercooked or raw rotis works best for maintaining softness. This preserves moisture, elasticity, and prevents hardening when reheated.

Kitchen Hacks & Expert Tips

Small expert tips and kitchen hacks can make a big difference in keeping rotis soft, tender, and fresh. Combining traditional wisdom with modern techniques gives the best results.

Traditional Grandma Tips

• Warm milk in dough: Add a spoon of warm milk while kneading to make the dough extra soft and pliable.
• Immediate covering: After cooking, place rotis in a clean muslin or cotton cloth to trap steam and retain moisture.
• Gentle stacking: Stack hot rotis carefully to avoid flattening or losing puffiness.
• Moisture retention: Covering immediately prevents drying and keeps rotis tender for longer.

Modern Insulated Box / Hotbox Hacks

• Insulated containers: Use modern hotboxes or insulated casseroles lined with a soft cloth to maintain warmth and softness.
• Layering technique: Place rotis flat, separated with muslin or parchment paper to prevent sticking.
• Long-lasting freshness: Rotis stored in this way stay soft for hours, perfect for picnics, lunchboxes, or serving later.
• Temperature management: Preheat the hotbox slightly to keep rotis warm without overcooking or drying.

Quick Tricks for Extra Softness

1. Roll slightly thicker rotis: Thicker rotis retain moisture better and stay soft longer.
2. Use lukewarm water: Cold water slows gluten formation and can make rotis stiff.
3. Avoid overcooking: Cook just until light brown spots appear; overcooking dries them out.
4. Gentle flipping: Flip rotis carefully to prevent breaking or uneven puffing.
5. Optional ghee brushing: Lightly brush cooked rotis with ghee or butter for extra softness and flavor.

Pro tip: Combining a small amount of milk in dough, lukewarm water, and immediate covering after cooking consistently gives rotis that stay soft, elastic, and fluffy for hours—this technique is rarely explained in common online guides.

Variations of Roti

Rotis come in many forms, each with unique texture, taste, and preparation method. Understanding these variations helps you choose the best type for everyday meals, special occasions, or healthier options.

Chapati, Phulka, Paratha, Multigrain

• Chapati: Thin, soft, and commonly eaten as everyday flatbread. Easy to cook and digest.
• Phulka: Puffy and light, cooked partially on a tawa and then directly on the open flame to puff naturally. Ideal for soft texture.
• Paratha: Layered, soft, and slightly crispy. Made with oil or ghee in layers, giving rich flavor and longer-lasting softness.
• Multigrain: Healthy option using wheat mixed with other grains like oats, barley, or millet. High in fiber and nutrients, still soft if kneaded properly.

Adding Oil or Butter in Dough

• Incorporating oil or butter while kneading improves moisture retention.
• Helps rotis remain soft for hours without drying.
• Small amounts are enough; too much can make dough sticky and hard to roll.
• Optional: Use ghee for traditional flavor or light oil for healthier versions.

Gluten-Free or Millet-Based Options

• Bajra (pearl millet), Jowar (sorghum), Ragi (finger millet) can be used to make gluten-free rotis.
• Proper kneading with lukewarm water ensures softness despite absence of gluten.
• Rolling slightly thicker and cooking carefully prevents breakage.
• Mixing a small amount of wheat flour or flaxseed can improve pliability and puffing.
• Millet rotis are nutritious, high in fiber, and suitable for special dietary needs.

Pro tip: Even gluten-free rotis can stay soft if hydration, kneading, and gentle cooking techniques are followed. Combining traditional methods with slight modern tweaks preserves texture and flavor.

Serving Suggestions

Soft rotis are versatile and complement a wide range of dishes. Pairing them correctly enhances both flavor and texture, making every meal enjoyable and satisfying.

Tasty Curries That Make Your Roti Soft and Delicious

• Curries: Paneer curry, chicken curry, or vegetable curry blend perfectly with soft rotis, allowing the bread to absorb flavors.
• Dal (Lentils): Simple dal like dal tadka, dal fry, or masoor dal pairs naturally, providing protein and a smooth texture for dipping.
• Vegetables: Mixed vegetable sabzis, sautéed greens, or lightly spiced seasonal vegetables add variety and nutrition.
• Pickles: Tangy pickles, chutneys, or yogurt-based sides complement soft rotis by adding contrast and flavor depth.
• Optional sides: Raita, curd, or light salad can balance meals and keep rotis soft when eaten immediately.

Expert Tips for Serving

1. Serve rotis fresh and warm for best taste and softness.
2. Keep them covered until serving to prevent drying.
3. For buffet or gatherings, layer rotis between clean muslin cloths to maintain moisture and warmth.
4. Pair heavier gravies with slightly thicker rotis to absorb sauce without breaking.
5. Soft rotis can also accompany modern dishes, like stir-fried vegetables or grilled proteins, for fusion meals.

Pro tip: Serving rotis immediately after cooking or reheating ensures maximum softness, flavor, and puffiness. Rotis that sit out too long can lose elasticity even if properly stored.

Health & Nutrition Benefits

Soft rotis are not only delicious but also nutritionally valuable, making them an essential part of a balanced diet. Understanding their health benefits helps in planning wholesome meals.

Fiber, Protein, and Easy Digestion

• Whole wheat roti is naturally rich in dietary fiber, which aids smooth digestion and prevents constipation.
• Contains plant-based protein, supporting muscle health and satiety.
• Low in fat when cooked without excess oil or ghee, making it light and easy on the stomach.
• Slow-digesting carbohydrates in wheat release energy steadily, keeping you full for longer.
• Ideal for all age groups, from children to elders, due to its easy digestibility and nutritional balance.

Healthy Meal Prep Options

1. Pair soft rotis with lentils (dal) for a complete protein source.
2. Serve with seasonal vegetables to add vitamins, minerals, and fiber.
3. Combine with lean proteins like chicken, paneer, or tofu for a balanced meal.
4. Soft rotis can be part of meal prep, as they can be stored, frozen, and reheated without losing softness.
5. Use multigrain or millet flours occasionally to increase nutrient diversity and fiber content.

Pro tip: Maintaining the softness of rotis while including them in a healthy diet ensures they are palatable and easy to digest, encouraging consistent consumption for better nutrition.

FAQs About Soft Roti

Bonus Chef Tip

These tips are designed to help you manage rotis for travel, picnics, bulk cooking, or events, ensuring they remain soft, fresh, and easy to serve.

Stack Rotis Properly for Travel, Picnic, or Bulk Cooking

• Place a butter paper or thin clean cloth between each roti to prevent sticking.
• Stack rotis while they are still warm for maximum softness.
• Use airtight containers or insulated boxes to maintain heat and moisture.
• Pro tip: For travel or picnic, layer rotis carefully to avoid flattening and preserve puffiness.

Quick Tricks for Parties or Events

1. Half-cook rotis in advance: Cook them only partially, then stack with butter paper or cloth.
2. Finish cooking before serving: Reheat or cook fully just before serving to keep them fresh and soft.
3. Use hot tawa or oven: Slightly warm before final cooking to restore softness and elasticity.
4. Optional ghee brushing: Lightly brush with ghee to enhance flavor and moisture retention.
5. These tricks save time while ensuring soft, fresh, and visually appealing rotis for gatherings.

Pro tip: Planning ahead with stacking and half-cooking prevents rotis from drying or becoming hard during bulk prep or events.

Related Recipes

These recipes complement soft rotis perfectly and offer variety for everyday meals or special occasions. Each is easy to follow and ensures balanced flavors and textures.

Keema Paratha Recipe

• Description: A layered flatbread stuffed with spiced minced meat, perfect for breakfast or lunch.
• Tips for Softness: Use a mixture of whole wheat flour and a small amount of oil in the dough. Roll evenly and cook on medium-high heat, brushing lightly with ghee for softness.
• Serving Suggestion: Serve hot with yogurt or chutney for a complete meal.

Moong Dal Chilla Recipe

• Description: Savory pancake made from soaked and ground moong dal, soft on the inside and slightly crisp outside.
• Tips for Softness: Add a small amount of water or yogurt while making the batter for extra tenderness. Cook on a non-stick pan and flip gently to avoid breaking.
• Serving Suggestion: Pair with green chutney or tomato ketchup for breakfast or snacks.

Shawarma Seasoning Recipe

• Description: A blend of spices used for marinating chicken, paneer, or vegetables to make Middle Eastern-style wraps.
• Tips for Best Flavor: Combine garlic powder, paprika, cumin, coriander, and a pinch of cinnamon. Marinate protein for at least 30 minutes.
• Serving Suggestion: Use with warm soft rotis or flatbreads to make delicious shawarma wraps at home.

Pro tip: Trying these related recipes with soft rotis enhances meal variety and ensures every dish is flavorful, balanced, and visually appealing.

Final Thoughts

Making soft rotis consistently is easier than it seems when you understand the right techniques for dough, cooking, and storage. By following these expert tips and tricks, anyone can achieve soft, fresh, and round rotis every time. Practice and attention to small details like kneading, resting, and proper stacking will make the process effortless.

Encourage Readers to Try These Methods

• Experiment with hydration, kneading, and resting times to find what works best for your flour.
• Use medium-high heat and proper cooking techniques to retain softness.
• Incorporate optional ingredients like yogurt or oil to extend freshness and softness.

Ask Readers to Share Tips or Comment

Have you tried any of these tricks for soft rotis? Share your experience, unique tips, or questions in the comments section below. Learning from each other can make mastering soft rotis easier for everyone.

Suggest Sharing Article With Friends and Family

If you found this guide useful, share it with friends and family so they can also enjoy soft, fresh rotis every day. Spreading these tips ensures that everyone can make perfect rotis with ease.

How to Make Roti Soft for Long Time

Learn step-by-step how to keep roti soft for hours using proper dough preparation, rolling, cooking, and storage methods. Perfect for meals, lunchboxes, and travel.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 people

Course: Bread, Main Course, Side Dish

Cuisine: Indian

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups Whole Wheat Flour atta Use fresh flour for best results.
• ½ teaspoon Salt Adds light taste
• 1 teaspoon Ghee or Butter Mix in dough and brush on roti after cooking
• ½ cup Lukewarm Water Add slowly as needed for soft dough
• 2 tablespoons Milk or Yogurt optional Makes rotis softer.
• 1 teaspoon Oil Optional: Helps dough stay smooth.

Optional Additions for Better Texture

• 2 tablespoons Semolina Sooji gives rotis a light and fluffy texture.
• 1 tablespoon Rice flour Makes rotis smoother
• Multigrain Flour Mix A healthy option with more fiber

Equipment

• Mixing bowl Use this to mix flour and knead the dough
• Rolling Pin Helps roll the dough balls into round rotis
• Tawa (flat skillet) Needed for cooking the rotis
• Spatula Lightly press the roti so it puffs well
• Muslin cloth or insulated box Keeps rotis soft and warm after cooking

Method

 

Prepare Dough

1. Take whole wheat flour, salt, and ghee or butter in a mixing bowl
2. Slowly add lukewarm water and knead for about 8 to 10 minutes until the dough is soft and smooth
3. Add a little oil and knead again so the dough becomes elastic

Rest Dough

1. Cover the dough with a damp cloth
2. Let it rest for about 20 to 30 minutes so the flour absorbs water and the dough becomes light

Roll Rotis

1. Divide the dough into small balls
2. Dust lightly with flour and use a rolling pin to make round and even rotis
3. Keep the thickness medium so they cook properly

Cook Rotis

1. Heat a tawa on medium flame
2. Place one roti on the hot tawa and cook until bubbles start to appear
3. Flip the roti and cook the other side while pressing gently with a spatula to help it puff
4. Once cooked, brush with ghee or butter for softness

Store Rotis

1. Stack hot rotis inside a muslin cloth or place them in an insulated box
2. Always keep them covered so they stay soft for a long time

Reheat Rotis

1. Use the steam method by placing roti on a plate over hot water for a few seconds
2. Or try the microwave method by wrapping roti in a damp cloth and heating for 20 to 30 seconds
3. Or use the warm tawa method by reheating each side for a few seconds

Pack and Travel

1. For lunchbox or travel, wrap rotis in foil first and then in a cloth
2. This keeps them soft and fresh for many hours
   

Notes

• Always use fresh flour for the best results

• Add lukewarm water slowly while kneading for a soft dough

• Do not skip resting the dough because it makes rotis light and easy to roll

• Brush hot rotis with ghee or butter to keep them soft for a long time

• For storage, keep rotis in a muslin cloth or an insulated box

• To reheat, use steam or a hot tawa instead of direct flame

• For freezing, half-cooked rotis, cool them, and store with paper in between