Making the perfect roti is an art that requires patience, skill, and the right technique. Whether you’re a beginner or an experienced cook, you might be making small but significant mistakes that prevent your roti from turning out soft, fluffy, and perfectly round.
In this article, we’ll uncover the five most common mistakes people make while rolling roti and how to fix them. By following these simple yet effective tips, you’ll master the art of roti-making in no time!
Are You Rolling Your Roti the Right Way
| Aspect | Key Information |
|---|---|
| Common Mistakes | Uneven thickness, overcooking, skipping dough resting, excess flour usage, improper rolling technique |
| Best Practices | Use even pressure, let dough rest, control cooking time, minimal dusting flour, gentle rolling motion |
| Expert Tip | Knead the dough well and let it rest for at least 20 minutes before rolling |
Rolling the perfect roti is a skill that improves with practice. By avoiding these seven common mistakes—uneven rolling, overcooking, skipping dough resting, using too much flour, improper rolling technique, using the wrong flour, and improper storage—you can make soft, fluffy, and delicious rotis every time.
Keep practicing, follow these expert tips, and soon, making perfect rotis will feel like second nature!
1. Rolling Your Roti Unevenly
Why It’s a Problem
If your roti is thick in some areas and thin in others, it will cook unevenly. This can lead to burnt spots, raw patches, and a less-than-ideal texture.
How to Fix It
- Roll with light, even pressure from the center outward.
- Keep rotating the dough as you roll to maintain a circular shape.
- Use a rolling pin (belan) with a smooth surface for the best results.
Pro Tip: Practice rolling with a firm yet gentle touch. Too much pressure leads to irregular shapes.
2. Overcooking Your Roti
Why It’s a Problem
Leaving your roti on the tawa (griddle) for too long can make it dry, hard, and chewy instead of soft and fluffy.
How to Fix It
- Heat your tawa on medium-high heat before placing the roti.
- Cook each side for about 30-40 seconds before flipping.
- Look for small bubbles forming before the first flip.
Pro Tip: Avoid pressing down too much with a spatula—this removes moisture, making the roti hard.
3. Skipping Dough Resting Time
Why It’s a Problem
Resting allows gluten to develop, making the roti dough more elastic and easier to roll. Without resting, your dough will be tight and your roti won’t puff up properly.
How to Fix It
- Knead the dough well and let it rest for at least 20-30 minutes.
- Cover the dough with a damp cloth to prevent it from drying out.
- Use lukewarm water while kneading for better texture.
Pro Tip: A well-rested dough ensures soft and pliable rotis with a perfect puff.
4. Using Too Much Dry Flour While Rolling
Why It’s a Problem
Excess flour makes the roti dry and hard after cooking. It also burns on the tawa, affecting the roti’s flavor.
How to Fix It
- Use just a light dusting of flour to prevent sticking.
- Shake off any excess flour before placing the roti on the tawa.
- If necessary, apply a few drops of oil to your hands while rolling.
Pro Tip: Instead of flour, lightly grease your rolling pin for a softer texture.
5. Incorrect Rolling Technique
Why It’s a Problem
Rolling in only one direction or using uneven pressure leads to odd shapes and inconsistent thickness, making the roti cook improperly.
How to Fix It
- Always roll gently and evenly.
- Rotate the dough slightly after each roll.
- Use a flat surface and ensure your rolling pin is smooth.
Pro Tip: If you’re struggling with round shapes, use a round cutter for precision until you perfect your technique.
6. Choosing the Right Flour Matters
Why It’s a Problem
Not all flours are equal! Using the wrong type can result in hard, dry, or chewy rotis.
How to Fix It
- Opt for whole wheat flour (atta) with high fiber content.
- Check for freshness—old flour makes dry rotis.
- Try mixing flours (whole wheat + all-purpose) for a softer texture.
Pro Tip: Freshly milled flour yields the softest, fluffiest rotis.
7. Storing Rotis Properly
Why It’s a Problem
If not stored properly, rotis turn stale and dry quickly.
How to Fix It
- Stack rotis inside a cloth-lined container.
- Avoid exposing them to air for too long.
- Apply ghee lightly to keep moisture locked in.
Pro Tip: Store rotis in a thermal container to retain warmth and softness for longer.
FAQs
1. Why doesn’t my roti puff up?
A puffed-up roti means it’s cooked properly. Ensure:
- The dough is well-rested.
- You roll it to an even thickness.
- The tawa is hot enough before placing the roti.
2. Can I store roti dough for later use?
Yes! Store the dough in an airtight container in the fridge for up to 24 hours. Let it come to room temperature before rolling.
3. What’s the best flour for soft rotis?
Use whole wheat flour (atta), preferably freshly milled, for softer roti.
4. How do I keep rotis soft for a long time?
- Stack hot rotis in a cloth-lined container.
- Apply a little butter or ghee to keep them moist.
- Avoid leaving them in open air for too long.
5. Can I freeze rotis?
Yes, you can! Wrap them in parchment paper and store in an airtight bag for up to 3 months. Reheat on a hot tawa for best results.
