Soft and Fluffy Roti Recipe for Perfect Homemade Bread

Have you ever bitten into a piece of soft, warm, and fluffy roti and wished you could recreate that magic at home? You’re in the right place! This soft and fluffy roti recipe will give you easy-to-follow steps for perfect homemade bread every time. Roti, sometimes called chapati, is a beloved flatbread found in South Asian kitchens—simple, wholesome, and surprisingly versatile.

Modern roti has evolved from humble beginnings. Its roots go back centuries in India and its neighboring countries. Made from whole wheat flour (atta), roti became a daily staple because of its simplicity, nutritional value, and ability to pair with almost any dish—from spicy curries to creamy dals.

Not only is roti naturally vegan, but it’s also low in fat, contains complex carbs for steady energy, and can be made without any oil or ghee if you want a lighter version. This guide is designed for total beginners but will help anyone looking for that perfect, cloud-like texture bakery rotis are famous for.

Let’s get started on your journey to making soft and fluffy roti at home!

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Soft and Fluffy Roti Recipe for Perfect Homemade Bread

Ingredients

Here’s what you’ll need for about 10 rotis:

– 2 cups whole wheat flour (atta)
– ¾ cup warm water (may need more as needed)
– 1 tablespoon oil (optional, for extra softness)
– ½ teaspoon salt (optional)

**Substitutions:**

– For extra-soft rotis, you can substitute half the water with warm milk.
– Gluten-free blend flour works, but will yield a different texture.
– You can use all-purpose flour (maida), but traditional roti uses whole wheat.

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Step-by-Step Instructions

**Prep Time:** 10 minutes
**Rest Time:** 20 minutes
**Cook Time:** 20 minutes
**Total Time:** 50 minutes (includes dough rest)
**Servings:** 10 rotis
**Category:** Bread, Side
**Yield:** 10 breads
**Diet:** Vegan, Vegetarian

**Step 1: Combine Ingredients**
1. In a large mixing bowl, add 2 cups whole wheat flour and ½ teaspoon salt.
2. Add 1 tablespoon oil (if using) for extra softness.
3. Slowly add ¾ cup warm water, mixing with your hand or a spoon until a shaggy dough forms.

**Step 2: Knead the Dough**
4. Use your clean hands to knead the dough for about 8 minutes on a lightly floured surface. Add more water, a tablespoon at a time, if it feels dry.
5. Get the dough soft, smooth, and slightly tacky (not too sticky).

**Step 3: Rest the Dough**
6. Cover the dough with a damp towel or plastic wrap. Let it rest for at least 20 minutes. This helps gluten relax, which makes your rotis softer.

**Step 4: Divide and Shape**
7. After resting, divide the dough into 10 equal balls (each is about the size of a golf ball).
8. Flatten a ball gently and dust lightly with flour.

**Step 5: Roll Out**
9. Using a rolling pin, roll each ball into a circle about 6 inches wide. Keep the thickness even—rotis should be thin, but not see-through!

**Step 6: Cook**
10. Heat a tawa (flat skillet) or nonstick pan over medium-high heat.
11. Place a rolled roti on the hot pan. Cook until small bubbles appear (about 30 seconds).
12. Flip and cook the other side for 30 more seconds.
13. Press down gently with a clean cloth or spatula—the roti should puff up!
14. Flip one last time and cook for 10-15 seconds.

**Step 7: Keep Warm and Soft**
15. Brush with a tiny bit of ghee or vegan butter (optional) for extra flavor and keep in a towel-lined basket to stay warm and soft.

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Ingredient Substitutions Table

Original Ingredient	Substitution	Result
Whole Wheat Flour (Atta)	½ Wheat + ½ All-purpose Flour	Softer, less nutty flavor
Water	Warm Milk	Richer flavor, even softer rotis
Ghee	Vegan Butter or Olive Oil	Vegan alternative, slight flavor change

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Nutrition Profile (per roti)

| Calories | Carbs | Fat | Protein | Fiber |
|———-|——-|—–|———|——-|
| 85 | 17g | 1g | 3g | 3g |

*Based on a plain, oil-free roti made with standard atta.*

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Crisp Tips for Making the Softest Fluffy Roti

– **Do use warm water (not cold!)** – this activates the gluten and helps make softer dough.
– **Don’t skip the resting time** – 20 minutes minimum is a must for pillow-soft bread.
– **Do knead well** – at least 8 minutes for a light dough. If you under-knead, your rotis can turn out tough.
– **Don’t roll too thin or too thick** – aim for about 2mm thick for even cooking and nice puffing.
– **Do keep cooked rotis wrapped** – a soft cloth or towel will keep them tender and moist.
– **Don’t overcook** – a roti should have light brown spots, but burning dries it out.
– **Do try brushing with ghee or vegan butter** – locks in moisture and adds that restaurant flavor!

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FAQ: Homemade Roti Recipe

1. Why isn’t my roti puffing up?

**Answer:** Chances are the dough was too dry or not kneaded enough. The roti also needs to be rolled evenly—not too thin or thick. Preheat your pan well and try pressing with a clean towel to encourage puffing.

2. Can I make roti dough ahead of time?

**Answer:** Absolutely! Roti dough keeps well in the fridge for up to 2 days. Just bring it to room temperature before dividing and rolling. Store in an airtight container or wrap tightly in plastic.

3. How do I make gluten-free roti?

**Answer:** Substitute the wheat flour with a gluten-free blend (like millet, sorghum, or rice flour). Add ¼ teaspoon xanthan gum to mimic gluten structure and help bind. Note: Texture will differ from traditional roti.

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Final Thoughts: Your Soft and Fluffy Roti Awaits

Homemade roti is incredibly rewarding! It’s easier than you think to make bread that’s better than most restaurants. Remember: the secret to soft and fluffy roti lies in a well-kneaded, rested dough and quick, hot cooking. Experiment with ingredients, serve your creations with your favorite curries, and watch as family and friends delight in every bite.

Now it’s your turn—grab your rolling pin, dust your hands with flour, and enjoy making the best homemade roti you’ve ever tasted. Happy cooking!

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*Soft and fluffy roti recipe for perfect homemade bread: simple, delicious, and always hits the spot!*