Authentic Atta Roti Recipe – Soft & Puffy Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Authentic Atta Roti Recipe – Soft & Puffy Indian Flatbread

Hey everyone! There’s just something so comforting about a warm, soft roti straight off the tawa, isn’t there? It’s a staple in so many Indian homes, and honestly, it’s one of the first things I learned to make in my kitchen. I remember being a little intimidated at first, but trust me, with a little practice, you’ll be whipping up perfect rotis in no time. Let’s get started!

Why You’ll Love This Recipe

This recipe isn’t just about making roti; it’s about creating a little piece of home. It’s simple, uses just a few ingredients, and the result is a deliciously soft and puffy flatbread that pairs perfectly with just about any Indian dish. Plus, there’s something incredibly satisfying about making your own bread!

Ingredients

Here’s what you’ll need to make about 6 rotis:

• 1 cup Wheat flour (Atta) – about 120g
• Salt – to taste (around ¼ tsp)
• Water – approximately ¾ cup (180ml), but we’ll adjust!

Ingredient Notes

Let’s talk about these ingredients for a sec. It really does make a difference!

Wheat Flour (Atta) Varieties – Exploring Different Types

There are so many types of atta available! Whole wheat atta is the most common and what I usually use. You can also find multigrain atta, or even specific atta blends for softer rotis. Experiment and see what you like best.

The Importance of Water Temperature

I always use room temperature water. Cold water can make the dough tough, and warm water can sometimes make it sticky. Room temp is just right!

Salt – Enhancing Flavor

Don’t skip the salt! It really brings out the flavor of the wheat. A little goes a long way, so start with ¼ teaspoon and adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, mix the wheat flour and salt together.
2. Now, slowly add the water, a little at a time, and start mixing with your hands. You want to gradually bring the flour together.
3. Once it starts to come together, knead the dough for about 10-15 minutes. This is where the magic happens! It might feel tough at first, but keep going.
4. Cover the dough with a damp cloth and let it rest for 10-15 minutes. This allows the gluten to relax, making the roti softer.
5. After the rest, knead the dough again for another minute or two until it’s smooth and pliable. If it’s too dry, add a tiny bit more water. If it’s too sticky, add a little flour.
6. Divide the dough into 6 equal balls.
7. On a lightly floured surface, roll each ball into a thin, small circle. Don’t worry about making them perfect – rustic is beautiful!
8. Heat a tawa (flat griddle) on medium-high heat. Place the rolled roti on the hot tawa.
9. Cook for about 30-60 seconds, until small bubbles start to form. Flip it over and cook the other side until you see golden spots.
10. Now, this is the fun part! Using tongs, carefully hold the roti directly over a high flame for a few seconds until it puffs up like a balloon. Be careful not to burn yourself!
11. Brush with a little ghee (clarified butter) if you like, and serve immediately.

Expert Tips

Here are a few things I’ve learned over the years to help you make the best rotis:

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, but not sticky. It should feel like playdough! If it sticks to your hands, add a little flour. If it’s too dry and crumbly, add a little water.

Tips for Rolling Roti Evenly

Practice makes perfect! Start by pressing the dough ball flat with your palm, then use the rolling pin to gently roll it out in a circular motion. If it’s sticking, add a little more flour to your surface.

Mastering the Tawa & Flame Technique

The tawa needs to be hot enough to cook the roti quickly, but not so hot that it burns. The flame puffing step is key for a soft roti – don’t skip it!

Variations

Want to switch things up? Here are a few ideas:

Vegan Roti

Simply skip the ghee brushing at the end! You can also use a plant-based oil if you like.

Gluten-Free Roti (Using Alternative Flours)

You can experiment with gluten-free flours like rice flour, sorghum flour, or a gluten-free atta blend. You might need to adjust the water quantity.

Spice Level – Infusing Flavor with Chilies

Add a pinch of chili powder to the dough for a little kick! My friend loves adding a finely chopped green chili.

Festival Adaptations – Roti for Special Occasions

During festivals, some families like to add a little turmeric powder to the dough for a golden color and auspicious touch.

Serving Suggestions

Roti is incredibly versatile! It goes with everything. Here are a few of my favorites:

• Dal (lentil soup)
• Sabzi (vegetable curry)
• Chole (chickpea curry)
• Paneer Butter Masala
• Simply with yogurt and a pickle!

Storage Instructions

Maintaining Softness – The Cloth-Lined Container Method

If you have leftovers, store them in a clean, cloth-lined container. The cloth helps to absorb excess moisture and keeps the rotis soft. Don’t store them in plastic, as they’ll become hard.

FAQs

Let’s answer some common questions:

What type of wheat flour is best for making roti?

Whole wheat atta is the most traditional and widely used. But feel free to experiment with different varieties!

How do I know if my roti dough has the right consistency?

It should be soft, pliable, and not sticky. Think playdough!

My roti isn’t puffing up – what am I doing wrong?

Make sure your tawa is hot enough and you’re holding the roti close enough to the flame. Also, ensure the dough isn’t too thick.

Can I make roti ahead of time?

You can make the dough ahead of time and store it in the fridge for a day or two.

What’s the best way to reheat roti without it becoming hard?

Sprinkle a little water on the roti and heat it on a tawa or in a microwave for a few seconds. The cloth-lined container storage also helps with reheating!

Enjoy making these rotis! I hope this recipe brings a little bit of Indian comfort to your kitchen. Happy cooking!