Having been there and done that and trying every method, trick, and tip out there, I can assure you I have found many solutions to this. Don’t feel disheartened or beat yourself up though! This is completely common and part of the learning process. After making hundreds of rotis I assure you won’t have this problem anymore.
The key to making soft, fluffy rotis that will fluff up and be soft to the touch is in the atta (dough) and your tava. Ensure your atta is kneaded properly and your tava is HOTT and you won’t have any more troubles. I recommend these additional tips and tricks for your atta and when cooking your rotis.
- Add a teaspoon or so of salt, depending on how much flour you have taken.
- Add 2–3 teaspoons of oil/ghee. This ensures that your rotis will be soft and they will remain soft if put in a casserole.
- Water ( Don’t measure this. You will know how much water you require depending on the smoothness of the dough).
- Add water till you are able to assemble the dough. Once you have roughly formed a dough, add water little by little, blend the dough with your knuckles and the heel of your palm to incorporate the water in the dough. If you have added enough water and blend enough for a couple of minutes, you will find that your dough has become soft and smooth and NOT sticky (too much water) OR cracking in places (too less water). If you press it with a finger, the indent will remain. The number one key to soft rotis is kneading well.
- If you want, you can cover the dough with a wet cloth and let it rest for 30 mins OR wrap it in foil and store in the fridge but I usually go straight to making the rotis.
- Make sure you are not rolling the roti too thick.
- Your tava has to be quite hot and you have to find out the perfect spot where it can avoid uneven heating and wet spots on the roti.
- When your roti is cooked well, you will be able to see some places puffing up. Ensure that you cook both sides well.
- Remove from the tava and put onto the direct high flame to achieve a perfectly puffed up roti. Store in a casserole or serve immediately. If you are planning on packing them for lunch, wrap them in a few tissues or foil.
Hope this helps! You can also watch my video on how to make the perfect atta here.