Warm water helps activate the gluten in the flour, making the dough softer and easier to roll. Knead until it’s smooth and pliable for perfect rotis.
Let the dough rest for at least 20 minutes. This ensures hydration and makes the dough elastic, giving you soft rotis that puff up beautifully.
Roll your rotis evenly to prevent uneven cooking. Avoid making them too thin, as this can make them dry and less fluffy when cooked.
Ensure the tawa is hot before placing the roti. Flip quickly to cook both sides without drying out. The heat helps rotis puff and stay soft longer.
Use a clean cloth or spatula to gently press the edges of the roti while cooking. This encourages air pockets to form, making your rotis fluffier.
Keep cooked rotis in an insulated container wrapped in a cloth to retain moisture. This prevents them from becoming dry and chewy.
For extra softness, mix a bit of milk or yogurt into the dough. This enhances the texture and flavor, giving you delicious, soft rotis every time.