Chapatis: How to Make Soft, Perfect Rotis Every Time

Want chapatis that puff, stay soft and don’t turn rubbery? You can get consistent results with a few simple habits. This guide walks you through ingredients, kneading, rolling and cooking. No fuss — just clear steps you can repeat daily.

Ingredients and dough: get the base right

Start with 2 cups whole wheat flour (atta), 1/2 teaspoon salt and about 3/4 cup warm water. Add 1 teaspoon oil or ghee if you like softer rotis. Mix flour and salt, then pour water slowly while stirring with your hand. Aim for a slightly tacky but manageable dough.

Knead for 6–8 minutes. Good kneading develops gluten and gives stretch. Press and fold the dough, then roll it under your palm on the board for a minute. Rest the dough, covered, for 15–30 minutes. Resting relaxes the gluten and makes rolling easier.

Rolling and cooking: small moves, big difference

Divide the dough into equal balls (about golf-ball size). Dust lightly with dry flour. Flatten each ball slightly, then roll from the center outwards. Turn the dough between rolls to keep a round shape. Avoid too much dry flour on the surface — that dries the chapati during cooking.

Heat a heavy skillet or tawa until very hot. Place the rolled chapati on the tawa. Cook the first side until pale brown spots appear, about 20–30 seconds. Flip and cook the second side briefly, then press gently with a cloth or spatula so steam forms and the chapati puffs. If you prefer a charred flavor, finish over an open flame for 1–2 seconds using tongs.

Timing matters: too long on the pan makes rotis hard. Keep the tawa hot and move quickly. If your chapatis don’t puff, it’s usually dough hydration, rolling thickness or tawa temperature. Adjust one thing at a time.

For layered rotis, roll with a little ghee, fold like an envelope, then roll again. For whole family meals, keep cooked chapatis wrapped in a cloth inside a container to retain heat and softness.

Common problems and quick fixes: If rotis are chewy, they were undercooked or the dough wasn’t rested. If they crack while rolling, add a few drops of water and knead briefly. If they don’t puff, check your rolling thickness and the tawa heat.

Variations: mix millet or besan with atta for nutrition. Add chopped spinach or fenugreek leaves to the dough for flavor and color. Use less water and more ghee for “missi” style rotis that hold shape and have a richer taste.

Storage and reheating: Store cooled chapatis in an airtight box for a day. Reheat on a tawa with a few drops of water and a lid to steam them soft again. Avoid microwaving without damping — that makes them rubbery.

Practice makes perfect. Keep dough consistency and tawa heat steady, and you’ll get soft, tasty chapatis that everyone will reach for at the table.