How to Make Perfectly Puffing Up Roti Every Time

If you’ve ever waited for that moment when a roti suddenly balloons in the pan, you know how satisfying it feels. The secret isn’t magic – it’s a handful of easy habits you can start using right now. In this guide we’ll break down the dough, the pan, and the flip so you can get a puff every single time.

Get the dough right

Start with a soft, hydrated dough. Use whole‑wheat flour, a pinch of salt, and just enough water to bring the mixture together without being sticky. Knead for 5‑7 minutes until it feels smooth and slightly elastic. Let it rest for at least 15 minutes; this relaxes the gluten and makes the dough easier to roll thin.

When you’re ready to roll, dust the surface lightly. Aim for circles about 6‑7 inches in diameter and as thin as you can manage without tearing. Thinner sheets need less time on the heat, which gives the steam inside a chance to expand and puff the roti.

Heat the pan correctly

A heavy‑bottomed tawa or skillet works best. Pre‑heat it on medium‑high until a few drops of water sizzle and evaporate instantly. The surface should be hot enough that the roti starts to bubble within a few seconds of contact.

Place the rolled dough on the pan and watch for tiny bubbles forming. Don’t press down with a spatula – that squeezes out the steam you need for puffing. After 20‑30 seconds, flip it with a quick wrist flick. When the second side shows brown spots, give it one more flip.

Now comes the puff moment: press gently with a clean kitchen cloth or a flat lid. The steam trapped inside pushes the roti to balloon. If it inflates, you’re done. If not, a brief extra flip and a little more pressure usually does the trick.

Serve the roti immediately, wrapped in a clean kitchen towel to keep it soft. Pair it with dal, curry, or just a dab of butter for a classic lunch or dinner.

With a bit of practice, you’ll know exactly how long to wait before each flip, and you’ll never have to wonder why some rotis stay flat. The key is soft dough, hot pan, and a gentle press at the right moment.

Try these steps tonight and watch your roti puff up like a balloon at a party. Once you master it, you’ll impress anyone at the table and enjoy the fluffy texture that makes Indian flatbread so beloved.