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6 Min
09/01/2026
Salt plays quite an important role in everything, and flours for roti, bread are not an exception to that. This article looks at how salt affects the texture and taste of bread and rotis. It holds the dough together and gives it the desired texture. Read this article to know what role salt plays while preparing the dough.
Salt is one of the smallest ingredients in a recipe, but it has some of the biggest responsibilities. It controls fermentation, strengthens gluten, regulates water absorption, and enhances the overall flavour of a dough. Research in food chemistry shows that salt ions interact with gluten proteins (gliadin and glutenin), making them bond more tightly. This gives dough its strength and elasticity, preventing it from becoming sticky and unmanageable. However, it also needs to be added in proportion to get its full benefits. If you use too little salt, you will have sticky dough, a bland taste, and it will be loose. If you use too much salt, the dough will be tight, dry, and it will slow down the fermentation process. When you use just the right amount of salt, the dough will be smooth, elastic and give a balanced flavour.
Salt is also critical in flatbreads like roti or chapati, helping the dough stay firm and not tear up. In yeast-leavened breads, salt ensures the yeast works at a controlled pace, avoiding over-proofing. In pastries, it sharpens flavour without overpowering the butter or sugar. Read this article to know in detail the role of salt.
Salt acts like a natural dough conditioner. It binds with gluten proteins, creating stronger networks that hold gas bubbles during fermentation. This is why salted dough holds its shape better and bakes into loaves with a chewy, airy crumb. In sourdough, a pinch more salt means a tighter crumb and slower rise, while less salt creates an open, rustic structure.
Yeast loves sugar and water, but salt keeps it in check. Without salt, yeast ferments too quickly, causing the dough to collapse or develop off-flavours. With the right amount, yeast works steadily, giving bread or naan a controlled rise and richer flavour. A study in the Journal of Cereal Science shows that salt reduces yeast activity by drawing water away, which slows fermentation but improves consistency.
Salt also affects how water is absorbed in dough. It tightens gluten, making the dough less sticky, which helps while kneading chapati or pizza dough. At the same time, it locks in moisture, keeping breads soft for longer after baking.
Salt is a great balancer. It not only adds savouriness but also reduces bitterness in whole wheat doughs and enhances the natural sweetness of flour. Without it, bread or roti often tastes dull or unfinished.
For a standard bread dough made with about 500 g (4 cups) of flour, 1 to 1/1/4 teaspoons of salt is ideal, giving good flavour and structure. For roti or naan, the salt needs to be slightly less, around ½ to 1 teaspoon, to keep the dough soft enough for rolling. Pizza dough, which benefits from a chewier texture, can use a bit more, about 1/1/4 to 1/1/2 teaspoons. A useful baking tip is to add the salt after an initial autolyse, where the flour and water are left to rest. This allows the gluten to develop freely first, and when the salt is introduced, it strengthens the gluten network, resulting in a dough that is elastic, easy to shape, and bakes into a perfectly textured loaf or flatbread.
Do not skip salt even if you are planning to reduce sodium intake; a pinch of it will not harm.
Use less salt for faster fermentation.
If you want a slow rise, use more salt. It is generally great for overnight breads.
Mix the salt smartly; keep salt and yeast separate in the bowl until mixed to avoid yeast burn.
Salted doughs usually keep better in the fridge for up to 72 hours due to controlled yeast activity.
Although salt seems like a small ingredient, its impact on dough is very significant. From controlling yeast activity and strengthening gluten to enhancing flavour and texture, it quietly ensures that every bite of bread, naan, or pizza is just right. Next time you knead, remember that salt is more than just for flavour, but it is the secret behind perfect dough!
