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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
23/01/2026
Gluten might be the buzzword in healthy eating circles, but it’s not all bad. Here’s the thing: gluten is what gives your roti dough its stretch and softness. Without it, your rotis would be flat and tough. So yeah, it sounds nerdy, but understanding gluten is the secret to making rotis that puff up perfectly every time.
It can seem a little crazy how wheat can be turned into flour, rolled into a dough, and then cooked to yield fluffy discs of deliciousness. But what makes them puff up? Hint: it’s the same principle as those with bread. While roti dough does not use yeast, it does use the same principle of kneading and resting, and with two extra steps (rolling and cooking), instead of oven baking, you get the perfect rotis. So, in a way, making the perfect roti is both an art and a science.
Gluten is formed when two wheat proteins – glutenin and gliadin – mix with water. Good gluten development gives rotis softness, puff, and chew. If the gluten network is underdeveloped, dough will lack elasticity – rotis won’t puff, will crack, or feel dense. Over‑development (too much strong gluten) can make the dough rubbery or tough. Also, variations in flour (quality, protein content, amount of bran) affect gluten behaviour – whole wheat flours have more fibre, which interferes a bit with gluten formation, making dough harder to work with but giving flavour.
Water is essential to hydrate gluten proteins. Proper hydration lets gliadin and glutenin unfold and bond. Using warm water helps proteins absorb water faster, leading to smoother dough. If the water used is too little, proteins stay dry and weak; too much water makes the dough sticky and dilute, weakening the structure. Water also helps flour particles swell, causing the dough to soften and become pliable.
Kneading aligns and stretches gluten chains so they form a strong, elastic network. As you knead, the dough changes from rough and crumbly to smooth and somewhat stretchy. General rule: 5‑10 minutes of kneading (by hand) gives good gluten development for rotis. Over‑kneading by hand is harder to reach, but can make the dough too tight, and cause it to lose softness.
After kneading, gluten is tight and springs back (resists shaping). Resting lets the gluten relax – this makes rolling easier, and prevents shrinkage when you roll. Resting also lets water penetrate flour fully, resulting in even moisture distribution. Covering the dough with a damp cloth prevents it from drying out. Ideal rest times are about 15‑30 minutes. Too short a rest gives elastic tension; too long a rest may cause the dough to ferment and change the flavour or texture undesirably.
Different flours have different protein levels and particle sizes. Whole wheat (atta) flour contains bran and germ, which add fibre but also interrupt gluten strands, reducing elasticity compared to refined flour. High‑protein flours produce stronger gluten but may require more water and kneading. Poor quality flour (old, coarsely milled, low protein) will make gluten‑weak dough and tough rotis. Sifting flour helps remove lumps and get a more uniform texture. Flour freshness also matters.
You want gluten enough to stretch, hold steam, and puff, but not so much that rotis become rubbery. Under‑kneaded or under‑hydrated dough lacks stretch; over‑kneaded or over‑strong flour (or too much gluten) will lead to a tough texture. Using just enough kneading, proper hydration, appropriate rest, and rolling with care (not overly thin or overly thick), strike this balance. Watch for dough that springs back when rolled or is very difficult to stretch – that may mean too much gluten.
The science of gluten development is fundamental to making perfect rotis. By understanding how kneading, resting, and flour choice affect gluten formation, you can master the art of roti-making. Whether you stick to traditional atta or experiment with barley flour for health benefits, the key is to balance these elements to achieve the desired texture and taste.