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5 min
02/01/2026
The roti is soft until dinner time because of the careful control of moisture throughout the entire preparation process: from how water is added to create a balanced level of moisture, how the roti was cooked, how steam is trapped inside the roti after cooking, and how the roti is stored after cooking to prevent drying out, but allow for moisture to escape without suffering from condensation/sweating.
The memory of seeing perfectly cooked roti turned dry and stiff by the time they arrived at the dinner table is a painful one. This did not occur due to one error. Instead, it is a result of a series of chain reactions. The three main players are how the dough has been hydrated, how heat is applied during cooking, and how steam is collected and retained after cooking. When you understand how these three components work together, it is easier to achieve soft and tender roti that will hold up well long after lunch has been served.
The hydration process is the first step in creating long-lasting and tender roti. By using slightly warm water, or a combination of warm water and milk, you can help the wheat flour to absorb the water more evenly, resulting in a smooth, elastic dough. The elasticity of the dough will allow the roti to puff up nicely and to maintain moisture inside after cooking. In addition, the feel of the dough is important. The dough should feel soft and not sticky. If the dough is too dry, it will harden very quickly when exposed to the air.
Although you do not need to knead aggressively, maintaining the same rhythm when kneading on a consistent basis is; when kneading gently and rhythmically for several minutes, gluten strands will form evenly, providing flexibility and softness to the dough. Resting the dough after kneading is equally important, as it allows the flour to absorb moisture and relax fully, thereby preventing cracking and drying out when rolled and baked.
Cooking rotis on very high heat dries out the outside of the roti while the centre is still raw, whereas cooking on very low heat makes the bread tough. Medium-high heat with consistent plumes will quickly cook the roti without losing large amounts of moisture. A sufficiently heated roti will puff up, creating steam that will keep the roti soft after it has cooled down.
The use of steam is typically overlooked, but it is essential. The moment the roti leaves the tawa, it must be stacked on top of each other and immediately covered. Stacking the rotis creates additional steam, which helps to relax the starches from the cooking process and prevents the surface of the roti from drying out. Many cooks routinely place the rotis uncovered, which allows the moisture within the roti to escape quickly and create a premature stiffening of the roti.
Rotis are best stored wrapped in a clean cotton cloth, but foil can be used if rotis are allowed to cool down first before they are sealed in foil. If rotis are wrapped in foil immediately after being cooked, steam will condense inside the foil and lead to soggy rotis.
Stacking rotis horizontally, not vertically, preserves their shape and disperses heat and moisture evenly. When hot, tearing or folding rotis releases moisture captured in the steam. When making rotis in advance, they can be re-steamed to maintain softness, using a covered pot or insulated bag.
Soft rotis do not come from just one trick—it is a combination of respect for moisture, the way dough is prepared, the consistency of temperature, the ability to hold heat and moisture in a covered area, and packaging appropriately that helps maintain the softness of rotis for hours. If you make a habit of following these simple steps, then soft roti will not only be achievable but also become a regular part of your menu offering.
