Roti Dough Calculator
Calculate exact atta, water and ghee quantities for the perfect roti dough.
How to knead perfect roti dough
The key to soft, pliable roti is in the water ratio and kneading technique. Add water gradually, not all at once.
Use lukewarm water (not cold, not hot). Warm water helps gluten develop faster and produces a softer dough in less kneading time.
Knead for at least 8–10 minutes. Properly kneaded dough is smooth, soft, and slightly tacky — it should not stick to the vessel or your hands.
Rest covered dough for 20–30 minutes. This relaxes the gluten, making rolling much easier and producing more evenly cooked, softer rotis.
Frequently asked questions
Why are my rotis hard and not soft?
Hard rotis are usually caused by: too little water in the dough, insufficient kneading (gluten not developed), not resting the dough, or over-rolling individual rotis making them too thin and dry on the tawa. Ensure the dough is soft enough that it indents easily when pressed.
How long does roti dough last in the fridge?
Roti dough lasts 2–3 days in the fridge in an airtight container or covered bowl. Bring it to room temperature for 20–30 minutes before rolling. You may need to knead it again briefly to restore softness as it stiffens in the cold.
What is the atta to water ratio by weight?
The standard ratio is 2:1 by weight (atta:water). For 200g atta, use approximately 100ml water. Multigrain flour may need slightly more water (add 1–2 tbsp extra) as it has more fibrous content that absorbs more moisture.
Can I add anything to make rotis softer?
Yes. Adding 1 tsp oil or ghee per cup of atta to the dough makes rotis softer and more pliable. Some households also add 1–2 tbsp warm milk per cup of atta for very soft rotis. Applying ghee immediately after cooking off the tawa also helps.
How do I store rotis to keep them soft?
Stack cooked rotis and wrap in a clean cotton cloth or place in a casserole/roti box immediately. The trapped steam keeps them soft. For longer storage (1–2 hours), apply a thin layer of ghee on each roti before stacking. Avoid covering with plastic wrap as it creates condensation.