Knead the dough with warm water instead of cold. It helps activate gluten, making the roti softer.
Incorporate a tablespoon of oil or ghee into the dough. This adds moisture and richness, enhancing texture.
Knead the dough for at least 10 minutes until it’s smooth and elastic. Proper kneading improves softness.
Let the dough rest for 20-30 minutes, covered with a damp cloth. This relaxes gluten, making it easier to roll.
Ensure your whole wheat flour is fresh. Old flour can yield tougher rotis due to decreased moisture.
Use high heat while cooking to puff up the roti quickly. This helps create a soft texture.
Keep cooked rotis covered in a clean kitchen towel or a container to retain moisture and warmth.