Fresh stone-ground atta makes wonderful rotis, but it behaves a little differently from packaged atta: it has its bran and germ, and it drinks more water. These nine tips are what our customers and our own kitchen have found work best.
For the softest rotis, choose Sharbati Desi Gold in Bareek-Medium pisai. For everyday rotis, Sharbati Desi or Regular in Bareek-Medium. See bareek or mota.
Lukewarm water makes a softer dough, especially in winter, when cold water makes it stiff. In peak summer, room-temperature water is fine.
Fresh whole-grain atta needs more water than packaged atta, but how much depends on the day and the humidity. Add it a little at a time, until the dough is soft and slightly sticky.
Knead for 5–8 minutes, pressing with your knuckles and folding, until the dough is smooth and springs back when you press it.
Cover it and let it rest for 20–30 minutes. The flour soaks up the water fully and the dough relaxes, which makes rolling easier and rotis softer.
Knead in a teaspoon of ghee or oil, or smear it on the dough before resting. Some families also add a splash of milk.
Dust lightly and roll from the centre outwards, turning the roti as you go. An even thickness is what makes a roti puff.
Cook on a well-heated tawa. Flip when small bubbles appear, cook the second side until brown spots form, then puff it on the flame or press gently with a cloth on the tawa.
Stack the rotis in a cloth-lined casserole or wrap them in a cotton cloth, and brush them with ghee if you like. For tiffins, Desi Gold rotis stay soft the longest.
Its bran and germ are still in it, and they hold more water than refined flour.
You can, for up to a day, in an airtight box. Bring it back to room temperature and knead it briefly before rolling.
Sharbati Desi Gold. Its rotis stay soft for hours in a hotcase.
Which atta is best for roti? · Shop whole-wheat atta
Updated 2026-11-09 · TransVeda, Udyog Vihar Phase 3, Gurgaon
Ground after you order on our stone chakki in Gurgaon, with nothing added. Delivery is free above ₹499.