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Whole-wheat rotis can be pillow-soft. It's all about water, rest and heat.

By Hammad Tariq · 6 November 2026 · 2 min read

The dough

  1. 1Use lukewarm water, a little at a time. Chakki atta takes more water than fine atta.
  2. 2Knead for 8–10 minutes until smooth and soft, not sticky.
  3. 3Rub a few drops of oil or ghee over the dough and cover.
  4. 4Rest for 20–30 minutes. This is the secret most people skip.

Rolling and cooking

  1. 1Roll evenly, not too thin, with light dusting.
  2. 2Cook on a hot tawa until small bubbles appear, flip, then cook the other side.
  3. 3Puff on direct flame or press gently with a cloth.
  4. 4Brush with desi ghee and stack in a cloth-lined hot pot.

Leftover dough keeps in the fridge for a day. Bring it to room temperature before rolling.

Shop the products

Desi chakki atta in Zareen Farms packaging
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Desi chakki atta

Whole-wheat flour stone-ground on a chakki, so it keeps its fibre and taste.

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Desi ghee in Zareen Farms packaging
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Desi ghee

Traditional desi ghee, slow-cooked from cream. Rich aroma, golden colour.

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