How to Make Soft Rotis Using Pure A2 Ghee
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By the Faimly Farm Team · Last updated June 17, 2026 · Prep 20 min · Cook 15 min · Makes 10 rotis
A soft, pillowy roti is the foundation of an Indian meal — and the secret to rotis that stay soft for hours is pure A2 ghee. A little ghee in the dough and a light brush on the cooked roti makes all the difference between dry, stiff chapatis and soft, fragrant ones. Here is how to make perfectly soft rotis with A2 ghee.
Why A2 Ghee Makes Rotis Soft
Ghee works on a roti in two ways. Kneaded into the dough, it tenderises the gluten so the roti cooks soft rather than tough. Brushed on after cooking, it keeps the surface from drying out and adds a gentle aroma. Pure A2 cow ghee does both beautifully, which is why a spoon of ghee is the oldest trick for soft rotis.
Ingredients
- 2 cups whole-wheat flour (atta)
- 3/4 to 1 cup warm water
- 1/2 tsp salt (optional)
- 1 tsp A2 cow ghee (for the dough)
- 2-3 tbsp A2 cow ghee (to brush)
Method
- Make the dough: Mix flour and salt. Add 1 tsp ghee and warm water gradually, kneading into a soft, smooth, pliable dough.
- Rest: Cover and rest the dough for 20-30 minutes. This is essential for soft rotis.
- Divide and roll: Divide into balls. Dust with flour and roll each into a thin, even circle.
- Cook the first side: On a hot tawa, cook until small bubbles appear, then flip.
- Cook the second side: Cook until brown spots form, then flip again and gently press (or place directly on the flame) until the roti puffs up.
- Brush with ghee: Remove and brush with A2 ghee while hot.
- Keep soft: Stack in a covered container or cloth to keep them soft and warm.
Tips for Soft Rotis
- Soft dough, well rested: the two biggest factors in soft rotis.
- Use warm water: it makes the dough more pliable.
- Brush with ghee immediately: ghee on a hot roti locks in softness.
- Store covered: keep cooked rotis wrapped so they do not dry out.
The Faimly Farm Tip
A spoon of good ghee is the simplest way to better rotis. Our A2 cow ghee is made by the traditional bilona method in small lab-tested batches under our FSSAI licence, for a clean aroma and soft finish. Try our Green Grass-Fed A2 Cow Ghee or explore the full A2 Ghee collection.
Frequently Asked Questions
How does ghee make rotis soft?
Ghee in the dough tenderises it, and ghee brushed on after cooking prevents the surface drying out, keeping rotis soft for longer.
Should I add ghee to roti dough?
Yes, a teaspoon of ghee in the dough helps rotis cook softer and stay pliable.
Why do my rotis turn hard?
Usually a stiff dough, insufficient resting, or overcooking. Use a soft, rested dough and brush with ghee.
How do I keep rotis soft for lunchboxes?
Brush with ghee and store wrapped in a cloth or airtight container while warm.
Can I use ghee instead of oil in roti dough?
Yes, ghee gives better softness and aroma than oil.
Conclusion
Soft rotis are within everyone's reach with two simple habits: a soft, well-rested dough and a little pure A2 ghee — in the dough and brushed on top. Master those, and you will turn out rotis that stay soft and fragrant from the first to the last, the way a good home meal should be.
Make soft, fragrant rotis. Explore our A2 Ghee collection, try Green Grass-Fed A2 Cow Ghee, and read our guide on easy ways to use A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
