Soft Roti / Chapati / Phulka on an Electric Stove

Ground fine whole wheat flour (atta) for best results.

Adding a teaspoon of oil to the dough helps the rotis stay soft for longer.

Using boiling hot water makes the dough easier to handle and contributes to softer chapatis.

Keep a bowl of warm water handy while kneading to adjust dough consistency.

Add a teaspoon of flour at a time. If it's too stiff, sprinkle a little water at a time.

This makes it more manageable to roll.

Roll out rotis gently and evenly to ensure they puff up well. Avoid pressing too hard.

Do not roll rotis too thin or too thick, as this can make them hard.

Remove excess dry flour from the rolled roti before cooking to prevent it from hardening.

Ensure the tawa (pan) is hot enough before placing the roti; too cool will make them hard, too hot will burn them.

It's a matter of practice.

Do not continue cooking it, as it will turn hard.

Applying ghee or extra virgin olive oil after cooking helps keep the rotis soft for a long time.

Lined bowl or pot to prevent sogginess.