No Kneading, No Rolling: Sangeeta Tyagi Shares an Effortless Way to Make Soft, Puffy Rotis

In today’s fast-paced lifestyle, kneading dough and rolling rotis can feel like a tedious task, especially for people living alone or those new to cooking. Addressing this everyday kitchen challenge, home chef and content creator Sangeeta Tyagi has shared a simple and time-saving method to make soft, fluffy rotis—without kneading the dough or using a rolling pin.

Her innovative “no-knead, no-roll” technique requires preparing a smooth wheat flour batter instead of a traditional dough. Remarkably, the rotis puff up on the pan just like regular hand-rolled rotis and remain equally soft and flavorful.

Preparing the Batter

To begin, take one cup of wheat flour in a mixing bowl. For enhanced taste and texture, add a small quantity of gram flour along with salt to taste. Those who prefer extra softness can add a teaspoon of oil. Gradually add water while mixing to form a thick, lump-free batter.

Resting the Mixture

Once the batter is smooth, cover it and let it rest for 10 to 15 minutes. This crucial step allows the flour to absorb water properly, resulting in a more elastic and smoother consistency. After resting, the batter becomes easier to spread and prevents tearing during cooking.

Spreading on the Pan

Heat a non-stick or regular pan on medium flame. Pour a ladleful of batter onto the pan and gently spread it into a circular shape using the back of the ladle. The thickness can be adjusted according to preference, but it is important to keep the flame moderate to ensure even cooking.

Cooking and Flipping

When the surface starts drying and the edges lift slightly, flip the roti carefully. Cook the other side until light golden spots appear. Pressing the roti gently with a spatula or cloth helps the internal steam cook it thoroughly, eliminating any rawness.

Puffing on the Flame

For the final touch, place the cooked roti directly over an open flame. It puffs up beautifully, resembling a traditional roti made with kneaded dough. According to Tyagi, there is no difference in taste, aroma, or softness, and the rotis stay soft for a longer duration.

This hassle-free method is ideal for busy individuals, beginners in the kitchen, and anyone looking to save time without compromising on taste. Sangeeta Tyagi’s technique proves that making perfect rotis doesn’t always require effort—just the right approach.